Have you ever baked oatmeal? I thought it the perfect experiment to use some of our blueberries we’ve frozen this summer. It is a wonderful breakfast if you can start it and have baking in the oven a little bit earlier in the morning. Everyone, including the non-oatmeal-eater, Bobby, enjoy it.
It is creamier and more indulgent than our regular oatmeal mornings. I adapted the King Arthur’s Whole Grain Baking recipe.
1 cup steel-cut oats ( I just used old fashioned oats instead)
4 tablespoons unsalted butter
4 cups water
3 cups old-fashioned rolled oats
3/4 cup loosely packed brown sugar (I used less)
2 cups blueberries (I omitted the ginger in the recipe)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
Preheat the oven to 350F. Butter a 9-inch square baking dish (I used one of my larger corningware dishes).
Place the steel-cut oats (skip this step if using old fashioned oats) and the butter in a large bowl. Bring the water to a boil, and pour over the oats. Cover and let stand for 20 minutes.
After 20 minutes, stir in the rolled grains, brown sugar, fruit, salt and spices. In a separate bowl, whisk together the eggs, milk, and vanilla. Stir into the oat mixture. Transfer to the prepared baking dish.
Bake, until the center is set, 35 to 40 minutes. Remove from the oven, and serve warm with milk or cream for breakfast, or warm with whipped cream, ice cream, or frozen yogurt for dessert.
Yields 16 servings.
I’m happy that my little video tutorial is ready to share tomorrow on printmaking! I can’t wait to share what we’ve been working in. Happy Monday!
the sleepy time gal