Savory Crunch Topping

I like this to use on a savory breakfast such as Greek yogurt and cucumbers or avocado toast. It would be good on a savory oatmeal, too.

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Savory Crunch Topping

The creator of this recipe calls it "Decidedly Not-Sweet Granola"

Adapted from Alison Roman's Dining In

3/4 c rolled oats

1/3 c finely chopped walnuts

1/2 c raw sunflower seeds

1/2 c raw pumpkin seeds

1/2 c buckwheat groats

1/2 c flaxseeds

1/4 c black or white sesame seeds

2 T nigella seeds (if unavailable, use more black or white sesame seeds)

2 T fennel or caraway seeds 

1 T Aleppo pepper, optional

1/2 teas freshly ground black pepper, or to taste

1 large or extra large egg white

3 T olive oil, peanut oil, or grapeseed oil

2 T maple syrup

1 T soy sauce

1 1/2 teas kosher salt

Heat oven to 325F. Oil a baking sheet. 

Pile the oats, walnuts, all the seeds and spices in the middle of the baking sheet. Give it a stir. 

In a small bowl beat the egg white, oil, maple syrup, soy sauce and salt. Drizzle over the top of the mix on the sheet and with a rubber spatula mix until everything is coated. 

Place the baking sheet in the oven and bake for 45-55 minutes, stirring every 15 minutes. Cool on a rack and break up any large clumps. I store half of this in the fridge and try to use it in a few weeks and the other half I keep in the freezer until I move it into the fridge.

Overnight Blueberry Almond Oatmeal

It's not really oatmeal season anymore, but a slight drop in temperatures for a few days recently, down into the 60s, was enough of an excuse for me to make this oatmeal again. Plus the aforementioned huge bag of frozen blueberries is still taking up space in my freezer. 

This recipe came from a cookbook that belongs to my 12 year old. Yes, it's for young chefs, but it also has some excellent recipes that are simpler than many that come from the Cook's Illustrated franchise. Not everything is a slam dunk, for me or the kids (I don't like the chocolate chip cookie recipe, they don't like the sesame noodles with snow peas and carrots), but the simplicity is certainly appealing to this adult. 

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Overnight Blueberry Almond Oatmeal

Source: The Complete Cookbook for Young Chefs from America's Test Kitchen
Serves 4 

3 c plus 1 c water, separated
1 c steel-cut oats
1/4 teas salt
2-3 T packed brown sugar, depending on your sweetness preferences
2 T almond butter
1/2 c blueberries
1/2 c sliced almonds

In the evening, boil 3 c water in a large saucepan. Remove from heat and stir in oats and salt. Cover saucepan and let sit overnight. 

In the morning, stir 1 c water into the saucepan with the oats and bring to a boil over medium-high heat. Reduce heat to medium, then cook, stirring occasionally, until the oats are tender but chewy and the mixture is creamy.  (Original recipe says 4-6 minutes, but at my elevation I went several minutes longer.) 

Remove from heat. Stir in the brown sugar, almond butter, blueberries, and almonds, and let it sit for a few minutes before serving.

Lazy Daisy Oatmeal Cake

One of my pandemic activities was to sort through my old recipe card file boxes as well as those I inherited from my mom. I hadn't baked this since returning to the Mountain West and higher altitudes. It's not terribly fancy but quite homey and comforting with it's oatmeal and chocolate flavors. Pouring the custard sauce over the top makes this cake reminiscent of oatmeal-chocolate chip cookies with milk, but better. 

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Lazy Daisy Oatmeal Cake

Source:  A church women's luncheon years ago

Makes a 9X13 pan

Adjustments for altitudes of 4000-5500 feet:

Reduce each sugar by 1 tablespoon

Increase the flour by 1 1/2 tablespoons

Reduce baking soda to 3/4 teaspoon

Increase vanilla to 2 teaspoons

Use room temperature eggs

1 1/4 c boiling water

1 c oats

1/2 c butter, at room temperature

1 c granulated sugar

1 c light brown sugar

1 teas vanilla

2 eggs

1 1/2 c flour

1 teas baking soda

1/2 teas salt

3/4 teas cinnamon

1 cup chocolate chips, semi-sweet or bittersweet

Preheat the oven to 350F. Prepare a 9X13 pan by greasing and flouring bottom and sides.  

