Monday, July 16, 2012

Baked oatmeal



As you can see, my frequency of posting is a variable with no control. As usual, that doesn't mean I'm not baking as much as I possibly can. I recently moved in with my boyfriend, with whom I share the passion for food and cooking. Over the past few months, he's turned me into a spicy food lover and I've convinced him that there's many pastries worth making at home. He's the cooking master, I'm the baking master. Really, we're not masters at all, but we like to pretend. One of our favorite things is homemade weekend breakfast/brunch. We try not to repeat recipes, but ever since we tried this baked oatmeal, we've been making it over and over. With tons of summer fruit available, it's a quick, healthy way of eating a hearty breakfast.

One of the times we made this, I took pictures of the process. So you're about to see the boy at work. Or at least his hands.

Baked oatmeal

2 bananas sliced + 1 1/2 cup of blueberries (or any combination of fruit you can think of that will roast well)
1/4 cup brown sugar
1 cup rolled oats (not quick cooking)
1/2 teaspoon baking powder
1 teaspoon of cinnamon
1 egg
1 cup unsweetened rice milk (or some other milk you like best)
1 teaspoon vanilla extract

Step 1: Spread about 3/4 of your fruits (for us, all the bananas and 1 cup of blueberries) on the bottom of an 8x8 inch roasting pan coated with some butter or non-stick spray. Roast your fruits at 375 F for 15-20 minutes. This batch is blueberries + bananas, we've also done just bananas and we tried peaches as well. I bet you could try with apricots, nectarines or strawberries.


Step 2: Combine oats, sugar, baking powder, salt and nuts and spread on top of the still hot roasted fruit.


Step 3: In a bowl, mix the egg, vanilla extract and milk and pour it over the fruit and oats.


Step 4: Add the remainder of the fruit on top and bake at 375 for 30 minutes or until the oatmeal is set.

This keeps well for about a week in the fridge, although I doubt it'll last that long.