Cherry-vanilla baked oatmeal

Cherry-vanilla baked oatmeal

I’m obsessed with oatmeal for breakfast. However, due to my long commute and extreme disdain for early mornings, it’s difficult for me to actually make breakfast in the morning. Anything that requires more than pouring into a bowl or heating in the microwave isn’t realistic for me in the long term.

Cherry-vanilla baked oatmeal

That’s where making steel-cut oats overnight and this awesome baked oatmeal come in handy. Both can be made in big batches and store beautifully in the fridge throughout the week.

Cherry-vanilla baked oatmeal

Cherry-vanilla baked oatmeal

This cherry-vanilla baked oatmeal is an adaptation of Heidi Swanson‘s baked oatmeal from the gorgeous Super Natural Every Day. I’ve made her recipe verbatim before and absolutely loved it. This past weekend, I wanted to make it again but only had cherries and vanilla soy milk on hand, so Cherry-Vanilla Baked Oatmeal was born.

Cherry-Vanilla Baked Oatmeal
Adapted from Super Natural Every Day (original recipe can be found via Lottie + Doof)
Serves 6-8

2 cups rolled oats
1/2 cup walnut pieces
1/3 cup sugar or maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups vanilla soy milk
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
2 cups sweet cherries, pitted and halved

Preheat the oven to 375 degrees and place a rack in the upper third of the oven. Spray a 9×13 glass casserole dish with cooking spray (or use butter).

In a medium bowl, mix the oats, half the walnuts, sugar (if using), baking powder, cinnamon and salt. In another bowl, whisk the maple syrup (if using), soy milk, egg, butter and vanilla.

Arrange 1 cup of the pitted/halved cherries in a single layer at the bottom of the prepared baking dish. Cover with the oat mixture, then slowly drizzle the wet mix over the oats. Give the dish a couple of gently thwacks on the counter to ensure even distribution of the wet mixture through the dry. Scatter the rest of the cherries and walnuts on top.

Bake for 35-45 minutes, until the top is golden brown and the oatmeal is set. Let cool for a few minutes before serving, and store leftovers in the fridge (will keep up to a week or so).

An excellent way to prepare steel-cut oats – overnight!

Since late last year, I’ve made it a habit to eat breakfast before I leave for work in the morning (as opposed to eating once I get to work, after a 45-minute commute). When I do this, I’m much more alert by the time I arrive to the office, and I feel much better throughout the day. I love steel-cut oats, but they take too long to cook on an average morning, at least for me.

Solution: The Kitchn’s excellent tips for making steel-cut oats the night before.

Here’s what you do:

Ingredients:
A bit of butter or olive oil (around 1 teaspoon)
1 cup steel-cut oats
3 cups water
A few pinches of salt (2-3)

(This amount of oats and water will yield somewhere between 3-6 servings, depending on how much oatmeal you like to eat.)

In a saucepan (the Kitchn says 2-quart size, I’m not sure what size my pan was), briefly heat the butter or olive oil over medium heat, then add the oats and fry until they smell toasty (about 3 minutes).

Pour in the water, add salt and stir. Bring to a “rolling boil,” then turn off the heat, cover the pan, and leave it on the stove. Then go collapse into bed.

In the morning, uncover the oatmeal, heat on medium-low and stir a few times until you reach your desired temperature (or scoop out the amount you want and heat it in the microwave).

Transfer your leftovers to a seal-able container and put in the fridge – you can enjoy for the rest of the week, as steel-cut oats are just as awesome when stored as leftovers and re-heated.

I’ve been enjoying my oats by re-heating on the stove or microwave, then adding some strawberry jam, a handful of blackberries and a sprinkling of walnut pieces. Amazing.

Oatmeal pancakes with whipped cream

Oatmeal pancakes with whipped cream

I am obsessed with Good to the Grain. Since receiving a copy as a Christmas gift, I’ve made Kim Boyce’s whole wheat chocolate chip cookies and they were the best chocolate chip cookies I’ve ever had. And today, I made her oatmeal pancakes. And they were stupendous.

I shouldn’t include the recipe here since it’s from a cookbook and I’m pretty sure that’s illegal. I will point to this adapted version of the recipe, however, which stays very close to the original.

This recipe requires oat flour, which I didn’t have. However, it’s extremely easy to make at home (provided that you have access to a food processor). I swapped in maple syrup for the molasses (since that was all I had), and I halved the recipe since it was just two of us consuming the end product and I didn’t want leftovers. And speaking of leftovers – I had some heavy whipping cream left over from making cookies yesterday, and didn’t want that to go to waste, so I whipped up the rest to enjoy with the pancakes. Perfect!