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Hints, Tips & Recipes

Baked Oatmeal
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Featured Recipes

**Plus, don't forget to check out all of the extra recipe packets 
at the bottom of this page 
from past classes and from my
Time Warner Cable "Wisconsin on Demand"
Channel #411 Cooking Specials**


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Pecan & Berry Baked Oatmeal with Cranberry-Apple Compote


Serving Size  : 9     
                        Oatmeal:
  1 ¾ cups  whole milk
  2        eggs
  ½       cup  maple syrup
  ¼       cup  unsalted butter -- melted
  ¼       cup  unsweetened applesauce -- or mashed bananas
  3        cups  old-fashioned rolled oats
  1        teaspoon  baking powder
  1        teaspoon  cinnamon
  1        teaspoon  vanilla
            pinch  salt
  1 ½    cups  berries -- frozen or fresh, do not thaw
  ½       cup  chopped pecans -- or walnuts, optional
                        Compote:
  12      ounces  cranberries -- fresh or frozen, do not thaw
  1        cup  sugar
  1        cup  apple cider -- can use hard cider, if desired
  2        cinnamon sticks
  12      whole cloves
  1        lemon -- zest and juice
  1        orange -- zest and juice
  2        Granny Smith apples -- peeled, cored and chopped

Adjust the oven rack to the lower third position and preheat to 350. Spray a 9 x 9 or 11 x 7 glass baking pan with nonstick spray.

Stir everything except nuts together in a large bowl. Pour into prepared pan and top with nuts (or they can be stirred in). 

Bake for 35-40 minutes or until the center is almost set which will yield a softer oatmeal. For a drier, firmer oatmeal bake until center is completely set; about 10 minutes more.

Meanwhile make the compote in a medium saucepan; combine cranberries, sugar, cider, zests, and juices. Bring to a gentle boil, then reduce to simmer and cook for 5 minutes.

Add apples and cook 5 to 10 minutes more, or until the apples are tender but not falling apart. Allow sauce to cool and serve chilled.

Serve the oatmeal topped the compote.

Per Serving (excluding unknown items): 473 Calories; 16g Fat (28.9% calories from fat); 9g Protein; 80g Carbohydrate; 11g Dietary Fiber; 67mg Cholesterol; 121mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

NOTES : 
*Double this recipe for a 9 x 13 and add at least 10 minutes to the baking time.
*You can bake this til almost set, cool completely and store in the fridge for up to one week. Can be reheated in a 300 degree oven for 25 minutes till warmed back thru or microwave individual portions for an easy breakfast
*Eggs can be replaced with an extra 1/3 cup applesauce and butter replaced with melted coconut oil for vegan option.
*Brown sugar may be substituted for maple syrup.
*You may substitute 1 - 1 1/2 cups chocolate chips or dried cranberries or raisins or diced peaches etc. for the berries.

*You can skip the compote and just serve the oatmeal with warmed cream.

 



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Click on a link below to find printer-friendly recipe packets
from past cooking classes and
Time Warner Cable "Wisconsin on Demand" Cooking Specials.

Enjoy!

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