Monday, October 11, 2010

Cranberry Apple Baked Oatmeal

Hm. This is interesting. I have made baked oatmeal many times in the past, but my old recipe just has the standard apple-cinnamon-nutmeg flavor profile. This recipe, though it sounds similar, had a whole new flavor. Maybe it's the cardamom? I don't use cardamom often, so maybe that was it. Anyway, it smelled delicious while cooking, and did not disappoint out of the pan. I liked the combination of steel cut oats and old-fashioned. Adapted from Culinary in the Country.

1 cup apple cider (or juice, but cider is better)
1 cup water
1/2 cup dry steel-cut oats
1 1/2 tablespoons unsalted butter
1 1/2 cups old-fashioned rolled oats
1/3 cup packed brown sugar
2 medium apples, peeled, diced (try Granny Smith)
1/3 cup dried cranberries
2 tablespoons minced crystallized ginger (I didn't have it so added a bit of ground ginger)
1/2 teaspoon salt
1 pinch baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon fresh grated nutmeg
1 large egg
1/4 cup milk
1 1/2 teaspoons vanilla
extra milk, for serving, if desired

In a medium saucepan, add cider and water - bring to a boil, then pour into a large bowl. Stir in steel-cut oats and butter - cover and set aside for 20 minutes.

Meanwhile, preheat oven to 350 degrees.

Add rolled oats, brown sugar, apple, dried cranberries, ginger, salt, baking powder, cinnamon, cardamom and nutmeg into the large bowl with steeped steel-cut oats.

In a small bowl, whisk together egg, milk and vanilla. Pour into the large bowl, stirring until ingredients are well combined. Scoop mixture into an 8" baking pan lightly coated with cooking spray, smoothing the top with an offset spatula.

Place pan into the oven and bake until the center is set, about 28 to 36 minutes. Remove and let cool slightly before serving. Serve with additional milk poured over each serving, if desired.

Makes about 4 to 6 servings.

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