Baked Steel-Cut Oats With Nut Butter Recipe (2024)

Recipe calls for steel-cut or cracked oats. Would it work with old-fashioned (i.e., not quick cooking) rolled oats? I'm about to find out, fingers crossed and praying I don't make a mess. And if it's a mess, I guess I could turn it into a version of oatmeal cookies?

Fun recipe. You can adjust to make it as salty or as sweet as you prefer. I used old-fashioned oats and I found that it didn't need an hour to cook, so I took it out of the oven with about 20 minutes remaining. One other fun thing about this recipe is that it yielded a much bigger dish than when I cook the same amount of oats (1 cup) on the stove top.

For Nancy - here's a simple/quick baked oatmeal...1/3 c. oil or melted butter, 1/2 c. sugar, 1 large egg, 3/4 c. milk: mix together. 2 cups oats - quick, old fashioned, or a mixture, 1 1/2 t. baking powder, 1/2 t. salt: mix together. Add the wet and dry together; pour into greased 9x5 loaf pan and bake at 350 for 25-30 min. Serve with milk - no sugar needed. I suppose you could sub nut butter in for the oil/butter. Courtesy of the Black Rock Retreat Auxiliary Members cookbook (1976)

Added vanilla. This dish made the house smell great. Served it with homemade yogurt, sliced bananas and raspberries from last year’s garden. warm and delicious!

I made this today - needing some healthy options for the work-from-home/home-school food cravings! First of all, I forgot to stir it halfway. I also got involved with conference calls and accidentally left it in an hour and a half. When I took it out, it was pretty stuck to the sides of the casserole and I had to do some scraping but otherwise tasty!! When I make it again, I'll butter the casserole first, remember to stir partway, and check it at an hour. Thanks for the easy recipe!!

I JUST did this and noticed it required only half the cooking time.

Made this just as is (without any of the add-ons) but mixed up the three main ingredients the night before and left them, covered, out at room temperature. In the morning all I had to do was pop it in the oven and it cut about 10 minutes off the cooking time because it had soaked overnight. I did use the steel-cut oatmeal and it was very nice and toothsome. Served it with brown sugar and fresh blueberries with a splash of half-and-half. There are only two of us, so saving half for tomorrow.

Made this yesterday with sunflower seed butter (I have a peanut allergy), and added a little freshly grated nutmeg to the mix. Refrigerated over night. Heated two portions with milk in the microwave this morning and added dried cranberries, sliced banana, and a tiny bit of granulated brown sugar. Nice breakfast for a gray day. Thanks Melissa.

I too found that after 30 minutes it was already done. Yum!

Thanks for this! It is lovely to be able to make such a satisfying breakfast using only pantry ingredients (no eggs! no butter!). I used steel-cut Irish oats and maple almond butter, and I am planning to try it with Nutella (!!) for a Sunday treat, as I am reminded of how much I enjoy Ms. Clarks' recipe for Chocolate Brown-Butter Oatmeal.

I’ve been making this every couple of days for the last two weeks and have started adding 2 Granny Smith apples or firm pears, cubed, skin on, and it is excellent. We‘re not worthy, Melissa Clark!

so versatile! made it again with tahini instead of nut butter, added a splash of almond extract, topped with whole almonds.

There recipes out there for baked oatmeal, using rolled oats. I'd love to know how your variation worked. If it wasn't successful, search around the Internet.

This was simple easy and delicious! Nice twist on oatmeal. I topped mine with Greek yogurt and fresh berries. My sons topped their portions with Greek yogurt and blueberry pie filling! Yummy and kept me full and energized for the day ahead!!

Easy and delicious. Agree with other commenters that this only needs half an hour of cooking. Careful putting this in the oven; I made a bit of a mess.

Can you use instant steel cut in this recipe?

I make this for myself using 1 tbl of nut butter, 1/3 cup steel cut oats and 1 cup boiling water (plus a little at the end if too stiff). Cook time is ~45 minutes in a 2-cup ramekin. Perfect winter breakfast on days when I WFH!

This is a lot of trouble. I just make quick cooking steel cut oatmeal and when it’s done but a big spoonful of peanut butter in it and some raisins. You get much more pb flavor than with this whole rigamarole in much less time.

Can you use wild rice or quinoa instead of the oats, or would it be a waste of energy on our planet to cook the rice, as opposed to the oats? (Wild rice take maybe 45 minutes to cook.)

Very tasty (and I don't usually like oatmeal). Really liked the added texture provided by the steel cut oats. Used almond butter and a bit of all the suggested spices but next time will butter the dish as it did stick to the sides. Served it with banana and mango/rhubarb compote and it was very nice even for a non-oatmeal lover.

Made this with steel cut oats, cinnamon snickerdoodle almond cashew butter, vanilla, and dried blueberries; baked for 45 minutes and it was perfect! Added vanilla-infused maple syrup and half and half - so good on a drizzly dreary morning. Looking forward to more variations.

If I make this again, I would grease the bottom and sides of the casserole dish. Also cooking time was half.

We love peanut butter and steel cut oats so this recipe was a FIND! Made it yesterday and it was delicious. On Day 2 it was even more delicious:peanut butter was infused into the oats and was scrumptious! Note: I made this in a cast-iron Dutch oven according to recipe and added a dollop of unsalted butter to the mix. It baked beautifully but because of the cast iron, it cooked quickly. I added extra water after about 15 minutes and total cooking time was about 35-40 minutes.

Great idea to add nut butter to the oatmeal. I made it in the Instant Pot, just reduced the water by about a half cup. Steel cut oats, high pressure for 10 minutes and natural release for 20 minutes (and stirred it for a few minutes after the lid came off). I added maple syrup when it was finished and it was lovely!

My British friend taught me how to make steel cut oats an easy way. The night before, put your milk and/or water in a pot with the steel cut oats. Bring to a boil, just until there’s little bubbles. Mix in your peanut butter or whatever, put the lid on, go to bed. In the morning you just warm it up in the pot. It is crucial to bring the oats to a boil, otherwise they will be too hard. But you do not need to keep it boiling.

35 minutes in a deep dish pie plate in the toaster oven was just about right. I eat steel cut oats for breakfast almost every morning. I like this method because it takes about the same amount of time but doesn’t require standing over the pot/repeated stirring. Next time I’ll try just cooking the oats with salt as I usually do, and covering with an oven proof plate so as not to use & throw out foil.

Is it an option to use the IP for this recipe (maybe pot-in-pot), or does it need the baking process to reach a distinct flavor profile?

I found this recipe to be perfect. I used almond butter for the nut butter, and served it with raspberries and blueberries. The only thing I would do differently next time, would be to grease the pan. Easy and delicious!

Used homemade pecan butter (with a touch of maple syrup & dash of cinnamon) and topped with bananas - heavenly!

Adding a 1/2 cup of milk, dairy or plant based (or even more, depending on your preference for thickness) makes the oatmeal smoother and creamier.