Cathy’s Baked Oatmeal

December 22, 2008

Cathy’s Baked Oatmeal

Cathy Rex, Tucson CSA

1/2  cup steel cut oats
1 1/2 cup water
1/3 cup cottage cheese
1/3 cup pecans
1 large apple
2 teaspoon cinnamon
Milk

Soak oats and nuts in the water overnight in a covered baking dish. Pre-heat oven to 350 degrees. Cut apples into bite-size pieces. Add apples, cottage cheese and cinnamon to oats and water. Stir to mix. Cover & bake 25-30 minutes or until water is absorbed. Serve with milk. The apple should make it sweet, but you can serve with maple syrup or brown sugar too. Serves 2. Uses ¼ cup of oatmeal per serving.

The basic recipe is to soak the 1 part oats in 3 parts water overnight and bake them ½ hour at 350. All other ingredients are optional. The “Nourishing Traditions” cookbook recommends soaking oatmeal to improve digestibility.

Options:

Add wheat germ, flax seed meal or similar during baking. This also absorbs liquid and makes it thicker. Try other fruits and nuts such as: apples & walnuts, bananas or blueberries (add after baking unless frozen), apricots, peaches, coconut, dried fruit, raisins, granola, or almonds. Other breakfast grains work with this method too.

Leave a Reply



+