Heat water, pour over the oats and cover; let stand 10 minutes. Beat the butter until creamy and add both sugars gradually; continue beating until somewhat light. There is so a high proportion of sugar it won't be as creamy. Add the eggs and vanilla.  Beat well. Stir in the oatmeal and blend well. Add sifted dry ingredients and stir until incorporated. The batter will be thick. Use a spatula to move it to prepared pan. Smooth the top and sprinkle the top with the chocolate chips. 

Place in the oven and bake for 30-35 minutes. Remove from the oven when a cake tester comes out clean. Allow to cool a bit. 

Custard sauce:

1 c evaporated milk

1 c sugar

2 egg yolks

1 cube butter

1 teas vanilla

Combine the ingredients in a saucepan and cook slowly until thickened. Allow to cool 10 minutes. Pour over pieces of cake and serve. 

This cake can be served warm or cool with the sauce poured over, although I like it best with the sauce warmed up.

The cake can sit at room temperature for a couple of days but leftover sauce must be refrigerated. Use it within 4-5 days.

Baked Peach Oatmeal with Almonds

One more summertime oatmeal recipe.

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Baked Peach Oatmeal with Almonds

Adapted from:  https://www.twopeasandtheirpod.com/baked-peach-almond-oatmeal/
Yields:  6-9 servings

2 c rolled oats
1/4 c light brown sugar
1 teas baking powder
1/2 teas salt
1 teas cinnamon
1/2 c chopped almonds
2 c milk,  any kind but almond milk might be particularly good
1 large egg
3 T coconut oil, melted and cooled slightly, or 3 T melted and cooled butter
1 teas vanilla extract
1/4 teas almond extract
1 1/2 c chopped peaches
Peach slices for the top, optional

Oil or butter an 8 or 9 inch square baking dish. Preheat oven to 350F.

Mix the oats, brown sugar, baking powder, salt, cinnamon, and almonds in a medium bowl.

Mix the milk, egg, coconut oil (or butter), and extracts in another bowl. Pour over the oat mixture and stir until combined.

Spread the chopped peaches on the bottom of the baking dish. Top with the oatmeal mixture and even it with an offset or rubber spatula. Top the pan with peach slices, if desired.

Bake for 40 minutes; the oatmeal should be set and the top be golden. Let it cool for 5 minutes and serve warm.

Notes:

This is not a particularly sweet version of baked oatmeal which suits me fine, but I wager many people might like it a bit sweeter. You could add another tablespoon or two of sugar without a problem. Or you might offer a bit of maple syrup when you serve it. If you have some Peach Drizzle, this would be a great use for it.

You can double this recipe and place ingredients in a 9X13 pan.

Next time, I may use 2 cups chopped peaches, especially if I have an abundance of fruit.

This can be easily reheated in the microwave but you may want to stir in a bit of milk for creaminess.

Morning Glory Baked Oatmeal

Both Betsy and I have been on a bit of a baked oatmeal kick this winter. I cooked this one morning and it tasted so good, I nearly felt guilty. As you can see from its name the recipe relies on the ingredients of the popular Morning Glory muffin. I think this is better than the bakery specialty and seems like less work. I agree with the claim made by the author, Elie Krieger, that the dish can be baked ahead and reheated on hectic mornings.

