Make dinner tonight, inspired!

Wondering what to make for dinner tonight? This is your place for quick and healthy meal inspirations. Here you'll find recipes for seasonally focused dinners, desserts, breakfasts, and everything in between.

My cooking focuses on the freshest ingredients prepared in a simple and careful way, to highlight their uniqueness. My own diet is primarily vegetarian, but does include sustainable fish and seafood, and is gluten free.

Thank you for reading. I look forward to sharing some of my favorite recipes with you!

27 February 2011

Baked Oatmeal

Today was the second time I made this scrumptious baked oatmeal recipe. I must admit that I'm not a big fan of oatmeal in general. I find it a bit mushy; just not really my thing. Anyways, this recipe appealed to me since it was baked and packed with lots of crunchy nuts and seeds. I imagined it tasting more like a hearty breakfast crumble, which indeed it did, only much less sweet.

The first time I made the recipe pretty much exact and it was quite good but this time I changed it up a bit and I think it's about perfect now. This is such a simple and warming weekend breakfast that can be quickly reheated all week long for a healthy meal before work or school. That's just what I intend to do this week. I hope you will too.


Baked Oatmeal:
Yields 1, 2 qt gratin dish (about 10-12 servings)

2 cups rolled oats ( I use certified gluten free oats)
1/4 cup toasted walnuts, coarsely chopped
1/4 cup toasted hazelnuts, coarsely chopped
1/4 cup toasted cashews, coarsely chopped
1/4 cup toasted sunflower seeds
1/4 cup dried cranberries
1/2 tsp salt
1/2 tsp cinnamon
1 tsp quatre epices (or the equivalent measure of white pepper, nutmeg, ginger, and cloves)
1 tsp vanilla extract
1 egg, lightly beaten
1/4 cup maple syrup
1 cup light coconut milk
1 cup low-fat milk (or almond milk)
2 ripe pears, cored and chopped into 1" pieces
1/4 cup fresh cranberries (if frozen, do not defrost)

1) Preheat the oven to 375 degrees. In a large bowl, combine the oats, chopped nuts, sunflower seeds, cranberries, salt, and spices. Stir to combine.

2) In another small bowl, whisk the egg, maple syrup, coconut milk & milk to combine. Add the wet mixture to the dry ingredients and stir until all is well incorporated.

3) Spread the chopped pears and fresh cranberries in the bottom of a 2 quart baking dish. Pour the oat mixture over top and gently level with a spatula. Bake, uncovered, for 30-35 minutes or until the center is set and the edges are golden brown. Serve warm.

No comments:

Post a Comment