I like to play this game called “let’s use everything”. It obviously consists of me, trying to come up with ways to delay going to the grocery and using up everything in the cupboards and refrigerator. Sometimes, some pretty awesome things happen. Other times, you just can’t make a dish out of walnuts and a big bag of corn. Not anything super amazing anyway.
I’ve been trying to use up a huge bad of steel cut oats I’ve had for a while and made these scones a while ago but needed a way to use more and have something filling on hand for breakfast. Also, if vegan steel cut oats aren’t soaked in enough liquid, they tend to take on the texture of uncooked rice. Blegh. When in doubt, use more liquid!
The gorgeous thing about this is that you can use whatever you have on hand, as long as you throw in a liquid, fruit and some kind of binder. I don’t usually pick up fresh apricots at the store, but these were calling to me and are practically gone already. Any liquid would would, orange juice, almond milk, or apple juice (apple cider? I like where this is going). The pumpkin could be replaced with applesauce or mashed banana as well. Maybe soak the raisins in bourbon before adding? This could get crazy. Bourbon in my oatmeal.
I got my baking spice blend from Penzey’s, but you can blend your own up as well.
Also, I used pumpkin in this recipe because I still had pumpkin on hand (from making my Pumpkin Beer Bread). This can also be thrown into the lazy but awesome breakfast category and baked over a weekend and eaten throughout the week. Double breakfast score!
I’m thinking that if you fancy this up a bit, soak the raisins, use a few unique fruits and provide a topping bar, this would be a perfect simple brunch component as well. Oats + mimosas= Hearty weekend.
Have a great weekend friends!
- 1 cup apricots, sliced
- 2 cups steel cut oats
- 2 cups almond milk
- ½ cup chopped walnuts
- ½ cup raisins
- ¼ cup ground flaxseed
- 2 tablespoons agave nectar or honey
- 1 tablespoon baking spice blend (or a combo of nutmeg, allspice,cardamom, and cinnamon)
- 1. Preheat oven to 350 degrees and lightly grease a round or square casserole dish.
- 2. Combine all ingredients in a large bowl, ensuring that the almond milk is fully stirred in with the oats.
- 3. Spread evenly into casserole dish and bake for 45 minutes to an hour, or until mixture is set and baked throughout.