Baked Steel Cut Oats are a nice change from old-fashioned rolled oats. Steel cut oats have a hearty texture and they bake up nice and creamy. Topped with seasonal pears, these baked oats are rich with brown sugar, cinnamon, and vanilla.
I make rolled oats for breakfast quite frequently but today I am focused on steel cut oats.
Are steel cut oats better than rolled oats?
There are so many different types of oats you’re probably wondering, what’s the difference?
Nutritionally, there isn’t any difference except in how your quickly your body digests the different types (i.e the glycemic index). In this case, steel cut oats are your best choice PLUS they have more fiber.
Here’s a basic rundown of the 4 main types of oatmeal according to the WholeGrainsCouncil.org:
- Buckwheat groats – a raw form with just the hull (inedible) removed. These take the longest to cook. Great soaked overnight for a super healthy, raw breakfast porridge or toasted on top of salads for extra crunch!
- Steel Cut Oats – groats cut up with a metal blade a few times to make them easier to cook. Scottish oats are similar to steel cut except cut with a stone instead of a steel blade.
- Rolled Oats/Old Fashioned – groats that have been steamed and rolled into flakes which preserves the healthy oils in the oat. The larger surface makes them much quicker to cook than steel cut.
- Instant/Quick Oats – the quickest, mushiest oatmeal in town. These are just pressed thinner than the old-fashioned rolled oats.
There you have it. Oat School 101.
How to make Baked Steel Cut Oats
Step 1: Soak Oats Overnight.
Yes, this does require some planning, but soaking oats overnight helps not only to shorten the cooking time, but makes them easier to digest. It also breaks down the phytic acid which inhibits nutrient uptake – making those healthy vitamins and minerals easily accessible to your body! This is why overnight oats is such a popular easy + healthy breakfast.
You’ll drain and rinse the oats in the morning.
Step 2: Beat the eggs. Add sugar and spices.
The extra eggs yolks are what makes this baked steel cut oat recipe so creamy + rich. Like custard almost.
Step 3: Combine oats and egg mixture. Stir in milk.
This is your mix! Ready to pour into a baking dish.
Step 4: Bake oatmeal + fruit.
You can use any size baking dish you choose – I like individually portioned ramekins.
The fruit topping will bake alongside the oatmeal in another dish. Mix fruit with lemon zest, sugar and a little water. Cover with foil and let it get warm and bubbly.
This oatmeal bake has a nice top coat and remains soft + creamy underneath. The baked fruit creates a fruit syrup to drizzle over the top of the oats.
Steel cut oats baked to perfection and topped with a warm fruit compote.
- 2 cups steel cut oats soaked overnight, then rinsed and drained in the AM
- 8 cups water
- 2 cups almond milk
- 2 eggs
- 2 egg yolks
- ¼ cup brown sugar + extra for the fruit compote
- 1 Tablespoon coconut oil
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/8 teaspoon nutmeg
- pinch kosher salt
- lemon zest optional
- fruit to top (Bosc pears are used in these photos)
Soak the oats overnight in water.
Preheat the oven to 375°F and grease a 8 x 8 inch baking dish*.
Drain and rinse the oats. Place them into a large mixing bowl.
In a small bowl lightly beat the eggs and egg yolks.
Add the brown sugar, oil, cinnamon, vanilla, nutmeg and salt to the eggs and combine until mixed. Add to the oats.
Finally pour in the milk and stir until all is combined.
Pour the mixture into the prepared baking dish.
Bake for 30 to 35 minutes, stirring after 10 minutes. The bake should have a nice top coat and remain soft underneath.
Fruit: In a separate baking dish, add whatever fruit (fresh or frozen) you prefer, I used frozen bosc pears. Cut your fruit into slices if necessary. If you're using fresh fruit, you may need to add a couple tablespoons of water to the baking dish. My frozen fruit released plenty of water on it's own.
Sprinkle 1 tbsp of brown sugar over the top.
Add lemon zest.
Cover with foil and put in the oven with your baked oatmeal. Let it get warm and bubbly and the fruit juice will collect in the dish. It will be ready to drizzle over the top of your oatmeal when the bake is done!
Top with nuts and a dash more cinnamon!
Adapted from http://haverecipes-willcook.blogspot.com/2010/04/baked-oatmeal-with-strawberry-rhubarb.html