Baked Oatmeal

Baked Oatmeal

This recipe was inspired by a creamy oatmeal brûlée with a crackling crust in Scotland. It features dried fruits and nuts that are baked into thick and hearty oats. Serve some for breakfast, then reheat the rest in the microwave for dessert, topped with a small scoop of yogurt. Although basic steel-cut oats are used most often, you can experiment with different varieties when making oatmeal. Pinhead oats, for example, are steel-cut whole grains that are chopped into fine pieces, allowing them to cook faster. Some natural food stores in the U.S. carry them sealed in a can.  Fiber rich oatmeal offers multiple health benefits, including lower risk of colorectal cancer. 

Ingredients:

1 3/4 cups low fat (1 %) organic milk (or choose raw milk, especially raw goat milk, for the healthiest recipe)
2 tsp. unsalted butter
1/8 tsp. sea salt
1 cup old-fashioned rolled oats
1/4 cup dried apricots
1/4 cup raisins
3 Tbsp. lightly packed organic raw brown sugar, divided
1/2 Golden Delicious apple, peeled and cored
3 Tbsp. chopped walnuts

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Preheat the oven to 350 degrees.

2. In 2-quart microwaveable, oven proof casserole, heat milk and butter until milk steams, about 1-2 minutes. Mix in salt and oats and set aside.

3. Chop apricots. Mix apricots, raisins and 1 Tbsp. of the sugar into oats. Shred apple into oats and mix to combine.

4. Bake oats, uncovered, for 15 minutes. Stir, then top with remaining sugar and the nuts. Bake 15 minutes longer, or until the oats are chewy. Divide the oatmeal among four bowls. Serve immediately.

Makes 4 Servings.

Per serving: 280 calories, 8 g total fat (2 g saturated fat), 45 g carbohydrate, 9 g protein, 4 g dietary fiber, 280 mg sodium.

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