Monday, March 7, 2011
First I was on a cookie streak and now I’m on a breakfast streak. I love oatmeal and always have. I’m not talking the instant kind, but the quick oats that take about 5 - 10 minutes to cook and with a little pinch of salt, some cinnamon, brown sugar and whatever else is inspiring me that day; dried fruit, bananas, nuts, agave syrup… I’m set for an easy, hot breakfast.
My mom sent me this recipe for baked oatmeal and warned me it makes a ton, so I cut the original recipe in half. It sounded fascinating to me; kind of a mix of a custard and oatmeal. It’s supposed to soak for 30 minutes before you bake it, so I baked some in individual dishes after 30 minutes and refrigerated the rest overnight and baked them the next morning (pictured). Both ways worked well. It’s loaded and tasty. You won’t leave the breakfast table hungry! And I had enough leftovers that I intend to continue eating it this week for a quick breakfast before I head off to work.
When I was mixing it up, it smelled like oatmeal cookie dough. So good!
Recipe courtesy of Monica’s Waterfront Bakery
2 cups rolled oats
1 ½ tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/3 cup chopped nuts (I used a mix of almonds, sesame honey cashews and walnuts)
1/3 cup dried fruit (I used a mix of figs, apricots, tart cherries, mango, cranberries and blueberries)
1 chopped apple
1 ½ cups milk
2 large eggs
¼ cup melted butter, cooled slightly
½ cup firmly packed brown sugar
2 ½ Tbsp. maple syrup
1 tsp. vanilla
Spray, oil or butter an 8 inch baking dish (I used individual serving dishes).
Stir all the ingredients together in order (I used my kitchen aid mixer). Pour into baking dish(es) and let soak for 30 minutes or put in the refrigerator to soak overnight.
Bake at 350 until the liquid is absorbed about 45 minutes to 1 hour for a full baking dish or about 30 minutes for individual servings.
Options: reduce butter to 1/8 cup and add ¼ cup peanut butter. Add bananas instead of apples.