Baked Steel Cut Oatmeal with Berries - Danielle Walker

After 11 years of being strictly paleo, I can now occasionally tolerate some rice and gluten-free oats. Very rarely, but here and there and only if the grains are soaked for 24 hours. My kids and Ryan can eat soaked grains all the time, and I certainly missed being able to have a warm bowl of oatmeal in the morning, so I am thrilled to share this nourishing Baked Steel Cut Oatmeal with Berries recipe with you on my new website! It is a delicious and comforting breakfast made in a casserole dish, so you can have a quick and easy breakfast ready to go all week long. 

I first created this recipe a couple of summers ago when my dad had a heart attack and I needed to come up with some easy breakfast recipes that were heart healthy. I made him a few meals from Meals Made Simple to reheat through the week, and then this Baked Oatmeal so he and my mom could eat it for breakfast all week without having to make anything new. 

It was all really confusing to try to figure out the best things for him to eat; there are so many conflicting recommendations. It’s very similar to when I was diagnosed with Ulcerative Colitis. The ones that made the most sense logically when we researched and read were GAPS and The Plant Paradox. While he did end up eating mostly grain-free and lots of healthy fats, I read that oats are known for being rich in antioxidants and soluble fibers. And that they can also help lower cholesterol and stabilize blood sugar, which are all beneficial for someone with heart disease. I was so excited to taste test this recipe and tolerate it as well as I did!

Baked Steel Cut Oatmeal topped with berries and nuts in a white bowl

Prepping the Oatmeal

One of the reasons I can tolerate some oats in moderation now is because I soak them prior to cooking them. This makes them more digestible. I also use steel-cut oats instead of rolled oats because they have the least amount of processing. They contain more of the great health benefits that oats have to offer. Just be sure to find certified gluten-free oats and oats free from glyphosate. Some brands can have small traces of gluten from growing or being processed near wheat. Try One Degree Brand – they’re organic, certified gluten-free, and sprouted!

Oats can be harsh on your digestive system if you have a gut imbalance or some form of chronic inflammation. Soaking them helps release the enzymes that assist in breaking down phytic acid. This allows your body to better absorb the nutrients found in the oats. Phytic acid is an antinutrient found in most nuts, beans, and grains. It blocks the ability of certain enzymes that we need in order to digest our food and break down starches. It also blocks our bodies from absorbing certain vitamins and minerals essential to our health. So you definitely don’t want to skip this step, especially if you have a sensitive gut! If possible, it is best to soak for 24 hours. If short on time, 12 hours is sufficient enough to break down the phytic acid. 

Different toppings for oatmeal being prepped

The toppings

One of my favorite things about oatmeal is the variety of toppings you can use to mix things up. It gives your mornings some excitement! I like to use fresh blueberries and blackberries because that is what I usually have in my fridge. But you can use whichever assortment of berries you’d like. I also had fresh figs on hand and sliced them up for some added sweetness and texture. If figs aren’t in season, you can always use dried figs too and rehydrate them in hot water! If you are not a fan of figs, sliced bananas taste really great as well. 

I love a good crunch in my oatmeal, so I added some sliced almonds. Feel free to add whatever nuts you have on hand or omit them to keep it nut-free. I told my dad to sprinkle some flaxseed and walnuts on top for healthy fiber and omega-3 fatty acids. These he to lower inflammation. Studies have also shown that walnuts lower LDL. Chia seeds, and coconut flakes are also great toppings to use here. You can really add whatever toppings you wish – the options are limitless! 

Baked Steel Cut Oatmeal topped with berries and nuts in a white bowl sitting on a kitchen counter next to a casserole dish

The milk 

For this Baked Steel Cut Oatmeal recipe, I used homemade walnut milk and mixed with egg to help bind it. Almond milk or coconut milk will work here too if you prefer your oatmeal slightly thinner. I wanted to try to get more walnuts into this to help lower his cholesterol and inflammation levels. The addition gave it a really lovely taste! I made it in my Almond Cow, but you can just soak walnuts overnight, drain them, and blend them with fresh filtered water. Then, strain out the pulp that is left. You can follow my Almond Milk recipe for this and just swap in walnuts.

The sugar

I created this recipe to help support my dad’s heart health. For that reason, I used 100% pure stevia powder and a little unsweetened apple sauce. He needed to avoid all sugar at the time so I didn’t want to add any other natural paleo-approved sweeteners. If you prefer to not use stevia you can add a little bit of honey, maple syrup or coconut sugar. This will give it some extra flavor and sweetness. You can also omit completely if you don’t like your breakfast to be sweet! 

I really hope you enjoy this Baked Steel Cut Oatmeal and get excited because a bunch of new recipes are coming your way! 

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Baked Steel Cut Oatmeal with Berries

  • Author: Danielle Walker
  • Cook Time: 40
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Cuisine: American



Optional toppings: walnuts, chia seeds, freshly ground flaxseeds, toasted coconut, honey, maple syrup, fruits


  1. Pour the oats and a pinch of sea salt into a bowl and cover with filtered water. Soak overnight.
  2. Preheat oven to  375F. Lightly grease a 9×13 pan with ghee or coconut oil.
  3. Drain and rinse the oats well. Rinse the soaking bowl out and add the milk, egg, applesauce, collagen peptides (if using), vanilla extract, nutmeg, cinnamon, salt, and stevia powder. Whisk to combine.
  4. Add the soaked oats and stir to combine. Pour the mixture into the prepared baking dish. Spread the berries out overtop.
  5. Cover tightly and bake for 35 minutes, until the liquid has evaporated. Uncover and bake 20 minutes longer, until the oats are golden and the berries have popped.
  6. Serve hot, with desired toppings.

