Nothing is more warming and comforting and filling on a cold winter morning (minus zero this a.m.!) than a bowl of oatmeal topped with milk and a sprinkling of brown sugar -- or maybe a drizzle of maple syrup or molasses.
Except for a bowl of baked oatmeal.
Yes, oatmeal cooked in the oven in a pan, cut into squares, served warm in a bowl and topped with a little milk. No need for sugar: A little bit is mixed into the oatmeal and sprinkled on top before baking to form a nice crust. The recipe comes from the December 2007 issue of Gourmet magazine, and has been altered slightly. If I ran a bed-and-breakfast inn, this would be one of my signature winter dishes. The dry ingredients can be readied the night before and mixed quickly with the wet ingredients (milk, yogurt, applesauce, eggs and oil) in the morning.
This is a breakfast that's a bit more elegant than your ordinary oatmeal, but just as delicious -- and nutritious. Studies show that a diet that includes oatmeal may help lower cholesterol and reduce the risk of heart disease and diabetes. But wait, there's more good news. The fiber in oatmeal makes you feel full longer, a plus for those trying to lose weight.
Baked oatmeal is at its best warm from the oven, but leftovers can be refrigerated, then reheated in a warm oven (300 degrees) on subsequent mornings.
You will need:
3 cups rolled oats
1/4 cup Demerara cane sugar (see note)
2 teaspoons cinnamon (divided)
1 cup raisins, dried cranberries or a combination of dried fruits
6 tablespoons chopped pecans or walnuts, toasted (optional)
2 teaspoons baking powder
1/2 teaspoon salt
The night before your breakfast of baked oatmeal, combine oats, sugar, 1 1/2 teaspoons cinnamon, dried fruit(s), baking powder and salt in a large bowl. See wet ingredients, below.
In the morning: Heat oven to 350 degrees and lightly oil an 8-inch baking pan.
Whisk together 1/2 cup applesauce, 1/2 cup lowfat yogurt (plain, vanilla, banana), 1/2 cup milk, 2 large eggs, 1/4 cup canola oil and 2 teaspoons vanilla extract.
Add to dry ingredients, blending well.
Spread mixture in prepared pan. Sprinkle top with 2 tablespoons Demerara cane sugar mixed with 1/2 teaspoon cinnamon and a little freshly grated nutmeg.
Bake for 30 to 40 minutes, or until a cake tester comes out clean. Serve warm with a little warm milk, if desired. Go forth, fueled for the day.
Note: Demerara sugar is coarse, unrefined sugar with large, brown crystals.
Hi, Lucy -- It tasted sooo good this a.m. We're already looking forward to breakfast tomorrow! Thanks for visiting.
--Margaret
Posted by: Margaret @ Eat First | 01/22/2012 at 06:24 PM
How lovely. I bet my son would love this.
Posted by: Lucy | 01/21/2012 at 02:12 PM
Thanks for visiting, Groundhog Judy! Even though it's April, it's gray and dreary here, so maybe I'll make some more baked oatmeal!
Posted by: Margaret @ Eat First | 04/13/2011 at 02:48 PM
I am an oatmeal fan and eat it at least 3 times a week with berries or nuts. This is a keeper recipe and goes in my favorites box. Thanks.
Posted by: groundhog.judy | 04/06/2011 at 06:06 PM
Baked oatmeal is great whenever it's offered/available. It does us for 3 or 4 days as long as I don't do too many doubles.
I love oatmeal anyway!
Posted by: robert poormon | 02/01/2010 at 06:59 PM
Oh My Goodness I want some. This is a keeper.
Posted by: Nancy Fasoldt | 01/16/2010 at 02:37 AM