Hello! Sorry for the long absence. I took a few days away from the computer to enjoy Christmas and unplug a little. We had a nice Christmas….the day was sunny and 70 degrees, nice enough to sit outside on the porch. Then a cold front came through and it has been raining and cold, both here in Austin and in Houston. I am pretty wimpy when it comes to cold, so I decided to make something nice and warm for breakfast (Yes I know it is breakfast again!)
This recipe is adapted from a baked oatmeal in Heidi Swanson's Super Natural Every Day cookbook. She writes a nice blog, 101 cookbooks, but I have to say her recipes for the last year or so have not been very interesting to me. Kind of weird ingredients like rose water and lavender, but I love her cookbooks and some of her older dishes. You will see variations of this one all over the internet. I have made it many times. You basically put fruit in the bottom of a baking dish, cover with a mixture of oats, egg, milk and spices, top with nuts, and bake. it is lightly sweetened with maple syrup. It is delicious. Warm, sweet, and a completely different texture than stovetop cooked oatmeal.
Her recipe uses sliced bananas at the bottom, topped with berries. She has melted butter in the oat mix. I have changed it a bit. I no longer eat bananas so I omitted them. I know…weird, but I just think that tropical fruit shipped to me in Tx eaten in the winter doesn't seem quite right. I also (no surprise) have gained 5 pounds eating my way through cooking school, so I decided to leave out the melted butter. I didn't even miss it. Also, feel free to use frozen berries, no need to thaw them. I had raspberries and blueberries in the freezer so that is what I used. I also had some leftover toasted almonds and pecans so they went in as well. This comes together really quickly. I mixed it up, put it in the oven and then took my shower and did my morning chores. It was ready to eat when I was finished up. I had it leftover this morning. I heated it in the toaster oven, and topped it with some vanilla flavored Greek yogurt. Perfection!
On a side note, on Christmas morning we left Beau next door at Tom's brothers to play with his three dogs. They played for 4 hours. Then we took Beau and Penny for a walk. Penny is learning to come when called and not run like a maniac when loose, so she walks tied to Beau….They start out all crazy but soon learn how to run side by side and even how to navigate around poles. (They aren't on a leash, just tied to each other….Beau comes when called so Penny has no choice!) It is hilarious. They didn't do very well on Christmas, they pulled off the harness and the collar several times so we gave up….As soon as we got home, this is what Beau looked like. A big drink of water and then passed out in the kitchen! I bet there were a lot of kids that were worn out just like this!
Anyway, I hope you try the baked oatmeal. It is so flexible it is a good recipe to have in your back pocket!
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients (6 servings)
- 2 cups old fashioned rolled oats
- 1/2 cup chopped nuts (your choice)
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 salt
- 2 cups milk
- 1/3 cup maple syrup
- 1 egg, beaten
- 2 tsp vanilla extract
- 1 1/2 cups berries
Preheat oven to 375 degrees. Spray an 8 inch or 9 inch baking dish with cooking spray.
Mix the oats, 1/2 of the nuts, the cinnamon, baking powder and salt in a large bowl. Set aside.
Mix the milk, egg, syrup, and vanilla together.
Spread the berries over the bottom of the baking dish. Top with the oat mixture. Drizzle the milk mixture over the top of the oats. Sprinkle with the remaining nuts. Bake for 35 to 50 minutes, until set and browned on top.
Notes: If you use frozen berries, just add straight from the freezer but cooking time will be longer. Fresh berries will cook more quickly.
The original recipe calls for 2 bananas, sliced, arranged on the bottom of the dish before the berries are added. Feel free to use them. I think this would also be great with peaches, nectarines, or plums when they are in season.
For an almond version, substitute half of the vanilla with almond extract and use sliced almonds for your nuts.