Wild Blueberry and Toasted Pecan Oatmeal

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When I was a kid, my mom used to make the worst oatmeal.  I’d walk downstairs from my bedroom only to see the single, old, silver pot on the burner.  Inside this pot, was oats and water filled to the brim, and that’s it.  My mom’s genius marketing and selling point to get her seven year old daughter to eat this mush was that “it unclogs the arteries”.  Yum. We were allowed to put sugar on it if we wanted to and my sisters did but I always figured, if I’m going to eat this drudge for health benefits, then I better not put anything unhealthy on it. So I at that porridge as she called it. And only found solace in the fact that I probably wouldn’t see that pot again for another moth.  Since then I discovered this beauty.

Oatmeal with wild blueberries, cinnamon, toasted pecans and almond extract baked to perfection in a pretty red dish.

Because of my food manufacturing business which you can find out more about here, I have a billion oats.  Occassionally, I test out different products from suppliers as I’m always looking for the best ingredients. This means that sometimes, I’m left with samples of oats that are good, but not good enough to use in my product line; which means I get to find creative ways to use them.

So here it is.  Now this this is oatmeal.  Once it’s out of the oven it goes fast so be prepared!

2 teaspoons unsalted butter
1 1/4 cups old-fashioned rolled oats
1 tablespoons light brown sugar
1/8 teaspoon of salt
1 2/3 cups plain unsweetened almond milk
1 large egg (I used flax seed meal egg replacer)
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

1/3 cup toasted pecans
1/3 cup old-fashioned rolled oats
1/8 cup light brown sugar
2 tablespoons unsalted butter or earth balance
1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon of salt
2 1/2 cups frozen blueberries,  or 1 1/2 cups thawed.  I always throw in a little extra!

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with coconut oil.

For the oatmeal: Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.

For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and salt in a medium bowl until evenly combined.

To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of your favorite yogurt.

Thank you food network for your inspiration on this dish.

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