I needed a healthy breakfast that was easy and quick in the mornings. So I found something that I could make once and then keep around to heat quickly in the mornings and get my nutrition in without thinking! I’d been seeing baked oatmeal all around the blogosphere, and decided I needed to make a version with steel cut oats, and yum am I glad that I did.
I made an apple cranberry version, but I think this would also be lovely with bananas and walnuts, or pumpkin and dates. I think each time I make one I’ll try a new flavour variation to keep things going. You could also make a plain version, and add fresh fruit and nuts each morning.
There’s something about the baked apple, cinnamon, vanilla, nutmeg combination that tastes like apple pie. And when you add the tart cranberries, it makes for a very happy morning tummy!
This recipe makes a TON of baked oatmeal. It’s enough for about 9-12 breakfasts, depending on how hungry you are in the mornings. I purposely cut out about 6 squares, double-wrapped them each individually in plastic wrap, and froze them right away as soon as they’d cooled down. That way I always have a breakfast ready to go for emergency mornings. The rest I left in the pan and have been eating all week. YUMMMM. Happy & Healthy Breakfasting!
Baked Apple Cranberry Steel Cut Oatmeal
Makes 9-12 breakfasts
- 4 c. steel cut oats
- 4 c. boiling water
- 2 tsp. coconut oil
- 2 c. frozen unsweetened cranberries
- 2 apples, chopped
- 1 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 2 tsp. vanilla
- 1/2 tsp. sea salt
- 2 tsp. ground chia seeds
- 1 tsp. baking powder
- 2 Tbsp. maple syrup
Preheat the oven to 375F.
Cover the steel cut oats with boiling water and let sit for 20 minutes (to precook a little).
Grease a 23 x 23cm (9″) baking dish with the coconut oil.
In a large bowl, combined the soaked oats (and their soaking water) with the remaining ingredients and stir well. Pour into the baking dish.
Bake at 375 for 50-60 minutes, then place on a cooling rack to cool before cutting into slices. Serve with a little extra maple syrup, Coco Chai Rooibos Simple Syrup or fresh fruit and nuts.
Kitchen Operas 
i’m gonna have to steal this with blueberries. btw maybe I’m stupid but, is there a difference in taste or texture with steel-cut oatmeal i’ve never heard that term before. 😮
Great question! Steel-cut oats are the whole grain oat that gets chopped up, instead of rolled like the rolled oats we are normally used to. They take longer to cook than rolled oats and are addictive!
I think blueberries would be wonderful here. In fact I may try blueberries and walnut next. Thanks for the inspiration!
ahhhh ok i always just called them seamed or not seamed sense the rolled usually has no seam XD thanks for the information.
I love that you used frozen cranberries (not dried). This looks like apple pie for breakfast!
How come you grease your pan with coconut oil? Could I use any type?
Becky – I like extra virgin coconut oil for the flavour and the fact that it’s safe being heated to high temperatures. Any vegetable oil (or even butter) would work well here for greasing.
As a thankyou for the recipes I have snagged lately! I’ve tagged you for the Versatile Blogger award. Many thanks… no obligations… this is just a thank-you
Cheers
Trish
http://infinebalance.com/2012/02/18/passing-the-love-versatile-blogger-award/
I really like baked oatmeal much better than the traditional recipe.. I am trying different recipes. This one is good.I used walnuts and blueberries.
Hi – great recipe, how long will this keep? Only one person eating it!
I’d say that you should freeze anything you can’t eat after 4-5 days. It keeps really well in the freezer.
I made this oatmeal recipe today . It’s very yummy with a little honey drizzled on top. Thanks for the recipe.
You’re so welcome – I’m glad you enjoyed it!
Have you ever tried cutting the recipe in half?
I haven’t, but I’m sure it would work in a smaller dish. I like baking a big batch once and freezing and having homemade ready to go in the freezer.
Let me know how it turns out if you try a smaller batch!
This is one of my favorite recipes and after making it every week for over a year and passing it on to many friends and family (who have also passed it on in their networks) – I thought I should tell you how much it is being appreciated! I make it every Sunday morning and it lasts my husband and I for breakfast Monday through Friday (and he eats a lot). My mom also serves it at her weekly sewing circle and has printed copies for all of her friends. I switch up the fruit and flavors regularly so we don’t get bored – blueberry/strawberry, pumpkin, pear/cardamon/hazelnut on so on. Anyways, just thought you should know!
Wow, thanks!!! Now I need to make a hazelnut version 🙂
I really appreciate you coming back and letting me know!!
I have fresh cranberries I need to use. Is there any reason I could not use them in place of frozen?
Absolutely no problem. Go forth and use the fresh ones! If I had them, it’s what I would have used… But I had languishing frozen cranberries!
What about dried cranberries?
They should work just fine, but will have a different texture and be sweeter as most dried cranberries have added sugar or fruit juice.
Are you supposed to drain water from oats before adding them to recipe?
Hi Elise —
Great question. Add the oats along with their soaking water to the rest of the ingredients before baking. Otherwise your baked oatmeal will be super dry.
I’ve updated the recipe, thanks so much for asking!
I was so hoping to love this recipe, as cranberries and apples are my favorite combination. I found this to be really bitter and bland and had no sweetness at all. I used honeycrisp apples which are pretty sweet, but I just could not eat this without adding sugar on top. The texture was really course as well. If I try again, I will add more liquid for sure.
Hi Carla —
So sorry to hear you were disappointed with this one. I tend to like my oatmeal unsweetened, so this sweetness-level (very low!!) works for me, but I can see how you would like more sweetness. Perhaps adding 3 Tbsp. to a 1/4 cup of maple syrup to the mixture before baking would work well. I have had this topped with maple syrup as a treat! The bitterness is likely coming from the fresh/frozen unsweetened cranberries. Feel free to use dried (sweetened) cranberries if you don’t like that tart flavour.