Overnight Steel Cut Oats with Blueberries

This recipe is from an absolutely beautiful blog post, “Baked Oatmeal with Steel Cut Oats” from the inspiring Alexandra Stafford (she goes by Ali). Her blog, Alexandra’s Kitchen, is a go-to for me. Ali was originally inspired by Heidi Swanson’s recipe in Super Natural Every Day, which she discovered via Orangette.

Ingredients

• 3/4 cup steel cut oatmeal
• ½ cup (60 g) sliced almonds
• 1 teaspoon baking powder
• 1½ teaspoons ground cinnamon
• ½ teaspoon fine sea salt or kosher salt
• ¾ to 1 ½ cups (90 to 185 g) blueberries
• 2 cups (475 ml) milk (if using cow’s milk 2% or whole) or any non dairy milk such as cashew, coconut, oat, etc.
• 1/4 to 1/3 cup (80 ml) maple syrup
• 1 large egg
• 3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
• 2 teaspoons vanilla extract

Instructions

Basic Recipe

1. Preheat the oven to 375ºF.
2. In an 8- or 9-inch baking pan, combine the dry ingredients: oats, nuts, baking powder, cinnamon, salt. Place the berries on top.
3. In a medium bowl, whisk together the wet ingredients: milk, maple syrup, egg, butter, and vanilla.
4. Pour the milk mixture over the oat mixture. Shake the pan to distribute.
5. Transfer pan to the oven and bake for 55 to 60 minutes
6. Check after 30 minutes. If it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness, or until the top is golden and the oat mixture has set.
7. Remove from the oven, and allow to cool for a few minutes before serving.

Overnight Version

1. The Night Before
   • Follow steps 2 and 3, but leave out the berries.
   • Store the mixture in a Tupperware.
2. In the Morning
   • Stir the mixture.
   • Scatter berries into an 8-inch baking dish.
   • Pour milk-oat mixture over the berries; then proceed with recipe.

In Ramekins

1. Mix dry ingredients as instructed in step 2; spoon about three tablespoon of the dry ingredients into six 6-oz ramekins
2. Combine wet ingredients and then pour liquid over top. The liquid will reach the top of each ramekin.
3. Line a 9×13-inch baking dish with parchment paper and place the filled ramekins in the dish to bake. Check after 30 minutes.