Baked Oatmeal
The original recipe can be found at the Nourished Kitchen website. Our friend Tara made a dish much like this that looked delicious (photo posted on her Facebook page).
(A much simplified recipe is at AllRecipes.com...)
NOTES:
1. 12 to 16 Servings
2. Plan to soak the oatmeal overnight.
3. Substitute blueberries for raisins or other dried fruit (cranberries, cherries, eg)
4. Toast any nuts (almonds, pecans) ahead of time for added flavor. (Tips on toasting nuts are elsewhere in Yummyliciousness.)
5. From the original recipe: "Some families might find they prefer baked oatmeal without the addition maple syrup; yet others, who are just beginning their transition into real food may prefer to sweeten the dish with up to one-quarter cup maple syrup."
INGREDIENTS (for a half recipe, amounts are in parentheses)1 lb steel cut oats (1/2 lb)
1 cup toasted walnuts, or other nuts (1/2 cup)
2 Tbl buttermilk, yogurt, kefir, or whey (for soaking) (1 Tbl)
dash unrefined sea salt
PREPARATION
1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
2. Add enough water to completely submerge your oats and nuts. Add a dash of salt and the buttermilk, yogurt, whey, or kefir.
3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours. (NOTE: Maybe the oven with the light on?)
4. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
5. Preheat the oven to 375 and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
6. Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
7. Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
8. Gently fold dried fruit, cinnamon and [coconut] oil into the porridge-like mixture.
9. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
10. Bake in an oven preheated to 375 degrees for 40-45 minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid, and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
11. If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.
2 Tbl buttermilk, yogurt, kefir, or whey (for soaking) (1 Tbl)
dash unrefined sea salt
6 pastured eggs (3)
2 cups whole milk (1 cup)
2 cups whole milk (1 cup)
up to 1/4 cup maple syrup (optional) (up to 1/8 cup)
up to 1 cup blueberries or other dried fruit (1/2 cup)
up to 1 cup blueberries or other dried fruit (1/2 cup)
2 Tbl cinnamon (1 Tbl)
1/4 cup [coconut] oil (plus extra for greasing baking dish) (1/8 cup)
PREPARATION
1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
2. Add enough water to completely submerge your oats and nuts. Add a dash of salt and the buttermilk, yogurt, whey, or kefir.
3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours. (NOTE: Maybe the oven with the light on?)
4. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
5. Preheat the oven to 375 and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
6. Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
7. Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
8. Gently fold dried fruit, cinnamon and [coconut] oil into the porridge-like mixture.
9. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
10. Bake in an oven preheated to 375 degrees for 40-45 minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid, and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
11. If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.
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