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Morning Glory Bake Oatmeal

Adapted from:  The Washington Post

Serves 8

1 T light brown sugar

1 c chopped pecans, (it doesn't call for it, but you can roast them ahead )

1/4-1/2 c shredded, unsweetened coconut 

1 teas ground cinnamon

1/2 teas salt, plus one pinch (I used about 1/4 teas plus the pinch)

2 c old-fashioned oatmeal (avoid quick-cooking or instant)

1 teas baking powder

2 c milk (I used whole, but the recipe calls for low-fat and I'm sure any type would work)

1/3 c maple syrup (I may reduce this next time; the fruits add sweetness)

1 large egg, lightly beaten

2 T canola or vegetable oil

1 1/2 teas vanilla

1 unpeeled apple, preferably Golden Delicious, but others are fine, cored and cut into 1/2 in. dice (about 1 c)

1 or 2 medium carrots, scrubbed well and shredded (about 1 c)

1/2 c raisins (for me this is optional but they are common in Morning Glory Muffins)

Preheat the oven to 375F and prepare an 8-in. square baking dish or 9-in. round dish by spraying it or greasing it.

Mix together the brown sugar, half of the pecans, half of the coconut, 1/4 teas cinnamon, and the pinch of salt in a small bowl. Set aside.

In a large bowl, mix the oatmeal, baking powder, the remaining coconut, pecans, and cinnamon (3/4 teas) and salt.

Whisk the milk, maple syrup, egg, oil, and vanilla in a small bowl or liquid measuring cup. Pour mixture over the oat mixture and stir until combined. Add the remaining pecans and coconut as well as the apple, carrots, and raisins (if you are using).

Place into the prepared baking dish. Top with the reserved pecan mixture. Bake for 40-45 minutes until golden brown near the edges. It should be just set at the center and will give a little if pressed. Serve warm with a little milk, if desired.

If you make this ahead, store with an airtight cover for up to four days. You can microwave it in individual bowls (on high for a minute) or if you are heating the entire dish, cover it with foil and place in a preheated 350F oven for 20 minutes. 

Pear and Almond Baked Oatmeal

I've fallen in love with baked oatmeal this winter. It's warm, comforting, and often sweet, but I don't feel guilty because of all the healthy ingredients. Plus, baking on the weekend or a day off leads to leftovers for several days. The almond extract makes this recipe particularly attractive.

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Pear and Almond Baked Oatmeal

Source: Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-off Meals Straight From the Oven by Molly Gilbert

The original recipe called for baking the oatmeal on a sheet pan--which would be great for a big group, but is too much for just me. (My boys haven't discovered the joys of baked oatmeal yet.) I halved the recipe here, but if you're feeding a crowd, double this and cook it in a sheet pan.

Oatmeal:
2 c rolled oats
1/2 c sliced or slivered almonds
1 teas baking powder
1 1/4 teas cinnamon
1/2 teas ginger
1/4 teas nutmeg
1/2 teas kosher salt
2 c unsweetened almond milk or other milk
1/4 c maple syrup
1 large egg
1 1/2 T unsalted butter
1/2 teas almond extract

Topping:
2 Bartlett pears
1 T dark brown sugar
1/4 teas cinnamon
1/4 c sliced or slivered almonds
1 1/2 T unsalted butter

Preheat oven to 375F. Spray a 9x13 pan with cooking spray.

Mix together the oats, almonds, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.

In another bowl, or a quart liquid measuring container, melt the butter and let it cool slightly. Then whisk in the almond milk, maple syrup, egg, and almond extract. Stir the wet ingredients into the oat mixture until combined. Place the oatmeal in the prepared 9x13 pan, and spread out using a spatula.

Slice the pears about 1/4 inch thick and cut out cores and stems. Place the pear slices on the top of the oatmeal. Mix the brown sugar, cinnamon, and almonds together in a small bowl, then sprinkle over the pears. Melt the butter and drizzle it over the topping and pears.

Bake 35-40 minutes, until pears are soft and oatmeal pulls away from the side. Serve with a little milk and maple syrup drizzled over the top.

