Sense of Home Kitchen
~Sense of Home Kitchen, adapted from Family Fresh Cooking~
This recipe is to be made the night before, which makes it a good dish for a weekend family breakfast or the perfect addition to a brunch buffet table along with this egg dish. The baked oatmeal needs time in the refrigerator to absorb the liquid and firm up enough to serve like cake, which works out rather nicely since it tastes like dessert.
8 to 10 servings
1 1/2 cups steel cut oats
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 teaspoon baking powder
2 cups milk
2 cups water
2 cups heavy cream
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw first)
1/4 cup unsweetened dried blueberries
1/4 cup unsweetened coconut flakes
Sweetener of choice; such as, honey, brown sugar, stevia, or agave
fresh or thawed blueberries
Preheat oven to 350° F. and grease a 13x9x2-inch baking dish.
In a large bowl combine oats, cinnamon, salt, and baking powder. Add milk, water, and cream mixing thoroughly. Stir in blueberries, dried blueberries and coconut. Place in preheated oven and bake for one hour (oats will be soft and appear done). Remove from oven and let cool at room temperature. Cover and place in refrigerator overnight to thicken.
Cover baking dish with aluminum foil and reheat in a 300° oven until just heated through (watching close so that it does not burn, adding milk if it becomes too dry) or heat individual portions in a microwave oven.
Serve with sweeteners, blueberries, nuts, and milk on the side and let everyone choose their own preferred level and brand of sweetness for the start to their morning. I think it is good even without any sweetener added, just the fresh or thawed berries.
Sense of Home Kitchen / Recipes / Breakfast and Brunch