Baked Steel-Cut Oats With Nut Butter
Published March 20, 2020
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup peanut butter or almond butter
- 1cup 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 (4 servings)
275 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 10 grams protein; 41 milligrams sodium
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?
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 JUST did this and noticed it required only half the cooking time.
This recipe sparked a minor breakfast obsession! It also plays well with dates – add a splash of extra water and a few pitted Mazafati dates when mixing with the nut butter. The fruit more or less dissolves and you've added sweetness and flavor without that much processed sugar. Then berries before serving!
Made this with a batch of old fashioned oats that had been staying a bit crunchier than I like when cooked on the stovetop. I stirred at 10 min and 20 min and decided it was done at 30 minutes. Loved the creamy texture! I used Skippy, which has a little bit of added sugar, and didn’t feel it needed any extra sweetener on top. Glad for a baked oatmeal recipe that doesn’t turn out to be a sliceable cake.
I will make this again again! It is so good and I love how the peanut butter comes through with my blueberries and strawberries on top! It was so easy to make and great to have ready in the morning...my kind of morning routine! Oh, and I made it with rolled oats and it came out fine, but I will grab some steel cut on my next trip to the store just to see if it makes a difference.