This past weekend D and I headed north to Bayfield, Wisconsin to meet up with some of his dog-training friends. After a filling breakfast at Black Cat Cafe in Ashland, we continued our drive to Bayfield with the goal of picking blueberries before meeting his friends for a late lunch.
Alas, blueberries are not faring too well this summer. Our favorite organic orchards have been hit hard by a new fruit fly pest called the Spotted Wing Drosophila. One orchard's harvest was down 80 percent! Definitely a bummer for us, but more importantly, it's super-devastating for those whose livelihoods depend on bountiful fruit harvests. Fingers crossed they are able to get this pest under control.
With no blueberries to pick, we headed into town to grab some of our favorite locally-roasted coffee beans at Big Water Coffee Roasters. I couldn't help but also pick up an iced sugarbush (sweetened with maple syrup) latte. So refreshing on a warm day!
While I was hoping to make up another batch of blueberry baked oatmeal for breakfast this week, with no fresh (or frozen, for that matter) blueberries to be had in Bayfield, I made do with the blackberries and raspberries I already had on hand in the fridge.
This baked oatmeal is, in one word, DELICIOUS. Warm out of the oven, it tastes like a wholesome (in a good way!) berry muffin. And given the healthy ingredients, there's no guilt in going for seconds! (Which, I must admit, I did in no time flat this morning. Yum!)
Wildberry Baked Oatmeal (printer-friendly version)
makes 6-8 servings
2 cups rolled oats
1/2 cup chopped walnuts
1/4 cup coconut chips (also called coconut flakes)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/2 cups berries (fresh or frozen; I used 1 cup blackberries and 1/2 cup raspberries)
2/3 cup unsweetened coconut milk ("lite" or regular)
1 cups organic skim (or 1 percent) milk
1/3 cup maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled
dash of ground nutmeg
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the oats, chopped walnuts, coconut chips, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the berries evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, milk, maple syrup, egg, and vanilla. Stir in the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Serve immediately. Leftovers should be covered and refrigerated.
makes 6-8 servings
2 cups rolled oats
1/2 cup chopped walnuts
1/4 cup coconut chips (also called coconut flakes)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/2 cups berries (fresh or frozen; I used 1 cup blackberries and 1/2 cup raspberries)
2/3 cup unsweetened coconut milk ("lite" or regular)
1 cups organic skim (or 1 percent) milk
1/3 cup maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled
dash of ground nutmeg
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the oats, chopped walnuts, coconut chips, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the berries evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, milk, maple syrup, egg, and vanilla. Stir in the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Serve immediately. Leftovers should be covered and refrigerated.
No comments:
Post a Comment