Baked Oats

I’ve been craving my favorite baked oats ever since writing about them the other day on this blog.

bakedoats.jpg

The recipe is actually from the Moosewood Classics cookbook, but I’ve made it so many times and adjusted the amounts and ingredients to my own liking so much over the years that I’m not sure how closely it resembles the original anymore. 

In any case, this recipe provides the creamiest, richest-tasting, most delicious bowl of stickin-to-your-ribs-for-the-entire-morning oatmeal that you will ever eat.  It reminds me of an old-fashioned rice pudding, with a similar texture and creaminess, but made without refined sugar, and with lots of fibre from the apples and raisins (not to mention a whole whack of minerals!).  And oats are a terrific source of phytoestrogens and soluble fibre. . . great for those mid-lifers like moi.  

Another fabulous plus to this breakfast is that it’s wonderfully convenient.  What I usually do is whip up the oat-milk mixture first thing and pop it in the oven, then go shower and get ready for work.  By the time my hair is done, so is the oatmeal, and I can happily spoon it up as I read the paper.

So here’s my recipe:

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Comments

  1. That looks and sounds delicious – cant wait to try it! I am printing it out right now and will use it this week 😉 THANKS!
    Jess

  2. Hi Jess,

    Thanks for your comment, and thanks for visiting! This is an all-time favorite of mine, so hope you like it 🙂

  3. How long do you boil the oats and milk?

    • Ala,
      You don’t boil the oats and milk past the boiling point. As soon as they begin to boil, add the apples, raisins, etc. and then bring just to the boil once more, but do not allow to boil. Then pour in your casserole and you’re good to go!

  4. How do these do reheated throughout the week? Any reheating instructions? Thanks!

  5. Ricki,

    How do you get your end result to be so CREAMY?? I’ve made steel cut oats several times before (not baked) using more liquid than is called for in this recipe (with the same amount of oats), and they are always so FIRM, tenaciously keeping their shape. I want YOUR oatmeal!!

    • I used Bob’s Red Mill brand, if that helps. I find that baking them makes them much more creamy than on the stovetop, even with the same amount of liquid. And I think the chopped apples exude some liquid, too, which adds to the texture. Mmm–now I feel like a bowl of baked oats!! 😉

  6. Hmm. That’s an interesting observation — CREAMIER when BAKED. I’m looking forward to trying this. I’ve baked regular oats before but was too afraid to do it with the steel cut, thinking it would just come out in one big block of oats. Thanks for the insight!

  7. Do you soak the oats?

    • Hi Rhonda,

      Nope! The original recipe just used regular steelcut oats. I think the baking helps them absorb more liquid. I’ve only soaked my oats for a no-cook breakfast. If you’re used to soaking, I’m sure you can, but perhaps reduce the liquid a bit?

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