When you make this, it won't be pretty. Lol. It's because of the blueberries (I just used a whole bag of frozen blueberries, I think it was 12 oz.) But, it will taste and smell great!
adapted from Mel's Kitchen Cafe
1 cup steel cut oats
3/4 cup sliced almonds or chopped walnuts
1 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 2/3 cups almond milk (or cow's milk)
1 teaspoon vanilla
2 eggs
1/3 cup pure maple syrup (or brown sugar)
1 tablespoon coconut oil or butter, melted
1 – 2 cups fresh or frozen blueberries (can use a bit more if you want)
1. In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.
2. In another bowl or in a liquid measuring cup, whisk the milk, vanilla, egg, maple syrup or brown sugar and coconut oil (or butter) together until smooth. It’s ok that the coconut oil/butter will solidify and form small clumps. Pour the wet ingredients over the oatmeal mixture and stir to combine.
3. Lightly grease a 9X9-inch baking dish (can use a similar sized baking dish of any shape – 9X9-inch or larger but smaller than a 9X13-inch).
4. Toss the blueberries over the bottom of the dish. Give the oatmeal mixture a final stir and pour over the top of the blueberries (if using frozen blueberries, the oatmeal will definitely take on more of a blue-ish hue than if using fresh). Cover with plastic wrap and refrigerate overnight (8-12 hours).
5. In the morning, preheat the oven to 350 degrees, uncover the baking dish and bake for 55-60 minutes until the mixture is set and oats are tender but still slightly chewy. Stir to combine, if desired, or just scoop out in portions as is. Serve with additional milk (to stir into the oatmeal), if desired.
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