Tuesday, February 9, 2010

Baked Oatmeal

When the things you enjoy most become a chore, it's time to take a break from them. So I took a break...and I waited until I missed this place so much I couldn't wait to get back. That time is now.

We've been playing with recipes lately because the Kitchen Genius is working on a new menu. Last week he had an unexpected weekday off (because he worked all weekend), so I decided to celebrate by making him breakfast. There's something so nice about sharing a leisurely breakfast with your hubby even if you then have to go to work yourself.

This is a perfect breakfast for a cold winter morning because it is both hearty and yummy. It has oatmeal, apples, raisins, walnuts and cinnamon...need I say more?

I found this recipe in the cookbook, Sleep on It, by Carol Gordon, a lovely woman who is the Innkeeper of the Nantucket House in Chatham along with her husband Jerry. The best thing about this cookbook is that all the recipes can be prepared the night before and simply popped in the oven to serve to your guests the next day.

It is also my go to cooking "Bible" every year when KG and I help the Youth Group at our church prepare the fundraising brunch for the annual ski trip. I take the recipes and times them by 20 (yes 20!) and then we spend a few hours on Saturday prepping the food with an enthusiastic bunch of kids. The next day we serve brunch to a very appreciative congregation.

It's just plain fun to spend a day in the kitchen with a dozen teenagers. Their energy is infectious.

The Recipe:

Valley Farms Baked Oatmeal
(modified from the Inn at Valley Farms Bed & Breakfast in Walpole, New Hampshire)

Serves 8 - 10

5 cups rolled oats
3/4 cups raisins
3/4 cups chopped walnuts
2 apples, peeled, cored and chopped
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
Dash of salt
2 1/2 cups milk, plus additional for serving
4 large eggs, beaten
1/2 cup honey
Maple syrup for serving

In a large bowl, mix together the oats, raisins, walnuts, and apples. Add the baking powder, cinnamon vanilla, salt, milk, eggs and honey. Mix well and pour into an ungreased 9 X 13-inch glass baking dish. Cover and refrigerate overnight.

The next day:

Remove the pan from the refrigerator and allow it to sit at room temperature for about 30 minutes. Preheat oven to 350 degrees. Bake until lightly golden, about 30 - 40 minutes. Serve with milk and maple syrup.


Adam said...

Nothing beats warm oatmeal on a cold day.I love it especially when I know that I'll be spending a lot of time outside.

Thanks for sharing your blog. I'd love if you would stop by and see mine. I review cookbooks as well as lots of other fun how-to books. My website is http://mrwickertsnonreader.blogspot.com/
Hope you enjoy!

The Diva on a Diet said...

So nice to see you back on the blog! I hope you enjoyed your hiatus. :)

As for the oats ... fantastic! I've heard about baked oatmeal recipes, but have yet to try them. Its going on my must-do list immediately.

Aw, love the pic from the Youth Group cook-a-thon. What a lovely, lovely thing. I wish my church had a Youth Group, I could really get into cooking with the kids. :)

vanillasugarblog said...

well there she is. I was about to send out a search and rescue team on you!
as I type this the weather is blizzard like in sandwich.

Deb in Hawaii said...

Happy to see you back. ;-) This looks like the perfect breakfast for a cold morning!

noble pig said...

Look at all those kids cooking, that's wonderful!!

Alicia Foodycat said...

Good to see you back!

I am definitely making this next weekend! I am always on the lookout for healthy breakfasts to take to work.

Cooking Blog said...

its a great idea and new way to have oat meal.