“This week I’m sharing a recipe for a favorite breakfast dish. Baked oatmeal is easy, delicious, perfect for a weekday morning or a fun and casual brunch. The recipe serves up to 6 so it’s great for a family breakfast. It can also be adapted based on fruit you have around the house, the season, and what you like. Variations can include coconut milk with coconut flakes and almonds, almond milk with bananas and blueberries for a antioxidant kick, or the classic walnuts, apples and cranberries with a touch of cinnamon and maple syrup. Flax meal also adds a great extra dose of healthy fiber. Feel free to sprinkle any amount you want into any variation.” — Claire Matern, author of A Cheesemonger’s Daughter, and Contributing Food Editor for KDHamptons.

Ingredients:

2 cups/200g rolled oats
½ cup/60g chopped walnuts
⅓ cup/55ml maple syrup
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups/475ml milk
1 large egg
3 tbsp. butter, melted, but left to cool a bit
1 apple, chopped into cubes
½ cup dried currants or raisins (dried cranberries would also work great)

Instructions:

Preheat the oven to 375F/190C
In a medium bowl, combine the oats, baking powder, cinnamon, salt, and walnuts, and set aside.
In another bowl, whisk the milk, maple syrup, egg and half of the melted butter together until slightly frothy.
Line a baking dish with the chopped apple and currants, pour the dry ingredient mixture over, and then add the milk mixture. Give the bowl a wee thwack (great word) to make sure the milk mixture settles throughout the dish, and place in the oven until the top is slightly browned and the milk has completely cooked through (about 35-45 minutes)
After removing from the oven, pour the remaining melted butter over, drizzle with additional maple syrup if desired, and tuck in!

Prep: 10 mins Cook time: 35min Serves: 6

* For more great recipes go to: www.acheesemongersdaughter.com

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