Breakfast can be a hard task to do right in the mornings before work; if you’re like me it’s hard enough just getting out the door in time! So when my mom told me about her love of oatmeal that she makes ahead of time, it got me thinking- why not bake it in the milk and take a bowl with you! I ate this at my desk and it held me over until lunch.
Steel cut oats are wheat, gluten and dairy free, which makes it a great option for those who want to change up their diet and eliminate common allergens. They are also high in fiber and protein, so you don’t have to feel the guilt just because it’s sweet. They are a great substitution for an egg in the mornings. They are also the least processed of any other cut of oat.
Using frozen fruit versus fresh is best for making this in the wintertime because they are cheaper and were harvested in their peak season, making their nutritional levels higher. The tart flavors of the raspberries combined with the little sweetness of the maple syrup make a great combination! I bake this on a Sunday night, that way there is a big batch that lasts all week long, making mornings much easier!
Try this at home with any other frozen berry or another sweetener, such as agave nectar or honey. You could also use any milk you would like, such as almond or coconut milk!
Baked Raspberry Maple Oatmeal:
1 cup steel cut oats
3 cups milk (I used 2%)
2 tablespoons maple syrup, plus more for serving
¾ cup frozen raspberries
½ teaspoon cinnamon
pinch of salt
¼ cup slivered almonds
Preheat oven to 325. Combine all ingredients into a baking dish. Stir to incorporate, and place in oven until desired creaminess, 30-45 minutes. Enjoy warm or the next day heated up, with fresh milk and maple syrup on top.