Baked Oatmeal

As I write this the smell of the eggplant baking in my oven is a bit distracting as I am looking forward to what I will make today. I absolutely love eggplant and never make it enough. So back to breakfast… from time to time I tend to bake something healthy but I gravitate more towards waffles, pancakes, muffins, and scones 🙂 Oatmeal is great; however I feel it should be interesting and loaded with other stuff so I came across this baked oatmeal recipe, which keeps you full and is really good. I made it and the taste response was positive so I shall share it. It is a fairly quick breakfast to make, especially if you are up early like me. You probably have most or all of the ingredients in your cupboard/fridge.

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I used fresh fruit but frozen also works and no need to defrost. I used Vietnamese cinnamon. I love it for its aroma. I think you can get very creative with this recipe and omit what you don’t like and throw in what you do like. I added unsweetened coconut, lemon zest and walnuts.
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Roughly chop the nuts.. about 2/3 cup. I feel you don’t have to be that exact and it all depends on how much of something you like.
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Preheat oven to 375 degrees F and toast them nuts! 4-5 minutes will do. Meanwhile grease a 9-inch baking dish.
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Grab a bowl and throw in 2 cups of old-fashioned oats, the toasted nuts, 2 tsp of cinnamon, 1 tsp baking powder, 3/4 tsp salt and 1/4 tsp nutmeg. Whisk it and mix it.
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The eggplant smell is getting stronger! Grab another bowl and throw in 1 3/4 cups of milk, 1/3 cup maple syrup or honey (I used honey), 2 eggs, 2 tsp vanilla and 1 1/2 tbsp unsalted butter or coconut oil. I was bad and used butter 😉 Whisk away!
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Put about 1/2 cup of the berries aside and put the remaining berries in your greased pan. I used strawberries, blackberries and blueberries. 
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Cover the berries with the dry oat mixture and even it out. Ooooh the eggplant is almost done 🙂
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Pour the milk mixture on top and give the pan a good shake so that everything sorta mixes and settles down. 
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Place the rest of the berries on top and pop into the oven for about 42 to 45 minutes until golden.
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Looks pretty good, right?
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You can eat this with yogurt but I like mine just so. I will leave you now and check on my eggplant! 

Recipe slightly adapted [I added walnuts, unsweetened coconut and lemon zest] and taken from Cookie and Kate

INGREDIENTS:
  • ⅔ cup roughly chopped pecans
  • 2 cups old-fashioned oats
  • 2 teaspoons Frontier ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
  • ¼ teaspoon Frontier ground nutmeg
  • 1¾ cups milk of choice (almond milk, coconut milk or cow’s milk all work)
  • ⅓ cup maple syrup or honey
  • 2 large eggs or flax eggs
  • 3 tablespoons melted unsalted butter or coconut oil, divided
  • 2 teaspoons vanilla extract
  • 12 ounces or 1 pint fresh or frozen blueberries (or 2½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
  • 2 teaspoons raw sugar (optional)
  • Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
INSTRUCTIONS:
  1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
  2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
  3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
  4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
  5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
  6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.

 

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