Baked Oatmeal: Three Stick-to-Your-Ribs Variations

Almost two days away from official winter, I recall that much earlier this fall when I attempted to use up the abundance of several foods from my garden and Betsy's (thanks for the zucchini) I came across recipes for baked oatmeal. Many use intriguing ingredients although I didn't find any that would help me use some of my bumper crop of green tomatoes. I've tried four types and probably will try others but I'll share these three for now.

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Raspberry Baked Oatmeal

Source: sixsistersstuff.com
Serves 6-9

2 c old-fashioned oatmeal
1/2 c brown sugar
1/2 teas baking soda
1/2 teas cinnamon
1/4 teas salt
1 1/2 c raspberries, fresh or frozen
1 egg, slightly beaten
1 T butter, melted and cooled slightly
2 teas vanilla
1 1/2 c milk, dairy or non-dairy
1/2 c mini chocolate chips
1 banana

Preheat your oven to 375F.  Butter or oil a baking dish; it can be a 9X13 or smaller which, of course, will vary the resulting thickness and may affect cooking time. (Colette prefers cooking this in a smaller pan, such as an 8X10.)

In a bowl mix together the oatmeal, sugar, baking soda, salt, and cinnamon. Stir well and fold in the raspberries and chocolate chips.

Mix milk, egg, butter, vanilla in another  or glass measuring cup. Pour this mixture over the oatmeal mixture and stir until liquid is evenly distributed.

Scoop mixture into prepared baking dish, spreading with a spatula to ensure even coverage. Or just give the dish a good shake. Slice the bananas 1/4-inch thick and place on top of the mix.

Place in the oven and cook for 30-35 minutes until browned on top and somewhat solid feeling when you press on it with your finger.

Sprinkle with additional brown sugar, if desired, and serve warm.

Notes:

Any berry or mixture of berries would work here; plus you can use frozen if desired. If you like to have nuts or seeds in your oatmeal add a few with the dry ingredients.

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Pumpkin Baked Oatmeal with Maple and Pecans

Adapted from:  http://www.fivehearthome.com
Serves 6-8

1/2-3/4 c pecans, chopped
1 c pumpkin puree (not pumpkin pie filling)
3/4 c milk, dairy or non-dairy, at room temperature
2 eggs, at room temperature and slightly beaten
1/4 c coconut oil, melted and slightly cooled, or substitute an equal amount of butter
1/4 c pure maple syrup
2 T brown sugar
1 teas vanilla
2 c rolled oats, not instant
2 teas ground cinnamon
1/2 teas ground nutmeg
1/2 teas ground ginger
1/4 teas ground allspice
1/4 teas salt

Preheat oven to 350F. Place the nuts in an 8-inch baking pan (or equivalent baking dish). Place in the oven to toast the pecans, watching to make sure they don't scorch. When fragrant and toasted, remove and place in a large bowl. Let the pan cool somewhat then spray with cooking spray or coat with butter.

Add the oatmeal, pecans, brown sugar, spices and salt to the pecans. In a small bowl, place the eggs and stir in the pumpkin puree, milk, coconut oil (or butter), maple syrup, and vanilla. Beat until smooth. Pour over the dry ingredients and stir until well combined.

Place mixture into baking dish and cook for 25-30 minutes until set and light brown on top. This is good with dried fruit on top as well as chocolate chips. (I haven't met a baked oatmeal that doesn't work well with chocolate chips.)

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Zucchini Bread Spiced Oatmeal Bake

My mom's recipe for zucchini bread included coconut so I've added some here. The original site for this recipe doesn't include nuts because of a nut allergy but serves candied nuts for others to add to their servings. It's a nice way to dress up the bowl and tastes great, too.

Adapted from: Twopeasandtheirpod.com
Serves 6-8

2 c rolled oats, not instant
1/4 c brown sugar
1/2 teas salt
1 teas baking powder
1 /4 teas ground cinnamon
1/4 teas ground nutmeg
1 1/2 c milk, dairy or non-dairy
1 large egg, slightly beaten
3 T coconut oil (or butter), melted and slightly cooled
1 teas vanilla
1 c shredded zucchini
1/2 c shredded sweetened coconut, optional (if you use this, you may want to reduce the sugar)
1/2-3/4 c chopped nuts of any variety, toasted

Oil or butter an 8-inch square baking pan or equivalent baking dish. Preheat oven to 350F. Use the oven to toast the nuts if you are using them.

