Baked Steel Cut Oatmeal with Pecans

baked steel cut oatmeal

I have made baked oatmeal with steel cut oats and quinoa only once. Baking oatmeal for breakfast and easy breakfast is not new to me but baked steel cut oatmeal definitely is. We have cooked with quick and rolled (old fashioned) oats for years now. Steel cut oats and quick cooking steel cut oats are however newer and apparently much better for us.

I made this baked steel cut oatmeal with whole pecans, maple syrup and cinnamon. All my favourite Fall flavours in one dish. Steel cut oats are the most nutritious oats because they are simply chopped oats. They also take the longest time to cook. That is why for quick breakfast porridge I use quick cooking steel cut oats.

baked steel cut oatmeal

There is nothing complicated about cooking steel cut oats. You just have to plan ahead a bit and know your dry: wet ratio which is 1:3. I used 2 eggs and 3 cups of unsweetened almond milk. I was after tender and creamy oatmeal. Using plant-based milk saves a lot of calories. Just compare yourself: a cup of dairy milk is 110 calories where as almond milk is only 35.

This baked oatmeal is perfect to prepare on Sunday for a week of breakfasts ahead. Enjoy!

Baked Steel Cut Oatmeal with Pecans




2 eggs, large
3 cups milk of choice (I used unsweetened almond)
1/4 cup maple syrup
1 tsp pure vanilla extract
1 tsp cinnamon
Dash of salt
1 cup steel cut oats
1 cup pecans, whole
Cooking spray


Preheat oven to 375 degrees F and spray medium baking dish with cooking spray.
In a large bowl, whisk eggs, milk, maple syrup, vanilla, cinnamon and salt. Add oats and pecans, stir. Pour into prepared baking dish and bake uncovered for 60 minutes.
Serve hot. Refrigerate covered for up to a week. To reheat, microwave or bake at 375 for 10 minutes.

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