Simple Oatmeal Pudding

This is a really delicious baked oatmeal pudding that's really simple to make. Unlike a lot of other baked oatmeal recipes, this has a softer, more pudding like consistency. It freezes well and to reheat, remove from freezer the night before, allow to defrost in fridge overnight, then gently warm up in the microwave. It is full of good breakfast stuff and makes for a very filling substitute to the usual bowl of oatmeal.

1 1/4 cup old-fashioned oats, uncooked

1 cup Scottish oatmeal

1/4 cup flax meal

2 tablespoons Arrowroot Flour

1/2 cup brown sugar

2 tablespoons molasses

¼ cup Maple Syrup

2/3 cup dried cranberries (or other dried fruits. See directions below for chopping or leaving whole)

1/3 cup chopped walnuts

1 teaspoon ground cinnamon

1 teaspoon allspice

1 teaspoon baking powder

½ teaspoon fine sea salt

2 large eggs

1 medium Granny Smith or other slightly tart apple, peeled and finely shredded
Juice from 1 lime or lemon

2 cups milk

1 1/3 cups half and half

4 tablespoons butter +2 tablespoons for greasing Pyrex baking dish

2 teaspoons pure vanilla extract

1.      In a large bowl, combine the oats, oatmeal, chopped cranberries, chopped nuts, cinnamon, allspice, flax meal, baking powder, coconut, soda, and salt. 

2.       Mix the sugar, maple syrup, butter, vanilla, and molasses with the milk and half and half. Bring to a low simmer, mixing well to dissolve the sugar. Cool in fridge.(If you want to leave the dried cranberries whole, add them to the milk mixture without chopping. The cranberries will plump up as they absorb liquid).

3.       Finely shred the apple and mix with the lime juice

4.       Whisk the eggs, and add the cooled milk mixture to this. Add the shredded apple mixture

5.       Pour into the bowl with the dry ingredients, and mix well. Then pour all into the prepared 8 inch by 8 inch baking dish (I microwave the butter to melt then swirl it around the baking dish to coat it), using a spatula to distribute the solids evenly. However, I also sometimes use a large square of parchment paper, large enough so that the edges overhang the sides of the baking dish. Once the mixture is poured directly into the lined baking dish, it will take the shape of the dish, and makes removal after baking much easier. Refrigerate for a few hours or overnight for the dry ingredients to absorb the wet mixture. 

6.       Bake for 55 to 65 minutes at 350 degrees Fahrenheit, in a water bath, until the center is set, firm to the touch, and a cake tester inserted comes out relatively clean (there may be some liquid on it but that will be absorbed as the baked oatmeal cools). To get a nice "crust" on top, place under the broil element for 5-7 minutes, watching carefully that it does not burn. Let cool. If you have used the parchment paper technique described earlier, lift the "pudding" out of the dish by the parchment paper. Place on a cutting board, and cut into large squares, approximately the amount that would fill a breakfast. I got about 8 squares.