Mix oats, sugar, salt, baking powder and spices in a large bowl. In another bowl stir together the milk, egg, oil, vanilla. Pour this over the dry ingredients and stir. Add the zucchini, shredded coconut, and nuts, if using and stir again. Place in prepared pan and smooth the top. Bake in the oven for 30-35 minutes, until lightly browned on the top and set.

Note:

I really liked eating this with candied nuts on top so I'm sharing a recipe for a fast method, which makes sense if you are trying to get breakfast on the table. These nuts could be used in any of these recipes or other applications as well. If you use the candied nuts on top, leave out the nuts in the oatmeal itself.

Maple Glazed Walnuts

Adapted from Ellie Kreiger on Foodnetwork.com

2 c walnuts, halves or coarsely chopped
1/3 c maple syrup
1/8 teas salt

Heat a 9-inch non-stick skillet over medium-high heat. Add all ingredients and stir. Cook for 3-5 minutes stirring frequently until the liquid is caramelized and the nuts are toasted. I cooked it until there was no liquid left but watch carefully to keep them from scorching. Cool and store any leftovers in an airtight container. These will remain slightly sticky.

Maple-Orange Oatmeal with Caramelized Pecans

Here's a flavorful, quick breakfast for two, or one adult and a couple of kids.

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Maple-Orange Oatmeal with Caramelized Pecans

Source: How to Cook Everything Fast by Mark Bittman
Yields 2 good-sized bowls

1 c rolled oats
1 c milk
1 1/4 c water
salt
zest from 1 orange
2 T unsalted butter
3/4 c pecans
2 T maple syrup, plus more for drizzling if you like

Put 1 c oats, 1 c milk, 1 1/4 c water, and a sprinkle of salt in a medium saucepan over high heat. Grate the zest from the orange and add it to the pot.

When the liquid comes to a boil, turn the heat to low and cook, stirring occasionally until the liquid is just absorbed, 8-12 min.

Put 2 T butter in a medium skillet over medium heat. When the butter starts to sizzle, add 3/4 c pecans and 2 T maple syrup. Cook, stirring frequently and adjusting the heat so the syrup doesn't burn, until the pecans are coated and caramelized, 3 or 4 min. Turn off the heat.

When the oatmeal is done, divide it between 2 bowls. Top with the pecan mixture, drizzle with a little more maple syrup if you like, and serve.

Note: The first time I tried this recipe I made it with unsweetened almond milk. The texture and flavor were fine but I did require more syrup.

Chocolate Banana Steel Cut Oatmeal

Tired of banana bread from your old bananas? Try this recipe for naturally sweetened oatmeal. There are lots of add-in options, but this chocolate one is my favorite. I'm usually too hungry in the morning to wait for 30 minutes for my breakfast, so I keep this oatmeal in the fridge and then reheat in the microwave in the morning, with a little milk.

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Chocolate Banana Steel Cut Oatmeal

Adapted slightly from Oh She Glows
Yields approximately four servings

2 c water
2 c almond milk
1 c uncooked steel-cut oats
pinch of salt
2 large bananas, mashed
2 T ground flax seeds (optional) 
2 teas ground cinnamon
2 teas vanilla
chocolate chips
cacao nibs

In a medium-sized pot, bring the water and almond milk to a boil. Add in steel-cut oats and a pinch of salt and reduce heat to low. Stir in the mashed banana and ground flax. Simmer, uncovered, for 20-25 minutes, stirring every 5 minutes or so. When the oats are creamy and tender, remove from heat and stir in cinnamon and vanilla. To serve, sprinkle with chocolate chips and cacao nibs to taste.