I’ve been craving my favorite baked oats ever since writing about them the other day on this blog.
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:
Baked Oatmeal
1/2 cup steel-cut oats (I use Bob’s Red Mill)
1-1/3 cups soy or rice milk
1 Gala or other sweet apple, diced (I leave the skin on)
1/3 cup raisins (omit if on the ACD)
about 8-10 drops stevia (you can use maple syrup, agave, whatever you like)
1-2 tsp. cinnamon, to taste
pinch cardamom
Preheat oven to 375 F. Lightly oil an 8″ glass pan and set aside.
In a medium pot, bring the milk and oatmeal to the boil over medium heat, stirring frequently (you may add a pinch of salt at this point if you like). Add the apple and raisins and return just to the boiling point. Stir in the cinnamon and cardamom.
Pour the mixture into the oiled pan, cover, and bake in preheated oven about 35 minutes. After 35 minutes, remove the cover and stir the mixture. If the liquid has all been absorbed, it should be ready; if not, cover again and return to the oven for another 10 minutes or so.
When ready to serve, add the sweetener and stir again. May be topped with additional milk if desired. Makes 2 servings.
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
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
Hi Jess,
Thanks for your comment, and thanks for visiting! This is an all-time favorite of mine, so hope you like it 🙂
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!
How do these do reheated throughout the week? Any reheating instructions? Thanks!
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!! 😉
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!
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?