Blackberry Baked Oatmeal
A cozy and flavorfully filling sampling of the season's best right in your breakfast bowl.
Equipment
- 1 High speed Blender
- 1 Slow Cooker if preparing overnight version
Ingredients
- 2.5 Cups Rolled oats, divided
- 1 Cup Chopped walnuts, toasted lightly can also use pecans
- 1/2 Cup Dried peaches can substitute dried cranberries or raisins
- 1 Tsp Baking Powder
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Real Salt
- 1 1/4 Cup Milk
- 2 Large Farm-fresh Eggs
- 1 Cup Blackberry Preserves or other fruit butter/preserves
- 1 Tsp Vanilla
- 1/4 Cup Organic Cane Sugar or Sucanat
- 1 Cup Water, possibly up to 1/4c more
Instructions
- Preheat oven to 375°F and prepare an 8x8 inch dish with some butter, lard or other non-toxic fat.
- Blend 1 CUP of oats into a coarse grind in the blender.
- In a mixing bowl, combine remaining rolled oats, the ground oats, walnuts, dried fruit, baking powder, cinnamon, and salt.
- Into the blender pour milk, eggs, preserved fruit butter or jam, vanilla, sugar, and water. Blend well.
- Pour blender contents into the bowl containing the oat mixture and mix well.
- Pour the oatmeal batter into the prepared baking dish, using a spatula to scrape all the sides of the bowl well.
- Bake 43-45 minutes and serve while warm with fresh milk and a smile.
Notes
Use what you've got on hand. Any fruit butter or preserve can work well in this recipe. I have use pumpkin butter, pear honey, apple butter, and plum preserves with great success each time.
