Monday, April 18, 2011
I'm not a morning person. I do, however, like having some time to myself before starting the day, so I get things going in the kitchen before waking the boys. When I make baked oatmeal for our breakfast, all the work is done up front, leaving me free to plant myself at the bedside of the boy who insists he'll get up, 'as soon as I get out,' but never does. Baked oatmeal is full of fiber, protein and fruit, and with our bellies full of it, I don't worry the boys will be hungry by the time they get to school.
by Heidi Swanson, slightly adapted from Super Natural Every Day
2 cups/7 oz/ 200 g rolled oats
1/2 cup / 2 oz / 60g chopped walnut pieces
1/3 cup / 2 oz / 60g maple syrup, plus more for serving
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
scant 1/2 teaspoon fine-grain sea salt
2 cups milk
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
2 ripe bananas, cut into 1/2 inch pieces
1 1/2 cups huckleberries, blueberries, or mixed berries, fresh or frozen, or the same quantity of thinly sliced, bite sized pieces of peach or pear
Preheat the oven to 375F, with a rack in the top third of the oven. Generously butter the inside of an 8 inch square baking dish.
Mix together the oats, baking powder, cinnamon, salt, and half of the walnuts.
In another bowl, whisk together the syrup, milk, beaten egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared dish. Sprinkle two-thirds of the fruit over the bananas. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish 'a couple thwacks on the countertop' to ensure the milk moves through the oats. Scatter the remaining fruit and walnuts across the top.
Bake for 35-40 minutes, until the top is golden and the oat mixture has set. Remove from the oven and let it cool for a few minutes. Drizzle the remaining butter on top and serve.
Yield: 6 generous portions