I’ve decided that I would like to post the new recipes I am trying.
We eat a good deal of oatmeal here at the Whitlock house, especially Reed and I. But we had only ever eaten oatmeal as…you know…plain old oatmeal. I was intrigued by this recipe, which calls for soaking steel cut oats and walnuts overnight in a bath of water and yogurt before being baked in a custard batter. I was amazed at what a difference the soak made. The textures and flavors of the oats were so different! I loved it. I was also impressed by the mildness of the walnuts. The overnight bath takes out a lot of the bitterness and astringency. Adam even liked them (or at least found them palatable). It really makes me want to incorporate more soaked grains into my diet!
This will definitely be a regular breakfast dish, here. Next time, I think I will make it extra thick with dried cherries. And I’ll serve it with cream (or maybe creme fraiche?) and maple syrup.
You should definitely give this recipe a try. It is cheap, an easy way to feed a crowd, and it was such a pleasure to make!
Baked Oatmeal adapted from Nourished Kitchen
serves 4 generously
1/2 lb steel cut oats
1/2 c walnuts
1 T yogurt, kefir, or buttermilk
a dash of salt
a couple tablespoons of maple syrup (optional)
1/2 c dried fruit (think apricots, raisins, cherries, or cranberries) (also optional)
1 T cinnamon
a small knob of good butter (a tablespoon or two) broken into little chunks
The night before, put the oats and nuts in a large bowl. Cover in water, and add the yogurt/kefir/buttermilk and salt. The next morning, drain the water off the oat/nut mixture and return it to the bowl. Preheat your oven to 375 and grease a baking dish with butter. Beat together the eggs, milk, and maple syrup. Combine this with the oats and nuts, then stir in the dried fruit, cinnamon, and butter. Bake it in the greased dish until it is done, which will probably be 30-40 minutes. Wait a good 15 minutes before slicing and serving it.