Saturday, March 26, 2011

A Healthy Breakfast to Make in Advance!



I love to have a bowl of piping-hot oatmeal on weekend mornings. While many simply cook their rolled oats in water, with a pinch of salt, it’s a little too restrained for my taste. But, don’t get me wrong -- I want to keep my oatmeal healthy. I’ll add a tablespoon of coconut oil, for both a creamy mouth-feel and also the metabolism boosting qualities, along with some flavoring (like vanilla or almond extracts, depending on my taste), fresh berries or a banana, toasted nuts, and a garnish of shredded coconut. It’s a delicious breakfast that is so much better than plain-Jane oatmeal.

 

During the busy work week, however, I don’t have time to make (and enjoy) this weekend favorite. So, I’ve come up with this easy and healthy baked oatmeal recipe. I’ve subbed steel-cut oats for the classic rolled oats for added fiber and a nutty bite. The addition of frozen fruit adds a sweet touch that is right for breakfast (I’m toying with the idea of making this a savory oatmeal, with the addition of pesto and sundried tomatoes). Cooled and cut into bars, it’s a healthy breakfast that I can eat on the go without feeling guilty.



Baked Steel-Cut Oatmeal with Cherries
As published on The Daily Meal

8 1/4 ounces steel-cut oats
1/4 cup coconut oil
1/2 cup water
1/2 cup milk
2 eggs
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon vanilla
1 tablespoon maple syrup, plus more for garnish
1/2 teaspoon salt
10 ounces frozen cherries (you can also use another fruit or berry, like raspberry or blueberry)
Toasted walnuts, for garnish

Preheat the oven to 350 degrees.

In a saucepan, add the oats and cover with water by 1/2 inch. Bring to a boil then reduce to a simmer (alternatively, you can soak your oats overnight covered by an equal amount of water.

Meanwhile, combine coconut oil, eggs, water, and milk in a large bowl and whisk well. Add spices, vanilla, syrup, and salt. Add the oats and stir well to combine.

Lightly grease a 1 1/2-2 quart glass baking pan with 1 1/2-inch sides. Add the cherries and then the oatmeal. Place in the oven and bake for 40 minutes, or until top is nearly set and lightly golden. Remove from the oven and cool until warm. Cut and serve. Alternatively, let the oatmeal cool completely then cut into single servings. Wrap in plastic wrap or layered in a glass storage container and freeze for breakfasts later in the week!

To serve heat until warmed through. Top with toasted walnuts and maple syrup.

2 comments:

Rachel said...

Love this! Just made something similar from Heidi Swanson's new cookbook, what a simple, breakfast-changing idea.

earthlyepicurean said...

It's SO easy to make and good for you! I'll often make a batch on Sunday for breakfasts during the week. Freezes well when cut in squares, and is easy to re-heat. So funny you made it this weekend!