Baked Steel Cut Oats with Fruit Compote is the perfect breakfast! I often forget about steel cut oats and only make rolled oats. It’s nice to switch it up! The texture is a little bit different and they bake up nice and creamy.
I’ve been home alone this past week with my husband off skiing in Colorado. I thought it would be nice to prepare something for myself that I could eat all week for breakfast. It seemed only appropriate to post an oatmeal recipe considering my blog is Oat&Sesame.
I make rolled oats for breakfast quite frequently but today I was focused on a glass jar that was filled with steel cut oats. There are so many different types of oats you’re probably wondering, like me, what’s the difference?
Nutritionally, there isn’t any difference except in how your quickly your body digests them (i.e the glycemic index). In this case, steel cut oats are your best choice. (see here for more info) Here’s a basic rundown of the 4 main types according to the WholeGrainsCouncil.org:
1. 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!
2. 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.
3. 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.
4. 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.
So, away I went to make a hearty baked oatmeal with pear compote for a week’s worth of breakfast! I can’t wait to wake up each morning and enjoy this with a cup of coffee!
- 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
- ⅛ teaspoon nutmeg
- pinch kosher salt
- lemon zest (optional)
- 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