Baked Steel-Cut Oats With Nut Butter
Published March 19, 2020
Julia Gartland for The New York Times. (Photography and Styling)
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
¼ cup peanut butter or almond butter
1 cup steel-cut or cracked oats
Pinch of salt
Cinnamon, nutmeg or cardamom, for sprinkling (optional)
Sliced bananas, raisins or dried fruit, chopped apple, maple syrup, honey, brown sugar or heavy cream, for garnishing (optional)
Nutritional analysis per serving (3 to 4 servings)
36 grams carbs; 275 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 6 grams fiber; 41 milligrams sodium; 10 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and bring a kettle of water to a boil.
- Step 2
In a medium shallow casserole or baking dish, combine 3 cups boiling water and the nut butter and stir until smooth-ish. (Don’t worry about a few lumps.) Stir in oats. Season the mix with a big pinch of salt, and some cinnamon or nutmeg if you like.
- Step 3
Cover with foil and bake for 1 hour, stirring halfway through. Taste and if the oats aren’t cooked enough, let it bake for 5 to 10 minutes longer.
- Step 4
Garnish with whatever you like, and serve.
Private Notes
Comments
Recipe calls for steel-cut or cracked oats. Would it work with old-fashioned (i.e., not quick cooking) rolled oats? I'm about to find out, fingers crossed and praying I don't make a mess. And if it's a mess, I guess I could turn it into a version of oatmeal cookies?
I JUST did this and noticed it required only half the cooking time.
Fun recipe. You can adjust to make it as salty or as sweet as you prefer. I used old-fashioned oats and I found that it didn't need an hour to cook, so I took it out of the oven with about 20 minutes remaining. One other fun thing about this recipe is that it yielded a much bigger dish than when I cook the same amount of oats (1 cup) on the stove top.
I've made this several times and it's just so simple that it's amazing. I add cinnamon, nutmeg and vanilla to the mix before it goes into the oven but the oats absorb it so it never really has much flavor. Adding ice cream as a dessert is very cozy or milk for a breakfast is hearty. I'll keep experimenting to see if I can get more flavor out of it but the simplicity of the emulsion continues to blow me away. Also I use a metal saucepan with lid instead of foil and it works great.
This was done at 30 minutes, so be sure to keep an eye on it. I added raisins, vanilla and plenty of Vietnamese cinnamon before baking. Delicious and needed no extra sweeteners.
My Bob's Red Mill steel-cut oats also seemed done in only 30 minutes when I went to stir it: perhaps the hour allows for cracked oats. Hadn't made this recipe for a while but grateful I remembered it on a foggy morning, and appreciate the protein from the Justin's peanut butter. Ridiculously easy to make: I always appreciate Melissa's recipes. Her pumpkin-spiced steel-cut oatmeal and chocolate steel-cut oatmeal are great as well: I love steel-cut oatmeal and appreciate these recipes.