Baked Oatmeal with Dried Fruit & Nuts
March 27, 2010
This receipe came to us via “The Nourished Kitchen”. It’s wonderful warm out of the oven, but also reheats well using a hot buttered skillet. Cut into squares and fry briefly to warm up. This receipe makes a 9×13 pan of steel cut oats that has fed our family of 3 for 3 days (they say it makes 12-16 servings). It’s very filling and economical! (if the “cheaper” dried fruits are used and a frugal hand dishes out the nuts). Our 12 year old really likes it plus he can reheat/fry it up himself.
1 lb. steel cut oats
1 cup nuts (walnuts, almonds, pecans, etc.)
2 T. yogurt, kefir, whey or buttermilk for soaking the oats. If you don’t have, just soak without.
6 eggs (the chickens are really laying right now)
2 cups whole fresh milk
up to 1/4 cup maple syrup (optional)
1/2 cup raisins or dried cranberries
1/2 cup dried unsulfured apricots (diced) or other dried fruit of your choise.
2 T cinnamon
1/4 cup coconut oil, plus extra for greasing baking pan.
1. Put steel cut oats in a bowl with enough filtered water to completely submerge the oats. Add kefir, etc. if you have it.
2. Allow the oats to soak, covered, overnight in a warm place in your kitchen, about 8-12 hours.
3. After the mixture has soaked, drain off any extra water and put back into your bowl.
4. Preheat the oven to 375 degrees F, and grease a 9×13 pan with coconut oil or butter.
5. Meanwhile, beat together eggs, milk, maple syrup until well combined and frothy.
6. Pour the egg mixture over the oats and stir to combine.
7. Add nuts, dried fruit, cinnamon and melted coconut oil to the mixture.
8. Pour into the 9×13 pan and smooth out mixture. Bake for 40-45 minutes or until the oatmeal achieves a pleasing golden-brown color. A knife inserted into its center should come out clean and free from liquid.
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That sounds really yummy, thanks for posting the recipe!