Midaregami

I don’t know if I’m going to post much in the way of recipes or cooking stuff, as I’m far, far from any kind of authority on the subject (as opposed to anything else I write about here, on which I am the final word.) What I can say is that this following recipe makes a fabulous breakfast dish, that I actually look forward to eating in the morning—and I am most assuredly not an oatmeal-oriented human. The stuff takes a little bit of doing, but is well worth it. One batch lasts us about three days, with three adults eating the stuff. Depending on the consistency, you may have to spoon it to serve, but typically it’s stiff enough that we can cut it into squares.

A note about the fresh fruit: Julia’s been using frozen mixed berries in addition to a chopped apple, and it’s fine.

• 2 1/2 cups regular oatmeal
• 1/4 cup oat bran
• 1/4 cup steel-cut oats
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 2 cups milk
• 1 egg, beaten
• 1/2 cup applesauce
• 1 tsp. vanilla (optional)
• 3 T cooking oil
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1-2 cups chopped fresh fruit (i.e. blueberries, pears, apples, strawberries)
• Plain or vanilla yogurt, milk, or cream

Preheat oven to 450 degrees. In a large mixing bowl, stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside. In a medium bowl, stir together milk, egg, applesauce, oil, and sugars; add to oat mixture, stirring until combined. Turn into a lightly greased 2-quart souffle dish or casserole. Bake uncovered for 20 minutes. Stir mixture. Gently fold in fruit. Bake uncovered for 20 more minutes or until top is lightly browned. Spoon into bowls. Serve with yogurt, milk, or cream. Serves 6. Refrigerate leftovers and reheat in microwave.

This entry was posted on Thursday, October 13th, 2005 at 8:17 am and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.