Ever since the TV and body building days, I have eaten steel cut oats almost every day. It’s healthy and provides lasting energy to fuel your body.
I love this recipe and have been making it for years. It’s great because it’s a basic recipe that you can use to add your favorite fruit, nuts, flax seed, coconut, etc. to it and make it a little different every time. I make a double batch and keep it in the refrigerator and either microwave it or reheat in the oven for 10 minutes to bring back the crunchiness to the nuts and the toasted flavor to the oats and coconut.
Serve for breakfast topped with high protein Greek Yogurt or for a healthy dessert with vanilla frozen yogurt or no sugar added vanilla ice cream sprinkled with nutmeg and cinnamon. This versatile recipe can be used for breakfast or healthy dessert. Baking oats gives it a cookie like flavor and is true healthy comfort food. Hope you enjoy it as much as my family and I do 🙂
3 cups 50/50 steel cut oats and rolled oats (or all rolled oats if that’s all you have)
1/4 cup stevia brown sugar or regular
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 tsp nutmeg
1/2 teaspoon salt
1 cup milk
1/8 cup melted butter
2 teaspoons vanilla extract
1 diced sliced organic apple
1/2 cup berries
1/2 cup chopped almonds
Greek Yogurt (to serve on the side)
Or for dessert, a little whipped cream! (only 15 cal per tbs)
Preheat oven to 350 degrees
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Fold in dried cranberries (or raisins), apples & blueberries. Spread into a 9×13 inch baking dish.
Bake in preheated oven for 35 minutes.
The last 5 minutes of baking, sprinkle almonds on top and bake until brown and crunchy.
Serve with a dollap of Greek Yogurt or for dessert, a little whipped cream! (only 15 cal per tbs)
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