I didn’t wear a jacket to work yesterday…for the first time in, like, forever. At least 7 months, which is about 3-4 months too long.
We had the windows in the kitchen at work open. The breeze was refreshing and crisp. I was crawling out of my skin, anxious to leave work for the 50 degree weather…and I’m never the one sitting at work, needing to be done for the day. Being the doting dog mommy that I am, I also know that the dog has been yearning for sunny weather that’s warm enough for her to nap on the porch in total doggy bliss. She’s turned into a little cat napping around the house, changing locations to be placed into the various sun spots throughout the house.
I raced home and offered the dog the great outdoors and…she quickly shared that it was not quite warm enough to be outside at length. She somewhat quickly wanted back inside and I was stuck playing tug-of-war with the cabin fever-ridden dog for the next hour which was followed by her begging for a bite of anything as I made dinner and then ate dinner.
She’s lucky I’m such a good sharer. I can’t deny that pouty face and the sad eyes.
I was probably in a bit of denial yesterday…it’s not quite spring. Yet. Yesterday was more like fall and today and tomorrow…back to winter. March in the Midwest is living up to its historic unpredictability. DARN. As far as I’m concerned, we can watch the snow melt away and jump right into summer. That’d just be…stupendous.
You may not agree with that, but maybe you agree with me when I say that apples and cinnamon are always in season. As is pumpkin, but we’ll save that debate for another day. These baked steel cut oats are perfect with the apple and cinnamon flair, but really, the sky is the limit with how this recipe can be adapted. Enjoy!
- 2 cups uncooked steel oats
- 1 Tbsp unsalted butter
- 4 cups boiling water
- 2 tsp cinnamon
- 3 apples, peeled and diced
- ¼ cup brown sugar
- 1 tsp salt
- 2½ cups unsweetened almond milk
- Preheat oven to 375 and mist a 9 x 13 pan with nonstick cooking spray.
- Melt butter in medium skillet and add oats. Stir until lightly toasted. Put oats in a large mixing bowl and pour boiling water over. Add remaining ingredients and stir well. Pour into prepared dish and bake for 50-60 minutes or until oats are tender and cooked. Stir oatmeal before serving and then add toppings as desired.
Why do I feel like this week is going to DRAG? :-/
This look so much better than the packaged oatmeal I’m eating! I need to try this recipe!
I’m sad to say we are expecting more snow today (after hitting 79 degrees yesterday!) however this dish will be perfect! I love oats with lots of ‘stuff’ in them and these flavors are calling my name Nicole!
I think we’re all ready for spring like weather. This baked oatmeal looks stupendous. I have pears that would work well in this.
Seriously the prettiest steel cut oats ever!! I am soooo ready for spring. 78 ° here today. Annnnd 48° on Thursday. Awesome.
Love love love this hearty healthy breakfast!
Yummy!I ‘m gonna to try this.I add dry fruits and nuts for taste.
I just got a new bag of Steel Cut oats…need to try this!! I’m trying to eat a little better lately 🙂
Just made this last night and used up some old steel cut oats (they smelled okay) and used up some coconut almond milk and fuji apples. Very good!! I divided them up into 12 servings and will freeze the rest (individually) VERY GOOD!! 🙂 I put a little greek yogurt on top. Yummy!