After a busy, way too cold to be May, day at the flea yesterday, I woke up this morning craving something hearty and comforting; long weekends call for lazy mornings, and lazy mornings demand relaxed breakfasts. Baked oatmeal seemed like the perfect solution. We made this dish a few weekends ago when we had guests visiting and it was perfect for a large crowd - warm, full of flavour and packed with nuts, fruit and oats. It works equally well for 2, leaving you with several servings to store in the fridge for weekday breakfasts before heading to work (2 minute zap in the microwave and you're good to go). The recipe is fairly forgiving, so feel free to sub in any other fruits or nuts as you prefer.
MAPLE PECAN BAKED OATMEAL // serves 6-8
Adapted from Apt. 2B Baking Co.
Preheat oven to 375.
2 cups rolled oats
1 tsp baking powder
1/2 tsp cinnamon
1/3 cup maple syrup
2 1/4 cup milk (nut, soy or regular)
1 pear, diced
1 cup (~6) diced strawberries
1 cup toasted pecans, chopped
nub (~1/2 T) of melted butter
What to do:
Combine the oats, baking powder and cinnamon in a medium size bowl. Toss and set aside.
In a separate bowl, whisk the egg. Add the maple syrup and milk and whisk again to combine. Set aside.
In a third bowl, toss together the chopped fruit and toasted nuts.
In an oven safe baking dish of your choice, spread half the oat mixture along the bottom. Top with half of the fruit/nut mixture, the remaining oats and the final bit of fruit and nuts.
Whisk the egg and milk one final time, and pour over the oats. Give the dish a gently shake to settle all the ingredients together. Drizzle a small amount of melted butter over the top.
Transfer to the preheated oven and bake for 35-45 minutes, until golden brown. Serve warm, with additional maple syrup.