Breakfast, Brunch, Healthy, Whole Grains

Tales of Woe – The one with the oatmeal

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.

Which…
is why the other morning following the banal chatter on the twitter-verse, I happened on someone that I follow

http://foyupdate.blogspot.com/

talking to someone that I don’t (well, didn’t ) follow

http://bakedoatmeal.blogspot.com/

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.
Now…
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.

Baked Oatmeal
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
Ingredients
1 5.3 ounce Container of Vanilla Greek Yougurt
1/2 Cup Buttermilk
2 Cups Rolled Oats
2 Tablespoons Oil or Butter Substitute
2 Eggs
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
Spatula
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.