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Homemade Raspberry Baked Steel Cut Oatmeal photo

Raspberry Baked Steel Cut Oatmeal

A single-bowl baked steel cut oatmeal with banana and raspberries, baked until set and finished with optional honey and extra almond milk.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 cupsteel cut oats
  • 1 teaspoonpure vanilla extract
  • 1/4 teaspoonground cinnamon
  • 1 whole bananasliced
  • 1/2 cupfresh or frozen raspberries
  • 3/4 cupboiling hot water
  • 1/4 cupunsweetened almond milk+ more for serving
  • 1-1/2 Tbsphoneyoptional

Equipment

  • Oven
  • oven-safe bowl
  • kettle
  • Small Saucepan

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Bring 3/4 cup of water to a boil (kettle or small saucepan).
  2. Slice the whole banana into rounds. Set aside half of the slices for topping and use the other half for the oatmeal.
  3. In an oven-safe bowl, combine 3/4 cup steel cut oats, 1 teaspoon pure vanilla extract, and 1/4 teaspoon ground cinnamon. Stir briefly to mix.
  4. Add the banana slices (half) and 1/2 cup raspberries to the oat mixture. Stir gently to distribute the fruit.
  5. Pour in 3/4 cup boiling hot water and 1/4 cup unsweetened almond milk. Stir once to evenly moisten the oats.
  6. Place the oven-safe bowl uncovered in the preheated oven and bake for 12 minutes.
  7. Remove from the oven and let cool for 3 minutes.
  8. Drizzle up to 1-1/2 tablespoons honey over the baked oatmeal (optional). Top with the reserved banana slices. Add more unsweetened almond milk as desired for a runnier consistency and serve warm.

Notes

Notes
Keep in mind, I tend to use banana as my "sweetener" in oatmeal, so feel free to adapt this recipe to include brown sugar, agave, honey, or your sweet of choice. Cut out the banana if you're not a banana person.