Baked Steel-Cut Oatmeal

Nancy made this oatmeal casserole this week.  The recipe is from Alexandra Cooks http://www.alexandracooks.com/2013/08/09/baked-steel-cut-oatmeal/   Nancy substituted almond milk for whole milk, and Earth Balance for butter.  She also used dried blueberries instead of fresh or frozen, and sliced almonds.  I liked it a lot.

INGREDIENTS

3/4 cup steel cut oats

1/2 cup walnut halves or almonds, toasted and chopped

1 tsp baking powder

1-1/2 tsp cinnamon

1/2 tsp fine sea salt

3/4 to 1-1/2 cups blueberries

2 cups almond milk

1/3 cup maple syrup

1 large egg

3 Tbsp soy free Earth Balance buttery spread, melted and cooled slightly

2 tsp vanilla extract

COOKING INSTRUCTIONS

In a small bowl, mix together oats, nuts, baking powder, cinnamon, and salt.

In another bowl, whisk together milk, syrup, egg, buttery spread, and vanilla.  Pour the milk mixture over the oat mixture.  Store in refrigerator overnight.

Preheat oven to 375 degrees.  Sprinkle blueberries over bottom of 8-in square baking pan.  Pour oat and milk mixture over.  Bake 50-60 minutes.  Check after 30 minutes - if browning too quickly, reduce heat to 350 degrees.  Let cool slightly before serving.

Makes 6 servings.

Nutritional information: per serving = 286 calories, 14g fat (2g saturated, 6g monounsaturated, 3g polyunsaturated), 31mg cholesterol, 773mg sodium, 33g carbs, 5g dietary fiber, 14g sugars, 7g protein