For years I saw on blogs and boards references to ‘Baked Oatmeal’ for breakfast. Although everyone who mentioned it gushed about how great it was, it didn’t sound like anything I wanted to try. I’m not sure what finally convinced me to try it, but eventually I did and I’ll bet you already know what I’m going to say next. Yep, everyone loved it. Even the ones who don’t like oatmeal.<\/p>\n
It’s been a long time since I last made it. It didn’t really appeal to me that much during the summer, but that may just be me. Now that the mornings are getting rather – ahem- ‘crisp’, it once again sounds like a great way to start the day.<\/p>\n
It’s tough to come up with an actual recipe, since I tend to throw in what I have around the kitchen and what sounds good at the time. Today’s version went something like this:<\/p>\n
Last night I mixed and set out overnight:
\n1 1\/2 cup steel cut oats
\n1 tablespoon yogurt
\nwarm water<\/p>\n
I like the texture and chewiness of steel cut oats. I don’t know if it works as well with rolled oats since I’ve never tried it. If someone has maybe they could comment on it. Either way, oats are more nutritious<\/a> when soaked overnight.<\/p>\n This morning I drained the oats and added: I baked it at 350 degrees for about 45 minutes and served with more butter and fresh cream.<\/p>\n Next time, instead of apple and walnut, I’m thinking dried cranberries and macadamia nuts. On the other hand, I did just buy a bunch of persimmons…<\/p>\n Let me know what flavor combinations you come up with.<\/p>\n","protected":false},"excerpt":{"rendered":" For years I saw on blogs and boards references to ‘Baked Oatmeal’ for breakfast. Although everyone who mentioned it gushed about how great it was, it didn’t sound like anything I wanted to try. I’m not sure what finally convinced me to try it, but …<\/a><\/p>\n","protected":false},"author":2,"featured_media":669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[2],"class_list":["post-96","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-breakfast"],"_links":{"self":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/96","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/comments?post=96"}],"version-history":[{"count":4,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/96\/revisions"}],"predecessor-version":[{"id":710,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/96\/revisions\/710"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media\/669"}],"wp:attachment":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media?parent=96"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/categories?post=96"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/tags?post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\ndash salt
\n1 egg
\n1\/3 cup whole milk
\n1\/4 cup real maple syrup (you could use honey)
\nchopped apple, walnuts, cinnamon, fresh grated nutmeg and a chunk of grass-fed butter.<\/p>\n