You never know until you try - Golden baked breakfast oatmeal
June 21st, 2010

If you count yourself to the species of people who have a hard time understanding the appeal of porridge and to see charisma in baked oats recipes, hey I’m with you, I completely understand what you are going through, I once was on the dark side your side. Once. Until now. Problem being, I can’t rationalize or even remotely have a logical explanation for what made me head back to the kitchen late last evening after stumbling upon Macheesmo’s recipe. Believe me, I’m not the type of girl who is easily impressed by the words oats or oatmeal, quite the contrary. Maybe reading the recipe has put a spell on me?

Let me be upfront and 100 % honest: I doubt, this recipe is a crowd-pleaser, I really do! And yet this true gem has made my rainy Monday morning a little brighter, my future breakfast repertoire so much more substantial -  I simply can not NOT share it with you. So there. It brings out the very best of rolled oats, sweet chewiness meets nutty flavor, hot meets cold and it is impossible to stop, once you allow yourself the thought of being in love with a bowl of baked oatmeal. There is no way back.

Start preparing your oats the evening before you plan to serve them: I used a larger bowl with a lid, it allows me to comfortably mix all ingredients and keep them in an airtight container in the fridge without having to change dishes. Melt the butter over low heat, then remove from the stove and let cool down a bit. Break the egg into the bowl and beat with a whisk, then add the sugar, the butter, the baking powder and the spices and blend well. Lastly pour in the milk and add the oats with a wooden spoon until everything is combined. Close the bowl with the lid and let soak over night in the fridge.

Baking the oats: Preheat your oven to 180°C (350° Fahrenheit). Generously grease a gratin dish or other ovenproof dish with butter. Pour the soaked oats into the dish and flatten them with the back of a spoon. Bake on middle level for ~40 minutes or until the top gained a nice golden brown color and the oats feel crisp to the touch (be careful – don’t burn yourself!). Take out of the oven and serve with warm or cold milk – I prefer it cold, it gives a nice contrast and turns lukewarm while you enjoy it. Of course you can add fruits or nuts, but I like its nutty chewiness best plain, as-is.

Baked oatmeal

Recipe source: Macheesmo, halved and slightly adapted

Prep time: 5min. (plus 12 hours in the fridge), baking time: ~40 minutes

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Ingredients (serves 3-4):

40g butter, melted (plus some more for greasing pan)

1 egg (large)

70g dark brown sugar (Muscovado)

1/2 tsp baking powder

1/2 tsp vanilla extract

1/2 tsp ceylon cinnamon

a generous pinch of freshly ground nutmeg

a pinch of fine sea salt

125ml milk

175g rolled oats

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