Breakfast Tuesday: Baked Oatmeal

August 16, 2011

I’m a regular customer of a certain bookstore in my area; it’s close to my work, close to my friends, and full of books – what more could a girl want (except maybe a book vending machine, but that’s another rant for another time)? It follows that one of my favorite lazy afternoon activities is going to said bookstore and browsing, page after page, cover after cover, until feeling all browsed out.

For the past few months, ever since this cookbook came out, I’ve been flipping through it every time I go to the bookstore. I love everything about it, the photography, the writing, the recipes, and, I’ll repeat for emphasis, the recipes. And, shortly before the book came out, I saw a lot of the same dish from the cookbook in the interwebs. Everyone was making baked oatmeal and raving wildly about it. Every time I saw it on a blog I had to stop myself from drooling and do everything in my power to wriggle free from the cinnamon spiked, warm, berry-filled baked deliciousness that would take hold of my brain. Every time I flipped through the cookbook, on one of my lazy afternoons, I always thought to myself, “why the heck haven’t I made this yet?”

So why the heck haven’t I made this yet, eh? It’s always something, you know. There’s some other breakfast treat that catches my eye right before I make my Breakfast Tuesday decision and it steals the spotlight. Not today, friends. The spotlight is shining directly on baked oatmeal. I’m letting it fully take hold of my brain and taste buds and I finally understand the perseveration and power of this particular breakfast recipe. It’s easy, you have most of the ingredients on hand, and it makes you feel all warm and fuzzy inside, like a breakfast blankie on a cold day (it may be August, but in Boston it has been cold and gray this entire week, so a breakfast blankie was definitely in order).

 

Baked Oatmeal

(Recipe adapted from Lottie and Doof, from 101 Cookbooks)

Serves 6 to 8, or more if part of a brunch spread

Note: I did not change the recipe but substituted some ingredients for ones that I had on hand. The original recipe calls for more butter in order to pour it on top when finished, but I left out that step. Below is the recipe exactly as I made it and I strongly suggest you click the link above for the original recipe so you can customize it accordingly!

Ingredients:

2 cups rolled, or traditional, oats (not quick cooking)

½ cup walnut pieces, chopped and toasted, separated into two ¼ cup portions

1/3 cup granulated sugar

1 teaspoons baking powder

1 ½ teaspoons ground cinnamon

pinch of salt

2 cups almond milk

1 egg

1 ½ tablespoons unsalted butter, melted and slightly cooled

2 teaspoons vanilla extract

1 peach, medium ripe, sliced on the thin side

1 ½ cups cherries, pitted and quartered

Method:

1. Preheat oven to 375 degrees F and generously butter bottom and sides of an 8 inch baking pan.

2. In a medium bowl, stir together oats, sugar, ¼ cup walnuts, baking powder, and salt.

3. In another medium bowl or large liquid measuring cup, combine milk, egg, melted butter, and vanilla extract, and whisk until smooth.

4. Arrange peach slices in a single layer on bottom of baking pan. Sprinkle 2/3 of the cherries evenly over peaches. Cover fruit evenly with oat mixture. Pour liquid ingredients evenly over oats. Drop baking pan on counter a few times to make sure liquid permeates oatmeal layer. Sprinkle rest of cherries and rest of walnuts over top.

5. Bake oatmeal in preheated oven for 35 to 40 minutes, until top is golden and oatmeal has set. (I put the baking pan on a baking sheet to catch any drips because my pan was full to brim with oatmeal goodness.)

6. Let oatmeal cool for 5 to 10 minutes once out of oven. Serve warm with extra butter, syrup, or cream!

I’ve had good luck with storing oatmeal in the fridge and reheating as needed.

 

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