Crunchy toasted almonds and sweet berry compote make this breakfast special. If you’re skipping the compote, stir in about a quarter cup of pure maple syrup. Don’t skip the step of toasting the oats—it enhances their flavor. If reheating individual portions later, stir in more almond milk (about three tablespoons per serving).
SERVES 6
INGREDIENTS
- 1 tablespoon safflower or coconut oil
- cooking spray
- 2 cups steel-cut oats
- 2 1/2 cups unsweetened plain almond milk
- 1/3 cup creamy unsweetened almond butter
- 3/4 cup plus 1 tablespoon pure maple syrup, divided
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 1/4 teaspoons kosher salt, divided
- 3 1/2 cups boiling water
- 2 cups berries
- 1/4 teaspoon pure almond extract
- 1/4 cup blanched slivered almonds, lightly toasted
INSTRUCTIONS
- Preheat the oven to 375 degrees F. Grease the inside of a roughly 13 x 9-inch baking dish with cooking spray.
- Brush the inside of a 10-inch nonstick skillet with the oil, and heat over medium. When warm, add the oats and cook, stirring occasionally, until aromatic and slightly golden brown, about 4 minutes. Set aside off the heat.
- Meanwhile, in a large bowl, whisk together the almond milk, almond butter, 1/4 cup plus 1 tablespoon of the maple syrup, the cinnamon, the vanilla, 1 teaspoon of the salt, and the boiling water. Stir in the toasted oats, and mix well. Pour into the greased baking dish and carefully transfer to the center rack of the oven. Bake until the oats are tender, about 1 hour. Remove the baking dish from the oven and stir the mixture well.
- Meanwhile, add the berries, the remaining 1/2 cup maple syrup, and the remaining 1/4 teaspoon salt to a medium saucepan; stir; and bring to a boil over medium-high heat. Boil until thickened, about 10 minutes (watch the pan carefully, and remove it from the heat immediately once the mixture is reduced to 1 cup). Stir in the almond extract.
- Ladle the warm baked oatmeal into 6 bowls. Divide the compote and toasted nuts among them. Serve immediately.
