This recipe is reminiscent of fall with the use of fresh apples and cinnamon, but hearty for winter with those steel-cut oats. It’s not too sweet at all, just the sweetness of the apples and raisins, really. I think that the recipe would do grandly with the addition of walnuts or pecans as well.
Me, I ate it just-cooled from the oven with a small scoop of vanilla frozen yogurt on the night that I made it. The next day I had it cold from the fridge as a breakfast. And the day after that, at room temp with tea for a snack.
- 2 cups non-fat milk
- 1 1/2 cups steel cut oats
- 1/2 cup raisins
- 1/2 cup ground flax seeds (not whole flax seeds)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 2 (about 1 pound) Granny Smith apples, cored and grated
- Preheat oven to 350. Mix all ingredients together in a large bowl.
- Transfer the thick batter to a parchment paper-lined 9-inch square baking pan, press down and smooth out the top and bake until firm and golden brown, about 1 hour.
- Let cool in pan; cut into 16 equal squares and serve warm or at room temperature.