Baked Oatmeal with cranberries, apricots, apples and pecans…LOVE IT!!
Convenient, nutritious, comforting and so delicious! Feel free to substitute other dried fruits, nuts and spices (dates and orange juice/peel…raisins and walnuts…blueberries and almonds). This can be refrigerated and baked the next morning. It also reheats nicely in the microwave.
1 cup apple juice
1 cup water
1/2 cup dry steel-cut oats
2 T. butter
1 1/2 cups old-fashioned rolled oats
1/3 c. firmly packed brown sugar
3/4 cup diced Granny Smith apple
1/3 cup dried cranberries
1/3 cup chopped dried apricots
2 T. minced crystallized ginger
1/2 t. salt
1 pinch baking powder
1 t. cinnamon
1/4 t. cardamom
1/4 t. fresh grated nutmeg
1 large egg
1/2 cup milk
1 1/2 t. vanilla
1/2 cup chopped pecans
extra milk or cream, for serving, if desired
In a medium saucepan, bring juice and water to a boil, then 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 and apricots, ginger, salt, baking powder, cinnamon, cardamom and nutmeg into the pan with steeped steel-cut oats.
Stir in egg, milk and vanilla. Pour mixture into a 9” baking pan lightly coated with cooking spray, smoothing the top. (Or use 6-8 individual ramekins.) Sprinkle with chopped pecans.
Bake until the center is set, about 30-35 minutes. (If baking cold, allow at least 45 min. for a large cake.) Remove and let cool slightly before serving. Turn out onto a plate or serve in individual dishes. Serve with additional milk or cream, if desired.
Makes 6-8 servings.