There's nothing like a big bowl of oatmeal to get your day started!
I often cook a big batch for the family in the mornings. Sprinkle it with a few blueberries and a drizzle of agave nectar and we are off to our day.
I've just recently started baking our oatmeal. Have you tried baked oatmeal?
Let me tell you, baked oatmeal is 1,000 times better then the good ole' microwaved kind!
The new craze is to bake them into little oatmeal cakes, makes eating on the run much easier...
Honey, Raspberry and Pistachio Oatmeal Cake
Or par-bake to make a creamy oatmeal.
The longer you cook the more cookie like the texture will be become. Today we were fancying creamy steel cut oatmeal. I've become much more of a steel cut oat gal, preferring them to the old fashioned rolled oats. I find they are crunchier, chewier and nuttier.
Baked Blueberry Oatmeal with Berry Compote
Yields 4 servings
Recipe Adapted by Epicurean Mom
1 cup steel cut oats, pre-soaked for 30 min for a shorter cooking time (if desired)
3 cups 2 % milk or water (use milk for a creamier consistency)
2 teaspoons agave nectar
1/4 teaspoon cinnamon
1 pint fresh blueberries
Pinch of salt
Preheat oven to 350 degrees.
Combine all ingredients in a baking dish, stir well. Bake for 15-35 minutes (depending on desired doneness) stirring occasionally for a thinner consistency. Let cool slightly.
For Berry Compote:
2 pints fresh blueberries
2 tablespoons water
1/4 teaspoon pure vanilla extract
1 teaspoon sugar
Combine all ingredients in a medium saucepan over medium heat, stirring constantly. Cook until blueberries are reduced and liquid is syrupy, about 5-7 minutes.
Spoon oatmeal into serving bowls topping with berry compote.