Baked Oatmeal. At least I’m good at that.
I suck. Well, I suck at blogging.
I have had a cold for almost 2 weeks that has been KICKING MY ASS. I can not get over it no matter what I take or do. I actually feel sort of OK now, except for the annoying cough. I was just laying down to take a lovely nap with Elliot, which was super nice until I started coughing my brains out…so I had to run out of the room. Josh is also sick. It’s cold and windy here right now. It has been a blast.
I was going to post more pictures up of the neighborhood but I have been dying. It’s supposed to be nice tomorrow.
I wanted to share this recipe for baked oatmeal I got from Nourished Kitchen. It is REALLY good. Kind of time consuming, but easy and it makes a lot…so you will have a couple days worth of breakfasts. It says 12-16 servings but we must eat like pigs because I think 8 would be more accurate for us.
Courtesy of Nourished Kitchen
- 1 pound steel cut oats (we had a ton of thick-rolled oats, they worked fine)
- 1 cup walnuts, or other nuts
- 2 tablespoons yogurt, kefir, whey or buttermilk for soaking
- dash unrefined sea salt
- 6 pastured eggs
- 2 cups whole, fresh milk (I used coconut milk)
- up to ¼ cup maples syrup (the recipe says it’s “optional” but I would recommend it)
- ½ cup raisins or dried cranberries
- ½ cup dried unsulfured apricots, diced (I skipped these…couldn’t find them in the neighborhood! I just used 1 cup of raisins.)
- 2 tablespoons cinnamon
- ¼ cup coconut oil, plus extra for greasing baking dish
- Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
- Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of fresh yogurt, whey, kefir or buttermilk.
- Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
- 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.
- Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
- Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
- Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
- Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
- Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
- Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five 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.
- If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.
It seems like a lot of work, but it’s soooo good…and we probably have breakfast ready until Saturday, which is a bonus! I really want to attempt a completely egg and dairy free version of this recipe. For now, I think I might attempt another nap.