So, I’ve been following SortaCrunchy’s “Green Resource” posts each week, and have thought to myself, “I should participate. I do green things. …don’t I?”
Well, I do. I just don’t always think to take pictures when I do them, and pictures “make” certain kinds of posts, if you ask me. But I digress. This morning, amidst the housework of laundry and dishes, I decided to alter my standby baked oatmeal recipe in order to utilize the blueberries from July 2010 that were languishing in the back of my freezer.
So, I pulled out the Chocolate Chip Banana Baked Oatmeal recipe that I usually use – which, if I can’t find the original place I wrote it down from online to refer you to, I will be posting here soon – and started switching it up.
Now, most baked oatmeal recipes that I’ve seen call for using already-cooked oatmeal. Don’t get me wrong, that’s a great way to use up leftover oatmeal, but in our household, nobody really -likes- cooked oatmeal. So. That would be adding an extra step, and who wants to do that? As such, this recipe starts out with uncooked oats.
So here you have it:
Blueberry Almond Baked Oatmeal
Preheat oven to 350 degrees.
3 c. Oats*
1/2 c. Brown sugar**
1 c. Milk
2 Tb. Butter
2 tsp. Baking powder
3/4 tsp. Salt
2 tsp. Vanilla
~1 c. Blueberries***
1/2 c. Slivered almonds
Throw all the ingredients in your mixer (or mixing bowl, depending on the kitchen), and… um… stir. Until the ingredients are all moist and… mixed. I know, I’m so technical.
It’ll be pretty wet. That’s okay.
The original recipe called for 20-25 minutes, or longer if you wanted a crispy top. This mix seemed moister than the original, which was weird to me because I would have thought the banana would’ve led to a moister mix, but what do I know? Regardless, I set it for twenty… then checked it, gave it another five, checked it, and gave it another three or four. I suppose it really is going to depend on the oven, but I pulled mine out to cool on the stovetop at about twenty-nine minutes.
*I have used a mixture of “quick cook” and “old-fashioned” from our local grocer because that’s what was on sale, and found that they cooked equally, so it’s up to you. I would like to try this with steel-cut oats once I reach the end of these containers, but I imagine that the cooking time would be a little different. If anyone tries this, please let the rest of us know how it worked for you!
**I woul like to try substituting with honey, but I’ve been plumb out of honey for a while now and just haven’t had the chance. Again, if you try it, let us know!
***Most recipes that call for using frozen fruit seem to call for thawing it first. I’m lazy. I didn’t. It turned out fine. So, whether yours are fresh or frozen, it’s entirely up to you what you would like to do.
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