I make oatmeal at least twice a month, usually more often. It makes a great breakfast and we always have leftovers for a morning or two. We enjoy baked oatmeal with fruit in it, I love that it is a one dish breakfast that has both a fruit and a whole grain. I prefer making baked oatmeal on Sunday mornings when we are not rushed, the girls love to help mix and we have time to relax while the oatmeal bakes. And I know that I have Monday morning breakfast made! It makes the start to the week a little easier.
I have made Pluot baked oatmeal several times since Near & Far has been out, and it has become a family favorite. I took inspiration from that oatmeal to make this baked oatmeal. I added juicy blueberries, creamy pistachios and tangy blood oranges. I almost always have blood oranges in our crisper when they are in season. They add a great pop of color to any dish. They also have a slight raspberry flavor that I really love. For three years my daughter had food allergies and we couldn’t have eggs or dairy. That did not mean that we gave up baked oatmeal or anything else we enjoyed. I just learned new ways to make them. I still cook without both of those items a lot. There is a note at the bottom of the recipe to make it vegan. I try to cook vegan several days out of the week. If my husband ate more vegetables it would be a lot easier!
Blueberry Blood Orange Baked Oatmeal
2 Cups Oatmeal
1/3 Cup Roasted Pistachios, chopped
1 teaspoon Baking Powder
1 teaspoon Cardamom
1/2 teaspoon fresh Nutmeg
1/2 teaspoon salt
Zest of 2 Blood Oranges
1 Cup Milk or Buttermilk
1 Cup Water
1/4 Cup pure Maple Syrup
2 teaspoons Vanilla Bean Paste or Extract
2 Cups Fresh or Frozen Blueberries
2-3 Blood Oranges, Peeled and Sliced
3 Tablespoons Sugar
1. Preheat oven to 375*. Lightly Spray a large broiler safe dish (see note) with coconut oil or non-stick spray.
2. In a bowl mix together the dry ingredients. Oatmeal, pistachios, baking powder, cardamom, nutmeg, salt and orange zest. In another bowl mix together the wet ingredients. Milk, water, maple syrup, egg, vanilla bean paste. Stir the wet mixture into the dry mixture.
3. Spread the blueberries in the bottom of your baking dish. Top with your oatmeal mixture, spreading it evenly in your dish. Bake 30 – 40 minutes until your oatmeal is set.
4. Remove from oven and place the blood orange slices on top of the oatmeal. Sprinkle with sugar and place under the broiler until the sugar has melted and your oatmeal is golden. Allow to set for a few minutes before serving.
* If you do not have a broiler safe dish you can use a culinary torch to brulee the oranges. Alternatively the sugar can be added to the top of the oatmeal before baking, and add the orange slices before serving.
*The orange slices do not reheat well. The oatmeal mixture does, so eat all of the orange slices the day you make the oatmeal.
*Vegan Option: Use almond/soy milk and replace the egg with 1 Tablespoon ground flax seed mixed with 3 Tablespoons water ~ allow to rest 5 minutes before using.
Recipe inspired by Near & Far
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