Niamh Doherty

A Baked Oatmeal for Autumn

In Baking, Breakfast on October 3, 2010 at 22:01

I know, I know – I haven’t posted for almost two months; things have been utterly hectic. After flitting about aimlessly all summer, August hit, and suddenly the following eight weekends were packed solid. Although I enjoyed every minute of my holidaying, socialising and time-with-friends spending, I could feel autumn beckoning and couldn’t wait for October, with its promise of a weekend spent in my deeply unsexy but oh-so-comfy flannel jammies, sleeping late under piles of woolly blankets, eating warm, leisurely breakfasts, and happily pottering about the house. Finally, autumn is here, with its crunchy, burnt orange leaves underfoot, cooler mornings which necessitate the digging out of winter coats from the back of the wardrobe, and cravings for pies, stews, and the warmth of pumpkin-pie spiced baked goods. Saturday morning, with its grey skies and torrential rain, provided a guilt-free opportunity for some pyjama-clad stoveside pottering, and a bowl of this delicious baked oatmeal made for the perfect autumnal breakfast.

I love porridge on winter mornings, but had never thought of baking it until I saw a recent post on one of my favourite food blogs, Joy the Baker. Any of the recipes I’ve tried from her site have been delicious, so I couldn’t wait to try her take on Baked Oatmeal. Porridge oats are mixed with brown sugar, cinnamon and nutmeg, bound with egg, milk and melted butter, and baked until golden brown and fragrant. It takes five minutes to throw together, and a mere 25 minutes to bake – giving you plenty of time to pop out for the papers, take a shower, or snuggle your still-in-bed other half. The texture is somewhere between a giant oatmeal cookie, a flapjack, and a cake…and utterly compelling. Not only is this dish perfect for weekends, but it keeps well, making a great weekday breakfast after a quick spin in the microwave – just knowing that this is waiting for me in the kitchen is enough to get me out of bed on a Monday morning. I love this equally with ice-cold milk, chopped pecans and dried cranberries; sweet blackberry coulis and natural yoghurt; and with warm milk and raisins scattered over the top. Next time, I’m going to top it with creme fraiche and cinnamon-breathed applesauce – the perfect autumnal waker-upper.

Baked Oatmeal (from Joy the Baker)

Serves 4 greedy people

Ingredients:

1 1/2 cups old fashioned oats

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon baking powder

1/2 cup milk (any fat content is fine)

1/4 cup melted butter

1 large egg

splash of vanilla extract

Method:

1. Preheat the oven to 175 degrees Celcius.

2. Whisk together the oats, sugar, cinnamon and baking powder in a bowl.  Whisk together the milk, butter, egg and vanilla extract (for ease of addition, and to avoid any early-morning kitchen mishaps, I mix the wet ingredients up in a jug as opposed to a bowl).  Add the wet ingredients to the dry and mix well. 

3. Pour the mixture into a lightly greased 9-inch pie dish.  Place in the centre of the oven and bake for 20-25 minutes, until lightly firm to the touch. If the oatmeal wobbles when you shake the dish slightly, give it another few minutes in the oven.

4. Remove from the oven, and allow to cool for 5 minutes before spooning it into serving bowls.  Top with whatever takes your fancy, and enjoy! 

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  1. Welcome back! You’re right – time does have a way of just slipping by. I also cannot believe that it’s already October, though for me, it’s my favourite month of my favourite time of year, so I welcome it with open arms (covered by a cardie or a long, warm, woollen, knitted jumper). This recipe sounds gorgeous – definitely autumnal. I’ve been wanting to do something more with my oats from the health food shop besides making basic porridge, or mixing them into my muesli, or making oatmeal cookies, so here’s to both yourself and Joy the Baker.

  2. so comforting, right? creme fraiche and apple sauce sounds like a good move. yum!

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