A Decadent Baked Blueberry Oatmeal

 

This is a delicious breakfast treat. It's very filling, creamy and delicious. If you are worried about carbs and sugar, this may not be for you. 

1 ½ cups old fashioned oats

¼ cup oat bran

¼ cup Tapioca or Arrowroot flour

½ teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

1/3 cup maple syrup

½ cup unsweetened applesauce

2 eggs

1 ½ cups milk or Half and half

2 tablespoons butter, melted

1 tablespoon coconut sugar

1-2 tablespoons puffed Millet

2 cups blueberries

2 tablespoons coconut milk

1-2 tablespoons raw cashews

 

1.      

2.     Line the bottom of an 8-inch square baking dish with parchment paper. Grease the sides.

3.     Mix together in a bowl flour, oat bran, oats, cinnamon, allspice, nutmeg and baking powder. Set aside

4.     In a mixing bowl, whisk together the applesauce, maple syrup, eggs, milk, and melted butter. Add the oat mixture to this and mix together.

5.     Let stand for about 5 minutes for the dry ingredients to absorb the liquid and thicken up. Stir in 1 cup of blueberries and pour the mixture into the dish.

6.     Sprinkle the coconut sugar, blueberries, puffed millet and whole cashews over the top. Cover and refrigerate overnight.

7.     Heat oven to 350 degrees F, pour the coconut milk over the top of the mixture in the baking dish and then bake for about 35-40 minutes until the sides are browned and a tester inserted comes out clean and the internal temperature is above 174 degrees F. Broil for about 3 minutes if you like a caramelized top.

Sour Cream Apple Oat Snack Cake

 

This is a very easy snack cake to make once you have assembled all the ingredients. It's like a "dump" cake and comes together pretty quickly. The texture is moist, dense and chock full of diced apples. If you are not on any dietary restrictions for sodium and fat, add 1/2 teaspoon salt to the flour mixture, and top the cooled cake with a lemon cream cheese frosting of your choice! It can be frozen and reheated in the microwave. I usually take a piece out of the freezer the night before I plan to eat it, thaw in the fridge overnight, then reheat in the microwave at 30% power for 2-3 minutes. Wrap in a damp paper towel to microwave. 

1 cup flour

1/3 cup cornmeal

3/4 cup oats

1/2 cup sugar

¼ cup honey

2 teaspoons baking powder

½ teaspoon ground coriander seed

½ teaspoon nutmeg

1 inch piece of ginger root, freshly grated

1/4 cup milk

¼ cup sour cream

¼ cup unsweetened applesauce

1/4 cup vegetable oil

1 egg, beaten

1 cup or 1 Granny Smith apple, peeled and finely diced

1 lemon, juiced and zested

1 teaspoon vanilla

directions

 

1.     Preheat oven to 400 degrees F. Grease an 8-inch round or square baking pan and set aside.

2.     Combine the flour, cornmeal, oats, baking powder, and dry spices in a mixing bowl. Stir to combine.

3.     Mix the apples, ginger, vanilla, and lemon juice and zest

4.     In another bowl, whisk together the milk, sour cream, sugar, honey, applesauce, oil, and egg. Gently fold in the apple mixture.

5.     Dump the flour mixture into the liquids and apples, and stir until the batter is just combined

6.     Pour the batter into the prepared baking pan. Sprinkle a tablespoon or two of thick cut oats on top. Place in the oven and bake at 400 degrees F for 20-25 minutes or until the top is golden brown.

7.     Remove the pan from the oven and place on a wire rack to cool for 5-10 minutes. Invert cake from pan, cool on a rack. When cool, slice into 12 pieces.

 

Oat Bread

 

I like a hearty bread in the mornings. None of the light, fluffy, butter rich stuff for me! I have called this "Oat Bread" but perhaps a better name would be "Cereal Bread" since it has wheat, corn and oats in it. The bread is dense, but not hard or tough. For a less dense loaf, use 1/2 cup cornmeal and 1/2 cup of Buckwheat flour. I toast the buckwheat flour until it smells aromatic. This gives the loaf a nutty flavor. It is fairly moist and soft. Great with any topping you like. Preparation time is long, but the bread can be sliced and frozen. 

2 cups bread flour

1 cup cornmeal (fine ground, pre-cooked like that used for making Arepas)

1 cup oats

1/3 cup maple syrup

¼ cup applesauce

2 tablespoons unsalted butter, melted

1/2 cup milk

¾ teaspoon salt (if no salt restriction)

¾ cup lukewarm water

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon cloves

2 teaspoons yeast

1.   Gently heat the milk, maple syrup and butter until the butter melts. Set aside to cool. Add the applesauce to the cooled mixture.

2.   Mix the flour, cornmeal, (salt, if using), oats and spices in a mixer bowl.

3.   Proof the yeast in the lukewarm water until foamy

4.   Using a stand mixer with a dough hook, combine all ingredients to make a rough dough. Let rest for 5 minutes

5.   Resume kneading for 6 minutes. Don’t add more flour as the cornmeal and oats will absorb any excess liquid if the doughy looks and feels sticky.

6.   Place in an oiled bowl and allow to rise for an hour

7.   Place the dough on a flat surface and fold over to form a log shaped roll, about 9” long. Use a rolling pin and also pinch to close any open seams, so that the dough seals well without leaving any seams. Place in a lightly greased 9”x5” loaf pan

8.   Let the dough rise for another 1.5 -2 hours until it is above the level of the pan

9.   Bake in preheated oven at 350 degrees for 35-40 minutes or until golden brown. The internal temperature of the bread should be 190 degrees F, and it should hollow when you tap it. Slice when cool.