To store and reheat – cover tightly and refrigerate for up to 7 days. Reheat desired portions in a covered small oven-safe dish at 400F for 10 minutes, or in a small saucepan set over medium-low heat with an additional 1 tablespoon of milk of choice per 1 cup of the pre-baked oatmeal.

Keywords: breakfast, danielle walker, clean eating, healthy lifestyle, meal prep


Baked Steel Cut Oatmeal with Berries


  1. Lori says:

    Do you think frozen berries could be used? Looks fabulous!
    Congratulations on the new website. It is beautiful!!

  2. Nancy Martin says:

    Is a flax-egg just ground flax seed mixed with a little hot water and left to thicken a few minutes?

  3. Nancy Martin says:

    Is a flax-egg just ground flax seed mixed with a little hot water and left to thicken a few minutes? I also like oatmeal once in awhile.

  4. Julie says:

    Sounds delicious I can’t wait to try it! Congratulations on your new website!

  5. Lisa says:

    Do you soak the oats on the country or in the fridge?

  6. Lisa says:

    Are the soaking oats left on the counter or put in the fridge overnight?

  7. Melissa says:

    Hi Danielle! If wanting to use sugar, what would be the equivalent to the stevia in this recipe? Thank you!

  8. Juliana Berdis says:

    Do you have a suggestion on how much sugar to add if not using stevia? I’d like to add maple syrup or honey but don’t know how much to add to the mix (1/4 cup, 1/2 cup?). Thanks!

  9. Anne says:

    Made this yesterday and it is delicious! Plan on having for breakfast before work this week.

  10. Meg says:

    Hi Danielle! Question about the soaking — If you’re using sprouted oats from One Degree, would you still soak them? Thank you so much!

  11. Nancy says:

    Could you use Extra thick cut Rolled Oats (Bob’s Red Mill) instead of the Steel cut oats? Just bought a bag. Looks yummy and I’d like to make recipe.

  12. Debbie Thompson says:

    Can something be substituted for the applesauce or can it just be eliminated? Thank you!

    • Danielle says:

      you can just omit!

    • Pam says:

      Just made this recipe this morning. I forgot the vanilla extract (I get distracted REAL easy), but it was still very good! The mixture never arrived at the final “look”, but I still removed it from the oven at the after 35 minutes covered and 20 minutes uncovered. I chopped up some soaked and dehydrated almonds I had in the fridge and drizzled organic maple syrup over the top. Delicious! I’m sooo happy to be able to try oats again! Thanks Danielle!

  13. kelly holbrook says:

    So yummy! My whole family loved it! I added ground flax and topped with slivered almonds and maple syrup.

  14. Nita Young says:

    Danielle… thanks so much for another wonderful recipe. I am wondering about nutritional information. Fiber content, carbs, etc. also, can I use Almond milk?

  15. Meg says:

    Hi Danielle! Do you still need to soak your oats if they come already sprouted? Thank you!

  16. Miranda says:

    Wondering if maple syrup could be substituted for Stevia? Or other options?


  17. Lorissa says:

    Can you use gf rolled oats and soak them them?

  18. Shannon says:

    I would love to try this. GF oats bloat me. I am 100% GF because of intolerance. Can you tell me if I can get GF steel cut oats?

  19. Judy says:

    I’m gluten sensitive but gluten free oatmeal has bothered me and I haven’t had it in a long time. I made this recipe having soaked the steel cut GF oatmeal for about 16 hours and not only is it delicious but it doesn’t bother my stomach. Thank you, I have missed oatmeal and now I don’t have to!

  20. Ryann says:

    Is the egg necessary in this recipe? I am egg-free, but this looks delicious otherwise.

  21. Misty says:

    I made this (omitted the collagen peptides and used a few teaspoons of brown sugar instead of the stevia) and it was delicious. My toddler and I both loved it.

    I can’t believe how big of a difference soaking the oats made. My belly is happy!

  22. Brenda Egan says:

    I loved them. I used maple syrup and added walnuts and mixed seeds. I always love a recipe with steal cuts oats. Thank you!

  23. Emily B says:

    Absolutely delish!! I used Goat milk, left out the stevia and topped with a little bit of maple syrup and walnuts. The whole family loved it!

  24. Rebecca says:

    I’m making this with buckwheat which tastes just like oats but is not a grain. Delish. Thank you fir the recipe.

  25. Kristine says:

    My daughter and I love your recipes. She asked me to make baked oatmeal, but she wanted it to be more of a muffin or loaf so she can eat on the go. Any ideas of how to adapt the recipe?

  26. Teresa Smith says:

    I finally tried this recipe and it came out absolutely delicious. I didn’t use Stevia. I topped it with maple syrup and walnuts. Thank you!

  27. JuneMK says:

    Very good switch up for Steel Cut Oats. I used a little maple syrup in place of the stevia and it came out just sweet enough. Thanks for for the recipe!

  28. Pam says:

    Can this be frozen? I’m the only one that eats this, so instead of having a large portion over the course of the week, I’d like to freeze some individual portions for later. 🙂

  29. Cyndi says:

    Can I soak the oats in the almond milk?

    • Danielle says:

      I haven’t tried it that way but I think it might work – let us know how it turns out! Another reader might have the same question. =D

  30. Ilene says:

    I can’t wait to try this! I just wanted to let you know there’s a glitch with your print function. It printed page 1 (ingredients) but then skipped to step 3 on the second page! Just wanted to let you know!! I copied it into word and printed it that way instead. Making it this weekend!!

    • Danielle says:

      Hi Ilene! Thank you so much for letting us know – we’ll have a team member take a look and correct the glitch. We’re glad you were able to still get the full recipe; enjoy & let us know what you think!

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