Skip to main content

Baked Oatmeal



This baked oatmeal is perfect for breakfast; I mix all the ingredients together and pop it in the oven. I have time to do my morning exercise while it bakes and my chores while it cools. The end result is like a healthy bread pudding; creamy, soft and chewy with the crunch of the nuts and seeds for contrast. 

If I happen to have fresh berries on hand, I toss them in. In this version, I used apple butter that I had on hand. This recipe is endlessly changeable so view it more as a blueprint for possibilities- raspberry and almond, blueberry and walnut, strawberry and pecan…. 

Store the leftovers in the fridge; it heats up beautifully in the microwave or toaster oven and then you have a delicious breakfast all week long. Enjoy!



Ingredients:
1 3/4 cup milk
2 eggs, beaten
1/2 cup maple syrup
1/4 cup butter, melted and cooled
1/4 apple butter
3 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
pinch salt
1/4 cup chopped pecans
1/4 cup pumpkin seeds

Method:
Butter a 12 inch cast iron skillet and preheat the oven to 350 degrees F. 


In a large bowl, combine all the ingredients except for the nuts and seeds. Pour the mixture into the prepared skillet and sprinkle over the nuts and seeds. Bake for 30 minutes. Let cool for at least 5 minutes before slicing and serving. Enjoy!


Comments

Post a Comment

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr
Post a Comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al
1 comment
Read more