Baked Oatmeal
| 1 | cup (5 3/4 ounces) steel-cut oats |
| 4 | tablespoons ( 1/2 stick) unsalted butter |
| 4 | cups water |
| 3 | cups (10 1/2 ounces) old-fashioned rolled oats |
| 3/4 | cup packed light or dark brown sugar |
| 1 1/2 | cups peeled and diced apple (1 large) |
| 1/2 | cup (3 ounces) diced dried apricots |
| 1/4 | cup diced crystallized ginger |
| 1 | teaspoon salt |
| 2 | teaspoons ground cinnamon |
| 1/4 | teaspoon ground nutmeg |
| 2 | large eggs |
| 1/2 | cup milk |
| 1 | teaspoon vanilla |
Preheat oven to 350 degrees. Butter a 9-inch-square baking dish.
Place steel-cut oats and butter in a large bowl. Bring water to a boil and pour over oats. Cover and let stand 20 minutes.
After 20 minutes, stir in old-fashioned oats, brown sugar, apple, apricots, ginger, salt and spices. In a separate bowl, whisk together eggs, milk and vanilla. Stir into oat mixture. Transfer to prepared baking dish.
Bake, until center is set, 35 to 40 minutes. Remove from oven and serve warm with milk or cream for breakfast, or warm with whipped cream, ice cream or frozen yogurt for dessert.
The crystallized ginger can be expensive if you use the overly dried out stuff frequently found in the spice aisle at the supermarket. I've found that it can be much cheaper (and fresher) when I get it from a bulk foods section. It definitely adds a spicy little kick to the recipe. I normally buy steel cut oats from the bulk foods section, too. Definitely much more economical. I'm not overly fond of dried apricots, so I normally just increase the apple content. Depending on the apple variety (sweet or tart), I adjust the amount of brown sugar. Obviously, though, pretty much any fruit and nut combination could work as long as you keep the proportions similar.
I know some people pour milk on top of their baked oatmeal. I don't because I don't like milk, and, it isn't "dry". I know some people who have eaten ice cream with it. I haven't done this, but it sounds mighty yummy. Some people prepare it in muffin cups for easy servings, but I never have so I don't know how well that works. Obviously, if I make a pan of it I have a lot left over. This isn't a problem - it reheats in the microwave very well. Once the initial prep and baking is done, I have a very fast and easy hot and healthy breakfast throughout the week.












