Apple Cinnamon Baked Oatmeal

I know I just posted a baked oatmeal recipe a couple of weeks ago, but I have really been enjoying these for breakfast.  This one had a layer of sweetened sauteed apple slices in the bottom of the casserole dish and the oatmeal layer baked on top.  This version combined both some steel-cut oats and old fashioned oatmeal for different textures.  It also had some brown sugar in both the apples and the oatmeal as well as maple syrup in the oatmeal mixture.  I found this to be a little too sweet so I have adjusted the recipe below slightly to cut back on the sweetness just a bit.

This recipe does take a bit of time (over an hour), so it is a good one for weekend cooking.

Apple Cinnamon Baked Oatmeal
Makes 8 servings

For the apples:
2 tablespoons unsalted butter
3 large apples, peeled and sliced (your favorite variety)
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar

For the oatmeal:
1 cup steel cut oats
2 tablespoons unsalted butter
4 cups hot water
3 cups old fashioned oats
3 tablespoons brown sugar
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup raisins (preferably organic)
1/2 cup milk (I used coconut milk)
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 teaspoons vanilla extract

Place the steel cut oats in a large bowl with the butter.  Pour the hot water over the oats and cover the bowl.  Let stand for 20 minutes.

Preheat oven to 350 degrees.

Meanwhile cook the apples - melt the butter in a large skillet over medium heat.  Stir in the apple slices, cinnamon, and sugar.  Cook, stirring occasionally, until the apples are golden brown and caramelized, about 15 minutes.  Remove from the heat.

After the steel cut oats have finished soaking, stir in the old fashioned oats, brown sugar, salt  cinnamon, and nutmeg.  Stir in the dried fruit.  In a bowl or liquid measuring cup, whisk together the milk, apple sauce, maple syrup, and vanilla.  Stir the liquid mixture into the oat mixture.

Spread the cooked apples over the bottom of a lightly greased 2 1/2 quart baking dish.  Pour the oatmeal mixture on top of the apples.  Bake uncovered 35-40 minutes.  Remove from oven and let cool slightly before serving.


Slightly adapted from Annie's Eats

Our rating:

Baked Oatmeal with Fruit

We have been able to add oatmeal back into our meal plans, so it was a nice treat to have this baked oatmeal.  I did cheat a little with the addition of an egg and some maple syrup and we thoroughly enjoyed every bite.  This does take about 5 or 10 minutes of prep time and 35 to 40 minutes of baking which may make it a weekend meal for a lot of people.  The nice thing is there are leftovers so you can enjoy it for several days.  I just add a little more coconut milk when heating it up.


Baked Oatmeal with Fruit
Makes 4-6 servings

1 cup old fashioned rolled oats
1/4 cup chopped walnuts or pecans, lightly toasted, divided
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk (I used coconut milk)
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted and cooled slightly (I used ghee)
1 teaspoon vanilla extract
2-3 ripe bananas, peeled and sliced 1/2-inch thick
1 cup blueberries, divided

Preheat the oven to 375 degrees.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla.  Spread the sliced bananas in a single layer over the bottom of the baking dish.  Top with half of the berries.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and berries over the top.

Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Recipe from Annie's Eats

Our rating:

Chili with Chickpeas and Acorn Squash

I found this recipe on Cooking Light which I am trying to focus on a little more with the new year.  The original recipe called for either bison or lean ground sirloin but I used the groud sirloin since I couldn't find the bison where we are.  I like the way this chili was put together by starting with a couple dried ancho chiles brought to a simmer in beef broth and allowed to simmer for 10 minutes.  The simmered chiles, with the broth were then pureed with 1/2 pound of fresh mushrooms.  This mixture was added to the browned beef a little later in the process adding a nice layer of flavor.  The other unusual addition to this chili was the addition of chopped acorn squash and canned chickpeas bringing the nutritional level up.

When following the serving size of 1 1/2 cups of chili with 1 tablespoon light sour cream and 1 tablespoon chopped parsley, the calories come in at just under 300.  This bowlful of deliciousness did not taste like 300 calories.   The only downside to this recipe was that you need to allow a couple of hours to make it.

Chili with Chickpeas and Acorn Squash
Makes 8 servings (about 1 1/2 cups chili, 1 tablespoon sour cream, 1 tablespoon chopped parsley)

2 dried ancho chiles
2 cups unsalted beef stock
1 (8-ounce) package fresh cremini mushrooms
Cooking spray
1 1/2 pounds 90% lean ground bison or ground sirloin
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon unsalted tomato paste
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (12-ounce) bottle dark Mexican beer
1 (28-ounce) can crushed tomatoes
2 cups (1/2-inch) cubed, peeled acorn squash
1 (14.5-ounce) can unsalted chickpeas, rinsed and drained
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh flat-leaf parsley

Combine chiles and stock in a small saucepan.  Bring to a boil, turn heat off and allow to stand for 10 minutes.  Remove stems.  Combine chile mixture and mushrooms in a blender; process until smooth.

Heat a Dutch oven over high heat. Coat pan with cooking spray.  Add bison or ground sirloin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until brown, stirring to cumble.  Remove meat from pan.  Reduce heat to medium-high, add onion and bell pepper to pan; saute 5 mintes.  Stir in garlic, saute 1 minute.  Stir in tomato paste; cook 2 minutes, stirring frequently.  Add chili powder, oregano, coriander, and cumin; saute 30 seconds.  Return browned meat to pan.  Stir in beer; cook 3 minutes or until liquid is reduced by half.  Stir in mushroom mixture and tomatoes and bring to a simmer.  Reduce heat, and simmer 25 minutes.  Stir in squash and chickpeas; simmer 45 minutes.  Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. 

Top each serving with 1 tablespoon sour cream and 1 tablespoon parsley.

Slightly adapted from Cooking Light.com

Our rating: