Wednesday, February 17, 2016

Baked Oatmeal

 

This is from Epicurious and technically is billed as being a "no-recipe needed" dish.  I still like to have measurements when I am baking so was glad to find that dry-to-wet ingredient proportions were included in their "recipe".  The idea of baked oatmeal sounds so inviting, doesn't it?  This recipe is more than perfect because it can be reheated and tastes just as great as when it first came out of the oven.  Baked oatmeal is a quick, delicious, and healthy way to start the day! Make this in advance and then scoop out a slice in the morning and reheat in the microwave (or in the oven) for breakfast.  You can serve alone or with additional milk and any other toppings that you prefer.  I recommend serving with a little sliced banana and milk on top.  The combination of textures and flavors from the chewy oatmeal & baked berries and the sliced banana & cold milk is scrumptions.

Baked Oatmeal
adapted from Epicurious

12-16 ounces fresh berries other fresh fruit (chopped apples or peaches would be very good)
2 cups old-fashioned or hearty rolled oats (not instant)
½ to 1 teaspoon cinnamon
½ teaspoon kosher salt
1 ½ cups milk
¼ cup maple syrup
2 to 3 Tablespoons brown sugar
4 tablespoons melted butter, cooled slightly (or use ¼ cup olive oil)
1 egg (beaten)

Preheat oven to 350 degrees.  Butter an 8-inch or similar size baking dish with butter.
Mix oats with salt and cinnamon in small bowl and set aside.  In large mixing cup or a bowl, stir together the milk, maple syrup, beaten egg, and melted butter.

Put berries in pan and distribute evenly so they cover the bottom of pan.  Sprinkle the brown sugar over the berries.  Pour oat mixture over berries – evenly distribute.  Pour milk mixture over evenly and do not mix.  Bake for 30-35 minutes until top is golden.  








I didn't let my melted butter cool enough and it coagulated when it got mixed in with the cold milk --no problem, still turned out great!









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