Wednesday, June 26, 2013

Baked Oatmeal with Berries

Baked Oatmeal with Berries image by me
I love breakfast and I'm always looking for a new way to use oats.  I found this baked oatmeal recipe on Molly's blog, Orangette.  Molly adapted the recipe from Super Natural Every Day: Well-Loved Recipes From My Natural Foods Kitchen  by Heidi Swanson.  

I eat oats about 4 times a week and I am now obsessed with this addition to the repertoire.  This oatmeal recipe includes milk and an egg along with baking powder but no flour or other grain.  The result is a puffy, custard type of dish.  It is sweetened with maple syrup but not too sweet.  There are nuts and berries and you can certainly choose which of those additions you'd like to use.  I used a combination of blueberries and raspberries along with walnuts.  Pecans would be wonderful and I think adding some coconut would make this heaven.  Blackberries?  Why not.  So you do have to plan ahead a bit as this takes about 35 minutes to bake.  Pop it in the oven, take your shower and get dressed and then sit down to this warm, baked, deliciousness.  If you want a really decadent breakfast, top with a bit of cream.  Did I tell you that leftovers are just fine the next day after a trip to the microwave?

Preheat oven to 375 degrees F
2 cups old fashioned, rolled oats
1/2 cup walnut halves (or nuts of your choice, toasted or not)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon fine sea salt
3/4 - 1 1/2 cups blueberries (or combo of berries)
2 cups milk (whole is best, I used 2%)
1/3 cup maple syrup
1 large egg
3 tablespoons melted unsalted butter
2 teaspoons vanilla extract

In an 8-inch square baking dish, mix together the oats, the nuts, baking powder, cinnamon, and salt. (This part can be done the night before, if you like, to make things easier in the morning.) Scatter the berries evenly over the oat mixture. 

In another bowl, whisk together the milk, maple syrup, egg, about half of the butter, and vanilla. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the countertop to make sure the liquid moves down through the oats. 

Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes. If the remaining butter has solidified, rewarm it slightly; then drizzle it over the top of the oatmeal. Serve.

Yield: about 6 servings

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