• Martha Lewis

Yummy, nutritious Baked Oatmeal

I absolutely love this recipe from Nourished Kitchen. It's easy although you have to plan a bit ahead to soak the oats and nuts. I usually make it the night before my work week starts so I have it for the next few mornings. You can also freeze any leftovers so you have a quick breakfast on hand for a rushed day in the future.


Feel free to substitute any kind of nuts for the pistachios and whatever dried fruit you want for the figs. I also make it with walnuts and dried cranberries and it's really yummy.


I like to top it with creme fraiche or yogurt and berries. My son loves it and so do I!



Baked Oats with Pistachios, Dried Figs, and Honey

Ingredients:

  • 8 cups steel-cut oats

  • 1 cup pistachios

  • 1/4 cup yogurt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon finely ground unrefined sea salt

  • 6 eggs, beaten

  • 1 cup milk

  • 1/2 cup honey

  • 1 orange

  • 1 cup chopped dried

  • Mission figs

  • 2 tablespoons unsalted butter, plus more for greasing

Directions:

Spoon the oats into a large mixing bowl, toss in the pistachios, and cover with warm water by 2 inches. Stir in the yogurt and cover the bowl with a kitchen towel. Set the bowl in a warm spot in your kitchen and allow the oats and pistachios to soak for at least 8 and up to 12 hours.


Drain the oat mixture in a fine-mesh sieve, rinse well, and return it to the mixing bowl.


Preheat the oven to 375°F and grease a 9 by 13-inch baking dish with butter.


Stir the cinnamon, salt, eggs, milk, and honey into the oat mixture until well blended. Finely grate the zest of the orange, placing it in a bowl. Cut the orange in half crosswise and squeeze the juice into the bowl holding the zest. Stir both the orange zest and juice into the oat mixture, then fold in the figs. Spoon the mixture into the prepared baking dish and smooth the top. Cut the butter into small pieces and scatter them over the surface.


Bake for 40 to 45 minutes, until golden brown at the edges and slightly wobbly at the center. Allow to cool for 5 minutes before serving.


Baked oats will keep, covered, in the refrigerator for up to 1 week. (To reheat leftovers, cut a square of the baked oats. Drop a tablespoon of butter into a skillet and heat it over medium heat until frothy. Place the oat square in the skillet and cook until warmed through, about 3 minutes.)

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Contact

Martha Lewis, MS

Jackson Hole, WY

307-228-1502

martha@happylittlecamperjh.com

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