Overnight Steel Cut Oats with Oranges, Carrots and Walnuts
1 cup steel cut oats*
2 cups 1% milk*
1 large egg*
1/4 cup maple syrup
1/2 cup walnuts
1 cup grated carrots
1/4 cup coconut
1 whole orange (pureed in blender)
zest of an additional orange
1/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
Directions:
Butter an over proof dish that is approx 8 x 8. Mix all ingredients together in a bowl and pour into prepared dish. Cover and place in refrigerator overnight. In the morning remove cover and bake at 350 degrees for 45 minutes until browned, toasty on top and cooked through. Serve warm with milk or yogurt.
*to make this recipe vegan, use almond or coconut milk for the 1% milk, coconut oil for the butter and a flax egg instead of the egg
*to make gluten free, ensure gluten free oats are used. Oats are naturally gluten free, however can come in contact with gluten during processing.
Citrus is so perfect in this cold weather. Great idea sneaking those carrots in there!
Just made this. Wow, loved it. Loved the citrus, coconut, nuts. Just such a nice change from my regular steel cut oats. Thank you for sharing.
Here’s a healthy breakfast. Oats are my favorite in winter. Your’s look great.
I have been meaning to check out how to make steel cut oats! Thanks for sharing! So useful 🙂
I have wanted to try overnight oats and now I have your wonderful recipe! Thanks for sharing!
My family loves overnight oats. I would have never thought about adding carrots!
This looks really good! I attempted overnight oats once, and it was a disaster. It was a Alton Brown recipe and I’ve never followed anything of his since. I woke up to a blueberry swamp! Your post makes me want to give it another go.
I make overnight oats all the time, but never though to puree an orange to include in the oats–totally must try that!