Tuesday, November 20, 2012

A Thanksgiving Breakfast: Spiced Cranberry Apple Baked Oatmeal





What could be better on Thanksgiving morning than your standard pancake or waffle breakfast?

A nourishing baked oatmeal with fall spices, tangy cranberries, sweet apples and crunchy walnuts… oh yum!

To make it truly nourishing… I soak the rolled oats for about 24 hours and use nuts that have been soaked & dehydrated. When everything is properly prepared, not only does it taste delicious, but my tummy won’t feel like a brick is sitting there after eating my share.


We love the beautiful fall flavors in this oatmeal bake and I have to say this is our favorite “stateside” baked oatmeal… while the Strawberry Pineapple is our favorite Honduran baked oatmeal.  :o)


Enjoy it topped with lots of butter & pure maple syrup or raw honey! I also think some breakfast sausage & cheesy scrambled eggs will make a delicious brunch if you decide to have a late breakfast.


Spiced Cranberry Apple Baked Oatmeal
  • 4 cups regular rolled oats
  • 1/3 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
  • 6 cups water
Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).

NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!
  • 1/3 cup lightly melted butter, coconut oil or olive oil
  • 1 1/2 cups coconut milk or whole milk
  • 4 eggs
  • 1/2 - 3/4 cup rapadura or palm sugar
  • 2 tsp vanilla extract
  • 1 Tbsp cinnamon
  • 2 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 3/4 tsp sea salt
  • 2 cups chopped cranberries, fresh or frozen
  • 1 apple, diced
  • 1 cup walnuts (optional)
Morning arrives: preheat the oven to 375 F. Grease a 9x13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.

In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, spices and sea salt. Add in cranberries, apple, walnuts and oats. Mix it all together gently, yet well.

Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the baked oatmeal is done.

Take baked oatmeal out of the oven and set it on a cooking rack. Let it cool for about 10-15 minutes to set before cutting into bars.

Store leftovers in the fridge, but you can leave it out for a day.



Oatmeal bake makes a weekly appearance at our house… usually every Monday morning because it makes great leftovers throughout the week for snacks or a quick breakfast on the go.

I typically use whatever we have on hand (spices, fruits & nuts)… what are your favorite combinations? Please share below!



8 comments:

  1. This looks like a wonderful recipe, now I have something to do with all the cranberries I have! :) I think I'll make this Friday to jumpstart my Christmas decorating. :)

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  2. Oh my goodness this looks so good! Can't wait to share it tomorrow on my FB page :) I know what I am making the day after Thanksgiving! Thanks for sharing with us at Whole Foods Wednesday.

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  3. That looks super yummy! I've missed these past few posts. They're all so yummy!

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  4. I am hosting my whole family for Christmas for the first time. This came up when looking for a breakfast dish and I plan on making it tomorrow. Thank you for sharing.
    Merry Christmas to you and your family! :)

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  5. We have made this a few times and really love it! I have used both blueberries and blackberries in place of the cranberries; all are delicious. I did learn the hard way that chopping the cranberries is really important :)

    Just an FYI, we experimented this morning with using maple syrup instead of sucanat and had great success. We used 1/3 c. maple syrup and it turned out wonderfully! It would have been nice with an extra drizzle of syrup on top after it was baked, but I thought it was yummy even without the extra sweetness (and I have a RAGING sweet tooth).

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    Replies
    1. Hello Amy! So glad you have been enjoying this yummy breakfast! Thank you for sharing your suggestion with the maple syrup. I have actually been using honey instead of raw sugar with great success too and like it more with honey! I also just made some baked oatmeal with maple syrup a few weeks back. SO GOOD! I really need to get on the ball to share the recipe. Again, thank you!

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