Baking

Adapted from a favorite recipe for <a href="http://alexandracooks.com/2013/08/09/baked-steel-cut-oatmeal/">baked steel cut oatmeal on my blog </a>, which was originally adapted from Heidi Swanson's widely adored recipe, which I learned about via Molly Wizenberg's blog, Orangette.net. <br /> <br />Notes: You can prepare the whole dish the night before baking and bake in the morning. This eliminates work in the morning, but does not cut back on cooking time. Keep in mind this bakes for about 55 minutes. <br /> <br />If you are not avoiding dairy, cow's milk can be used in place of the almond milk. Other nut milks as well as coconut milk and soy milk can be used in place of the almond milk. <br /> <br />Original recipe also calls for cinnamon and melted butter, but I've been leaving them out. Use if you wish. <br /> <br />Vessels: When making individual portions, I use four 1/2-litre (about 2 cups) Weck jars, but pint-sized Ball jars or something similar would work well, too. <br /> <br />Many nuts, dried fruit, fresh or frozen fruit can be added to taste. <br />

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