Sunday, April 17, 2011

baked oatmeal

The first thing people say when you move from Vancouver to Montreal is "enjoy the weather!" (often followed by a snicker). My response was always, "I will!" Nothing makes me cranky and lazy quicker than a dreary, drizzly morning. Enduring a Vancouver winter entails months upon months of solid, unrelenting rain and a sky so dark and grey that you just want to crawl back into bed. Not so here. The winters may be long and very cold, but at least they are bright and sunny.

Today, however, we are having Vancouver winter weather. Behold the healing powers of oatmeal!

Baked oatmeal is much more fun and tasty than traditional oatmeal. It's not terribly healthy, in fact it's like eating an oatmeal cookie with the added properties of comfort food. It's warm, soft and you eat it with a spoon. Feel free to go wild and crazy with this oatmeal (I don't understand you raisin haters!), you can add any combination of fruit and nuts you want.

baked oatmeal
adapted from Joy the Baker

1 1/2 cups old fashioned, large flake oats (do not use quick oats)
1/4 cup brown sugar
1 tsp cinnamon
1/4 teaspoon nutmeg
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp melted unsalted butter
1 egg
1/2 tsp pure vanilla extract
handful of raisins or any dried fruit of your choice
Preheat oven to 350ºF and grease a pie plate (unless it is non-stick). Combine oats, brown sugar, cinnamon, nutmeg, baking powder and salt. Stir until the ingredients are evenly distributed, then add milk, melted butter, egg, vanilla and dried fruit. Bake for 20 to 25 minutes. Serve with milk.

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