These baked steel cut oats are made with really simple ingredients and they’re just brimming with antioxidant power. After one hour in the oven, the oats turn completely purple from the cherries and blueberries, and every serving is nice and sweet, without any added sugar. One batch is big enough for a few extra servings, sure to come in handy on the next few busy mornings. It’s a nutritious and truly delicious way to start the day, and it makes a pretty great afternoon snack, too.
Ingredients, Makes 6 servings
1 cup steel cut oats
1 quart unsweetened vanilla almond milk
1 cup frozen cherries
1 cup frozen blueberries
2 teaspoons cinnamon
Preheat oven to 350 degrees.
Mix all ingredients together in a 9 x 13 pan. Bake for one hour. To serve, top with extra fresh fruit, if desired.
Cooled leftovers can be refrigerated in a covered container.
Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.