bread garden market

225 s. linn street - iowa city, ia - 319.354.4246

OPEN 6:30am - 10pm

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Bread Garden Healthy Living

Tuesday, November 12, 2013

Hot Weekday Breakfast

It seems everyone gets excited these days about meals that cook themselves and do it in a singular pot. Do some simple prep before work in the morning, throw it in a pot and cook it slow and low until you get home in the evening.  Without much stress or mess, you've got delicious dinner ready as if you had a live-in chef. While that live-in chef is a lovely concept, and would be heaven-sent for some, I currently have the very real luxury of time when it comes to evening meal prep.  What I do need? A live-in chef to make me weekday breakfast.

For a lot of us mornings are scrambled and rushed allow very little time for anything other than some coffee and some burnt toast. In my dream world though, things are slow and easy and allow proper time for adjustment to the waking world. My dream world also includes a hot, healthy breakfast on the fly. It's a tough bill to fill, I know, but this recipe for baked oatmeal brings my dream world a nudge closer to my reality. With just a bit of work the night before -- a hot weekday breakfast is within reach. 

Baked Oatmeal
Adapted from Heidi Swanson's Super Natural Every Day

2 cups rolled oats
1/2 cup walnut halves, toasted and chopped
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup blueberries
2 cups whole milk
1/2 cup maple syrup
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract

Preheat the oven to 375 with a rack in the top third of the oven.

In an 8-inch baking dish, mix together oats, nuts, baking powder, cinnamon, and salt.  Scatter the berries evenly over the oat mixture.

In another bowl, whisk together the milk, maple syrup, egg, half of the melted butter, and vanilla.  Drizzle this mixture over the oat mixture.  Give the baking dish a few knocks on the counterop to make sure the liquid will soak all the way through.

Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set.  Remove from the over, and allow to cool.  Before serving, reward the remaining butter slightly; then drizzle it over the top of the oatmeal.  

As a real time saver, I made this the night before and reheated in the over as I was getting ready this morning.  When I was ready to serve, I drizzled a little warm butter over top.  A hot, delicious breakfast that was a snap to make.  



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bread garden market

225 South Linn St.

Iowa City, IA

52240

 

t {319} 354 - 4246

f {319} 887 - 0929

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