Creamy slow-baked steel cut oats flavored with warm spices and finished with a nutty sweet brûléed topping. Serve with cream, whipped cream or maple syrup for a great weekend brunch!
- 4 tablespoons unsalted butter, divided
- 1 ½ cups steel cut oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 3 cups whole milk (or milk of choice), warmed
- 1 ½ cups water, warmed
- ⅓ cup chopped raw pecans
- ¼ cup demerara sugar
- cream, maple syrup and flaky sea salt for serving, optional
Heat oven to 350ºF (177ºC) with rack set in middle position. Coat a 2-quart shallow baking dish with nonstick spray.
In a large nonstick skillet melt 2 tablespoons butter over medium heat. Add oats and sauté until fragrant and toasted, about 4 minutes.
Stir in cinnamon, ginger, cardamom and salt; cook until fragrant, about 1 minute. Scrape oats into prepared baking dish; stir in milk and water.
Bake oatmeal for 1 hour, stirring halfway through. Stir oatmeal, and continue to bake until thick and creamy, about 20 minutes more, stirring every 5 minutes.
Meanwhile, dice remaining 2 tablespoons butter and chill.
Stir oatmeal, then evenly sprinkle diced butter, pecans and sugar over top. Turn oven to broil and broil until browned, 3–5 minutes.
Serve oatmeal with additional cream (or milk), maple syrup and flaky sea salt, if desired.
VEGAN: use non-dairy milk, such as almond milk, instead of the whole milk. Use vegan butter in place of the regular butter.
Keep an eye on the oatmeal as it broils. Depending on your oven, you may need a few minute less, or a few minutes more broiling time to achieve ideal caramelization. Keep the oatmeal on the middle rack for broiling, do not move it up to the top rack or you'll risk burning the sugar.
- Serving Size: 1/6 of the recipe
- Calories: 217
- Sugar: 12g
- Sodium: 244mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 32mg
Keywords: baked oatmeal, steel cut oatmeal, baked steel cut oatmeal, irish oatmeal, baked irish oatmeal