I should eat healthier. I know I should…
I’m 50+ (ish),and I’m fully aware of just how much I abused the temple in my younger years. Debauchery, indiscretions, and work related stress aside, my idea of healthy eating was ordering part-skim mozzeralla on my pizza and toasting shredded wheat biscuits with bacon and cheddar. It’s not that I didn’t eat well, or correctly…. it’s just that everything’s better with butter…. lot’s of butter. … and an egg.
But times change, my waist-line expands and contracts like a human Continental divide… and when I turned 49, I got somewhat more serious about it. I lost 27 pounds. I spend much more time out of doors. I, for all intents and purposes…quit drinking anything except coffee. And, I pay attention to whole grains.
is why the other morning following the banal chatter on the twitter-verse, I happened on someone that I follow
talking to someone that I don’t (well, didn’t ) follow
about – oddly enough, baked oatmeal.
… and I was intrigued.
Although, to be honest I wasn’t fully invested in the idea. And since I only had steel cut oats on hand, I figured I’d just use them… and some peach yogurt.
While it was an okay thing (it certainly was a whole grain bonanza) it wasn’t anything to rave about. The oats swelled up like cooked barley and sat like a brick, unmovable, in the lower forty the better part of the day.
I decided to bite the bullet, spend the $1.97 for a box of rolled oats, and try again.
Moist, Oat-y, cakey, almost puddin-y deliciousness.
I will say I did modify her original recipe, which you can find here >> Just Baked Oatmeal’s Baked Oatmeal
I found it needed a bit more salt for my taste, and using only yogurt left the flavor a little one dimensional – I’ve listed the recipe here with my modifications.
Either way – it is definitely worth giving it a go for your morning (or brunch) nosh.
modified from Just Baked Oatmeal’s recipe
I’ve used Greek yogurt because it’s all I buy. I found just yogurt made it a little heavy, so I’ve used the buttermilk to cut it. I have another batch started today with only buttermilk, we’ll see how that works out tomorrow – I’ll amend this post with the results and my recommendations.
Serves 2 to 4
1 5.3 ounce Container of Vanilla Greek Yougurt
1/2 Cup Buttermilk
2 Cups Rolled Oats
2 Tablespoons Oil or Butter Substitute
1/4 Cup Turbinado Sugar
A Couple Drops Vanilla Extract
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
9″ Cake Pan
Medium Mixing Bowl
Shortening or extra Butter to grease the pan
The day before:
In the bowl, mix together the yogurt and oats – stir well to combine
Cover with plastic wrap and set on the counter to hydrate for at least 12 hours. I found that a full day works best.
The next morning:
Preheat the oven to 350
Uncover the oat mixture and add the remaining ingredients
Stir well with a spatula unil it is well mixed
Grease the cake pan and pour the batter into the pan
Bang it on the counter a couple of times to even things out
Bake at 350 for 30 minutes or until the edges and top are lightly browned
I served mine with a little extra vanilla yougurt and some mascerated navel oranges I had on hand.
Although, cream ,berries, syrup, honey, any or all would work perfectly.