Give a warm welcome to Jacqui from So Good & Tasty. She is the last blogger to do a guest appearance here before we will be back ourselves with new recipes, stories and photos. It has been so much fun sharing some of our favorite healthy food blogs with you, and we hope that you have found their recipes as inspiring as we have. Now we are very much looking forward to get back in a kitchen again (hopefully we have found one by next week).
Jacqui has a very similar food philosophy as us, it is all about whole grains, nuts, fruit, vegetables, and making the most of everyday. If you are looking for delicious cookie recipes only using spelt, whole wheat and unrefined sugars, So Good & Tasty is definitely the place to go. Although this time she shares a comforting warm winter recipe perfect for the weekend breakfast. Here is Jacqui, telling you about it herself:
Winter in the Pacific NW is very rarely white and full of days below the freezing point, but we do have plenty of gray, wet days that still give that bone chilling feeling and need for warmth and a comforting meal. Days like this make me crave oatmeal in the morning more then usual because of its stick to your ribs and warming qualities.
Oatmeal has been a staple in my morning routine for as far back as I can remember. My sister and I would wake up early and get ready for school, all while my mom would be in the kitchen setting out our bowls and preparing our oatmeal. On the weekends or special occasions, oatmeal was baked in the oven over a bed of fresh fruit. Sometimes it was apples or pears, other times it was bananas or berries, but every time it was filled with spices and the sweetness of brown sugar.
I now make this same oatmeal in my kitchen, but I replace the brown sugar with pure maple syrup, almond milk for the cows milk, and use coconut butter instead of real butter to get the same creamy, slightly sweet effect, but with the ingredients I use from day to day.
What I love most about baked oatmeal is it’s versatility. You can use any fresh seasonal fruit and you can change out whatever kind of nuts and/or seeds you fancy. It’s all based on personal preference. I love meals like that. It makes enough for four hearty bowls, but if there happens to be only two of you or less, make it early in the week and enjoy the leftovers re-warmed for the next few days.
Baked Oatmeal with Pears
2 cups rolled oats
1/2 cup chopped walnuts, toasted
1/4 cup pepitas (hulled pumpkin seeds), toasted
1/4 cup hazelnuts, toasted
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
pinch of fine sea salt
2 cups almond milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
2 ripe pears, diced
1 tablespoon coconut oil, melted, plus more for greasing pan
Preheat the oven to 375˚F. Grease the bottom of a 10×8-inch baking dish with the coconut oil, set aside.
Place the rolled oats, nuts, baking powder, spices, and salt in a medium mixing bowl.
In a separate bowl beat the egg. Add to it the almond milk, maple syrup and vanilla, stir well to combine.
Spread the chopped pears into an even layer in the baking dish. Pour the oat mixture to cover the pears, then slowly pour the wet ingredients over the oats so everything is evenly soaked. Drizzle the melted coconut oil over the top and bake for 30-35 minutes. When it’s done the oatmeal should be set and lightly browned on top and your kitchen smells like cinnamon. Let cool slightly before serving.
Text & photo by So Good & Tasty