COZY BAKED OATMEAL
Roasted pear porridge an easy dish
Winter has roared in to greet us, which means I’m loving all things cozy. From the warm knits that keep me snug from head to toe, to the comforting foods that nourish my belly and my soul, we are in for a long winter and have to make the most of it. A good sweater and a bowl of something delicious will go a long way over the next five months. Also needed: a set of winter tires; a bottle of Jack Daniels; tickets to Hawaii. Porridge isn’t everyone’s cup of tea. To some it is a gruel, a slop, something to feed the animals. If you’re in this camp, you likely haven’t made it the way I have. First off, forget about those instant oats. I’m not sure what they are good for, but it isn’t porridge. You want the large flake oats. They don’t take that much longer to cook, and yet retain some chew and texture — essential qualities to good porridge. Add a pinch of salt to the water when you’re cooking the oats — it really does add to the flavour. Also, don’t overcook the porridge. You want the oats tender, but still with some chewiness. During the last few minutes of cooking time, stir in about a teaspoon of ground cinnamon, ginger or cardamom. Already the porridge has gone from blah to woo hoo! Now to the toppings. Brown sugar is traditional, but also try maple syrup or a compote such as sour cherry or Saskatoon berry. A tablespoon or two of peanut butter, or any of the nut butters, not only adds protein, but a welcome dimension of flavour. I like to sprinkle on toasted nuts, if I have them, or hemp hearts, ground flaxseeds — something else to bump up the nutrition. And finally, fruit. This could be slices of banana, a handful of berries or pomegranate arils, slices of fresh apple or pear. Whatever fruit you have in the fridge should work. Drizzle with some cream or milk, and I think we can agree that it is no longer gruel or slop. This is what I have for breakfast when I have to run out the door in the mornings, but, when I can be lazy, I’m all about the fancy baked oatmeal. The best thing about baked oatmeal is its lack of degree of difficulty, and it looks far more impressive than the pot of porridge on the stove. With baked oatmeal, you can stir it all together the night before, then just assemble the pears and topping in the morning. If you like to plan ahead, this a great breakfast item for the holidays. The list of ingredients is pretty standard, but your eyes will pop out at the addition of rosemary. Don’t be scared — a little goes a long way, and it really does add to the flavour of the whole dish. Rosemary, pears, oats and maple all love each other very much. Flaxseeds are high in fibre, phytoestrogens and Omega 3s; just be sure to grind them up to get the most of these nutritional benefits. I love how the edges of this baked oatmeal are crispy, and the roasted pears have a deeper, more nuanced flavour. The crunchy walnut topping adds texture and another layer of flavour. I love scooping out bowls of this oatmeal to loved ones at the breakfast table. Don’t be shy with the maple syrup and cream when serving, and any leftovers are just fine when reheated. As the winter world whirls around outside, I love eating this hearty, delicious breakfast. Keep the coffee coming and count your blessings — two more requisites for a happy winter.