One Great Recipe

A few weeks ago I was introduced to something called Baked Oatmeal. It was divine and I was told it was very simple to make. Last night I finally got around to making it. I ended up using a recipe in this book. It was pretty darn good! I would share a photo, but it really isn’t the easiest thing to get an appetizing photo of. We actually omitted the apricots (we didn’t have any) and the ginger (at hubbie’s request)

Baked Oatmeal

1 cup steel cut oats (aka irish oatmeal)

4 T unsalted butter

4 cups water

3 cups old fashioned oats

3/4 cup brown sugar

1 1/2 cup diced apple (1 apple)

1/2 diced dried apricots

1/4 cup diced crystallized ginger

1 t salt

2 t ground cinnamon

1/4 t nutmeg

2 eggs

1/2 cup milk

1 t vanilla

Preheat oven to 350. Butter a large Pyrex baking dish

Place steel cut oats and butter in a large bowl. Bring the water to a boil and pour over the oats. Cover and let sit for 20 minutes.

After 20 minutes, stir in the old-fashioned oats, brown sugar, apple, apricots, ginger, salt and spices. In a separate bowl, whisk together the eggs, milk and vanilla. Stir into the oat mixture. Transfer to the prepared baking dish.

Bake, until the center is set, 35-40 minutes. Remove from the oven and serve warm with milk or cream.

*A note about this cookbook. I got it for my birthday last year and I’ve made about 6-7 things out of it and so far they have all been pretty good. One of my goals this fall when the weather turns cold again is to start baking my way through it. I’ve never done that before and thought it might be kind of fun to challenge myself to make something new from it every week. We’ll see! This has been the one place that I have learned the most about all the different kinds of flour out there and the reason why there are at least 5 different kinds of flour floating around my kitchen!

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  1. Found your blog through Emily Millers’…learning all kinds of new things about you! Would have never pegged you as a sewer, I am trying the blogging world…we’ll see if I can keep it up.

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