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one thick square of dense moist baked steel-cut oat porridge with a lightly golden top and a cut interior composed of tiny plump granular chopped oat kernels like cooked bulgur with fine grated apple threads, each grain short and compact rather than flat or flaked, with absolutely no rolled oats or large apple pieces, no sauce, nuts or garnish, on an ordinary plate
Andre Lewis

Apple Almond Baked Steel-Cut Oatmeal

Give the steel-cut oats a short simmer before baking so their firm little grains have time to soften instead of stealing all the moisture from the eggs and milk in the oven. Grated apple spreads through the squares without creating wet fruit pockets, and almond butter adds a mellow flavor that works well when the oatmeal is reheated on its own, with no separate sauce to find in the refrigerator.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup regular steel-cut oats not quick-cooking
  • 2 cups water
  • 1 cup whole milk
  • 2 large eggs
  • 1/3 cup smooth almond butter
  • 1 large apple peeled and coarsely grated, about 1 cup
  • 3 tbsp packed light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1 tbsp butter for the baking dish
  • 1 tbsp whole milk per portion for reheating

Method
 

  1. Bring oats and water to a boil in a saucepan. Reduce to low and simmer for 15 minutes, stirring occasionally, until the water is mostly absorbed; remove from heat and cool for 10 minutes.
  2. Heat oven to 350°F and butter an 8-inch square baking dish. Whisk the cup of milk with eggs, almond butter, brown sugar, cinnamon, vanilla and salt.
  3. Stir grated apple and the warm, not hot, oats into the milk mixture. Spread evenly in the dish and bake for 35 to 40 minutes until set and at least 160°F in the center.
  4. Rest for 15 minutes, cut into six squares and transfer to shallow containers. Refrigerate within 2 hours, chill fully, wrap portions separately and freeze for up to 2 months.
  5. Reheat a frozen square in a microwave-safe bowl with its measured milk under a loose microwave-safe cover at 50 percent power for 2 minutes. Continue at full power in 30-second bursts until the center reaches 165°F, usually another 1 to 2 minutes, then rest for 1 minute.