This baked oatmeal is my new favorite breakfast. And since this recipe makes a large number of servings, after putting in the work on day one, the rest of the week all you need to do is reheat it and breakfast is ready to go.
Last summer we picked a huge box of blueberries from Blue Vista Farm in Bayfield, Wisconsin and the majority of the berries found their way into the freezer. For this recipe, I used thawed blueberries, but you could also use fresh or still-frozen berries.
I find that a good breakfast can really set the tone for the day -- and the heartier, the better. There's nothing worse than eating breakfast and then feeling hungry less than an hour later (I'm looking at you, bowl of cereal.)
And with wholesome ingredients like oatmeal and blueberries, this breakfast also gets top grades for healthiness. But most importantly, it's quite delicious, too.
Baked Oatmeal with Blueberries and Pecans (printer-friendly version)
makes 6-8 servings
2 cups rolled oats
1/2 cup pecan halves, chopped
1/4 cup coconut chips
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups blueberries (fresh or frozen)
1/3 cup unsweetened coconut milk ("lite" or regular)
1 1/3 cups 1% percent milk
1/3 cup maple syrup
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted and cooled
dash of ground nutmeg
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the oats, chopped pecans, coconut chips, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the blueberries evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, 1% milk, maple syrup, egg, and vanilla. Stir in 2 tablespoons of the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Let cool slightly then drizzle with the remaining 1 tablespoon of melted butter. Serve immediately.
(adapted from this Orangette recipe, which was adapted from a recipe in the cookbook Super Natural Every Day by Heidi Swanson)
makes 6-8 servings
2 cups rolled oats
1/2 cup pecan halves, chopped
1/4 cup coconut chips
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups blueberries (fresh or frozen)
1/3 cup unsweetened coconut milk ("lite" or regular)
1 1/3 cups 1% percent milk
1/3 cup maple syrup
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted and cooled
dash of ground nutmeg
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the oats, chopped pecans, coconut chips, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the blueberries evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, 1% milk, maple syrup, egg, and vanilla. Stir in 2 tablespoons of the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Let cool slightly then drizzle with the remaining 1 tablespoon of melted butter. Serve immediately.
(adapted from this Orangette recipe, which was adapted from a recipe in the cookbook Super Natural Every Day by Heidi Swanson)
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