Wednesday, May 11, 2011

Baked Oatmeal

I recently began to wonder about cooking oatmeal in the oven. After all, I had found that oven-cooked brown rice was simplicity itself, and most things seem to benefit from some time in the oven. After some research, I discovered references to Amish recipes for baked oatmeal. After reading a few versions, I figured out this version. This is a cross between granola and oatmeal cookies. I would like to take this opportunity to add a word of caution. This is a high fiber recipe, so I suggest a single serving to start (and perhaps leave the chia seeds out the first time you try this). After all, fiber is good, but it certainly has the power to move you, if you know what I mean. ;)

I know the serving looks large, but this is a small plate.

2 eggs
1 cup milk
¼ cup melted butter
¼ cup melted coconut oil
½ cup maple syrup
½ cup raw sugar
½-1 tsp cinnamon
1 tsp coriander seed powder
½ tsp salt
1 tsp baking powder
¼-½ cup dried fruit of choice (this time I used cranberries)
3 cups organic oats
1 rounded Tbsp chia seeds (optional)

Preheat the oven to 350°F (175°C*)
In a baking dish, beat the eggs and combine them with the milk, melted butter and coconut oil, maple syrup, sugar, cinnamon, coriander seed powder, salt and baking powder.
Add the oats and dried fruit, mix thoroughly.
Bake for 30-45 minutes until the mixture is set and browned to taste.
Serve warm, and leftovers can easily be reheated.

*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.

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