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Baked Oatmeal

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BakedOatmealR

I just realized this is my third ‘breakfast’ post in a row.  Seems I am on a breakfast kick lately.  I think there is something so comforting about having a hearty and warming breakfast on a cold, winter day.  Especially if it is snowing outside!

This baked oatmeal has become my absolute favorite way to prepare and eat oatmeal.  It is so easy to put together (no standing over a stove stirring!) and it tastes absolutely delicious.  I love how creamy it is and how the bananas sort of melt into the oats and give such a wonderful sweetness.  A natural sweetness. Aside from some maple syrup, there is no sugar added to this dish.  It is healthy and filling.

This recipe is husband and toddler approved!  My two year old always wants to eat this right out of my bowl.  After I realized how much she likes it, I now leave out the chopped walnuts, either omitting them completely (it still tastes great!) or toasting them separately and just sprinkling some over my own serving. (She is  not eating nuts yet). Sometimes instead of adding walnuts I will sprinkle wheat germ over the top of the dish before I bake it, as I did in this photo above.  Also, once each serving is put in the bowl I like to drizzle some extra maple syrup on top for a little indulgence.

The dish I use to bake this in (above) is small, about 7 inches square.  It is the perfect size for two people. I have doubled this recipe and used a larger baking dish so we could try having some leftovers and of course doubling the recipe just doubles the goodness.  However, I prefer this freshly baked.  The leftovers are fine (just add some water or milk and heat in the microwave) but not quite as amazing as eaten hot out of the oven.

To all you New Yorkers out there – I hear we are supposed to get a good amount of snow tomorrow. So, bake yourself some oatmeal and enjoy the beauty of the snow!

Here’s what you will need to serve 2 people…

Recipe

1 cup oats  (I use Scottish Style Porridge Oats)

1 cup blueberries

1 large banana, sliced thin

1 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

1 tbsp pure maple syrup

1/3 cup of milk

handful of walnuts, chopped

wheat germ (optional)

flaxseed (optional)

maple syrup (for serving, optional)

Method

Preheat the oven to 375 degrees.

Place the oats in a medium bowl and add very hot water, just enough to cover the oats.  Allow to sit for 5-10 minutes.  The oats will absorb most of the water.

To the bowl of oats add the cinnamon, nutmeg, salt, milk, maple syrup, bananas and blueberries (flaxseed if you are adding it).  I like to hold back a few blueberries and banana slices and place on top.  Sprinkle the walnuts over the top.

Lightly butter the bottom of a small baking dish (about 7 inches square) and put the oat mixture into the baking dish, smoothing the top and distributing the ingredients evenly.  Add the remaining blueberries and bananas on top.

Bake for approximately 20-25 minutes until the edges are bubbling.

Recipe adapted from various sources.

Baked Oatmeal
 
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Ingredients
  • 1 cup oats (I use Scottish Style Porridge Oats)
  • 1 cup blueberries
  • 1 large banana, sliced thin
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • pinch of salt
  • 1 tbsp pure maple syrup
  • ⅓ cup of milk
  • handful of walnuts, chopped
  • wheat germ (optional)
  • flaxseed (optional)
  • maple syrup (for serving, optional)
Method
  1. Preheat the oven to 375 degrees.
  2. Place the oats in a medium bowl and add very hot water, just enough to cover the oats. Allow to sit for 5-10 minutes. The oats will absorb most of the water.
  3. To the bowl of oats add the cinnamon, nutmeg, salt, milk, maple syrup, bananas and blueberries (flaxseed if you are adding it). I like to hold back a few blueberries and banana slices and place on top. Sprinkle the walnuts over the top.
  4. Lightly butter the bottom of a small baking dish (about 7 inches square) and put the oat mixture into the baking dish, smoothing the top and distributing the ingredients evenly. Add the remaining blueberries and bananas on top.
  5. Bake for approximately 20-25 minutes until the edges are bubbling.

Orange Cranberry Muffins

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OrangeCranberryMuffinFinalR

There is something so heartwarming about baking your own muffins in the morning.  I just love how the whole house smells while these babies are cooking in the oven.

These particular muffins are very easy to make.  They do not require any special equipment, nothing that needs to be plugged into an outlet.  You only need some bowls, a whisk and a spoon.  Can’t get much easier than that!

The orange definitely gives a nice zing to these muffins and I am glad I tried them.  Now, if you are one of those people that love a very spongy muffin, this one might not be for you.  It’s a touch on the more crumbly side, just a touch.  Personally, I don’t mind that.   I also love a muffin to have a slightly crunchy top.  I find the crunch of the top combined with the softer interior is a lovely combination.

I believe it is the healthy wheat germ that makes these muffins crumbly.  When you hear all the impressive health benefits of wheat germ you will feel happy these muffins include some.  Wheat germ is not a ‘germ’ (ha!) it is the kernel of wheat and is a rich source of protien, fiber, unsaturated fat, folic acid and most especially vitamin E.  Wheat germ also contains vitamin B complex which helps in coping with stress.  And we can ALL use some help with that these days!

I make a cranberry butter to slather over these slightly crumbly muffins.  It really takes them over the top.  And the cranberry butter couldn’t be easier to make.  I’ve detailed how to make it at the end of this post.

Here’s the recipe for 12 muffins, adapted from Cooking Light…

Recipe

1 1/2 cups flour (I used 1 cup white flour, 1/2 cup whole wheat flour)

1/2 cup wheat germ

1/2 cup dried cranberries

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground nutmeg

3/4 cup packed brown sugar

1/4 cup canola oil

1 tsp grated orange zest

1/2 cup fresh orange juice

2 large eggs

Method

Preheat oven to 375 degrees.

Combine flour and next 7 ingredients (through nutmeg) in a large bowl, stir with a whisk.  Make a well in the center of the mixture.

Combine brown sugar, oil, zest, juice and eggs, stir with a whisk.  Pour egg mixture into the well in the dry mixture, stirring until just combined.  Spoon batter into muffin cups.

Cranberry Butter:

Combine 1/2 stick of room temperature butter with roughly 4 tablespoons of cranberry preserves.  Mix until well combined.  If you prefer the cranberry butter to have a more cranberry flavor, then feel free to add more preserves.  Alternatively, use less if you choose.  Enjoy!

 

Orange Cranberry Muffins
 
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Ingredients
  • 1½ cups flour (I used 1 cup white flour, ½ cup whole wheat flour)
  • ½ cup wheat germ
  • ½ cup dried cranberries
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ⅛ tsp ground nutmeg
  • ¾ cup packed brown sugar
  • ¼ cup canola oil
  • 1 tsp grated orange zest
  • ½ cup fresh orange juice
  • 2 large eggs
Method
  1. Preheat oven to 375 degrees.
  2. Combine flour and next 7 ingredients (through nutmeg) in a large bowl, stir with a whisk.  Make a well in the center of the mixture.
  3. Combine brown sugar, oil, zest, juice and eggs, stir with a whisk.  Pour egg mixture into the well in the dry mixture, stirring until just combined.  Spoon batter into muffin cups.
  4. Cranberry Butter:
  5. Combine ½ stick of room temperature butter with roughly 4 tablespoons of cranberry preserves.  Mix until well combined.  If you prefer the cranberry butter to have a more cranberry flavor, then feel free to add more preserves.  Alternatively, use less if you choose.