Baked oat­meal is a morn­ing treat

The Denver Post - - LIFE & CUL­TURE - By El­lie Krieger Krieger’s newest cook­book is “You Have It Made: De­li­cious, Healthy, Do-Ahead Meals” (Houghton Mif­flin Har­court). She blogs and of­fers a weekly news­let­ter at el­

Break­fast on a hec­tic week­day morn­ing has a lot to ac­com­plish. It needs to be com­pellingly de­li­cious, en­er­giz­ing, nour­ish­ing and con­ve­nient. This dish checks all those boxes, and then some.

Baked oat­meal of any va­ri­ety turns ba­sic rolled oats into a heav­enly bread-pud­ding-like dish by mar­ry­ing it with milk, egg, some leav­en­ing and sweet, fra­grant sea­son­ings such as cin­na­mon, vanilla and maple syrup, and cook­ing it all in the oven.

The ac­com­pa­ny­ing recipe’s fla­vor in­spi­ra­tion comes from the iconic Morn­ing Glory Muf­fin, which brings car­rot-cake ap­peal to the pic­ture with shred­ded car­rots, co­conut, pecans, raisins and ap­ples.

This glo­ri­ous com­bi­na­tion of tastes and tex­tures alone makes it a break­fast worth wak­ing up for, but the in­gre­di­ents also pro­vide plenty of the nu­tri­tion to fuel your morn­ing. And be­cause this dish can be made ahead and stored in the re­frig­er­a­tor for sev­eral days, then re­heated in the mi­crowave a por­tion at a time, it is in­cred­i­bly con­ve­nient as well. Whip it up in the evening or dur­ing the week­end, when you have a lit­tle ex­tra time, for some­thing to look for­ward to on those busy week­days.

Morn­ing Glory Baked Oat­meal

8 serv­ings; makes about 8 cups. Make ahead: The baked oat­meal can be re­frig­er­ated in an air­tight con­tainer for up to 4 days. Cover with foil and re­heat in a 350-de­gree oven for 20 min­utes, or mi­crowave in­di­vid­ual por­tions on high for 1 minute.

From nu­tri­tion­ist and cook­book au­thor El­lie Krieger. In­gre­di­ents 1 cup chopped pecans ¼ cup shred­ded, unsweet­ened co­conut 1 tea­spoon ground cin­na­mon 1 ta­ble­spoon light brown sugar ½ tea­spoon plus 1 pinch salt 2 cups old-fash­ioned rolled oats (do

not use quick-cook­ing or in­stant) 1 tea­spoon bak­ing pow­der 2 cups low-fat milk (1 per­cent) L cup pure maple syrup 1 large egg 2 ta­ble­spoons canola oil 1½ tea­spoons pure vanilla ex­tract 1 medium Golden De­li­cious apple

(un­peeled), cored and cut into

½ -inch pieces (1 cup) 1 or 2 medium car­rots, scrubbed well,

then shred­ded (1 cup) ½ cup raisins Di­rec­tions

Pre­heat the oven to 375 de­grees. Grease an 8-inch square bak­ing dish or a 9-inch deep-dish pie plate with cook­ing oil spray.

Mix to­gether ½ cup of the pecans, 2 ta­ble­spoons of the co­conut, ¼ tea­spoon of the cin­na­mon, the brown sugar and a pinch of salt in a medium bowl.

Stir to­gether the oats, bak­ing pow­der, the re­main­ing ¾ tea­spoon of cin­na­mon and the re­main­ing ½ tea­spoon of salt in a mix­ing bowl.

Whisk to­gether the milk, maple syrup, egg, oil and vanilla ex­tract in a liq­uid mea­sur­ing cup.

Pour the milk mix­ture over the oat mix­ture, stir­ring to com­bine, then mix in the re­main­ing ½ cup of pecans and the re­main­ing 2 ta­ble­spoons of co­conut, plus the apple, car­rots and raisins.

Pour into the pre­pared bak­ing dish. Top with the pecan-co­conut mix­ture. Bake for 40 to 45 min­utes or un­til golden at the edges and just set at the cen­ter. Serve warm.

Nu­tri­tion | Per serv­ing: 340 calo­ries, 8 g pro­tein, 41 g car­bo­hy­drates, 18 g fat, 4 g sat­u­rated fat, 25 mg choles­terol, 280 mg sodium, 5 g di­etary fiber, 23 g sugar

Morn­ing Glory Baked Oat­meal can be stored in the fridge for sev­eral days, then re­heated, mak­ing it a con­ve­nient and quick break­fast. Deb Lind­sey, The Wash­ing­ton Post

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