Sunday, January 23, 2011

Breakfast Or Dessert??

This is the picture that accompanied the recipe for Baked Oatmeal from nourished kitchen.  I opted for their picture as mine did not look as appetizing!  I can't imagine why as I followed the recipe to a tee.   Mine looks MUCH DIFFERENT but it tastes WONDERFUL!

Yesterday I planned on making Baked Oatmeal for breakfast.  The recipe called for soaking steel cut oatmeal, walnuts and a bit of yogurt overnight.  My girls and I prepared the mix then set it aside.  It was my goal to get up a bit early and have it ready for breakfast.  Ha ha.  I did get up a bit early but it was only to become a cradle for a little boy with pneumonia.  As soon as the others stirred it was my turn to go back to bed.  At least for an hour.  So the Baked Oatmeal became a snack dessert.  In fact, the 2 little ladies of the house think it is a dessert, a cake.  They ate all of their dinner in hopes of a little bit more.

I would definitely make this again.  I didn't have cream to warm and pour over the "cake" but I would make sure I had it next time.  We drizzled honey over the "cake' and it was a big hit.  

I am a huge fan of nourished kitchen.  If you get a chance, check out the recipe section.  So far I have made 3 wonderful recipes.  

Ingredients for Baked Oatmeal
1 pound steel cut oats
1  cup walnuts, or other nuts (see sources)
2 tablespoons yogurt, kefir, whey or buttermilk (see sources), for soaking
dash unrefined sea salt
6 pastured eggs
2 cups whole, fresh milk (see sources)
up to ¼ cup maples syrup (optional)
½ cup raisins or dried cranberries
½ cup dried unsulfured apricots, diced
2 tablespoons cinnamon
¼ cup coconut oil, plus extra for greasing baking dish

Method for Preparing Baked Oatmeal
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.

YIELD: 12 to 16 servings
TIME: 10 minutes (preparation), 8 to 12 hours (soaking), 40 to 45 minutes (baking)

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