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Baked Oatmeal
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| 1 cup (5 3/4 ounces) | steel cut oats |
| 4 Tbsp (1/2 stick, 2 ounces) | unsalted butter |
| 4 cups (1 quart) | water |
| 3 cups (10 1/2 ounces) | old-fashioned rolled oats |
| 3/4 cup (5 5/8 ounces) | packed light or dark brown sugar |
| 1 1/2 cups (6 ounces) | peeled and diced apple,, (1 large) |
| 1/2 cup (3 ounces) | diced dried apricots |
| 1/4 cup (1 5/8 ounces) | diced crystallized ginger |
| 1 tsp | salt |
| 2 tsp | ground cinnamon |
| 1/4 tsp | ground nutmeg |
| 2 large | eggs |
| 1/2 cup (4 ounces) | milk |
| 1 tsp | vanilla extract |
Preheat the oven to 350 degrees F. Butter a 9-inch square baking dish.
Place the steel-cut oats and butter in a large bowl. Bring the water to a boil, and pour over the oats. Cover and let stand for 20 minutes.
After 20 minutes, stir in the old-fashioned oats, brown sugar, apple, apricots, ginger, salt and spices. In a separate bowl, whisk together the eggs, milk, and vanilla. Stir into the oat mixture. Transfer to the prepared baking dish.
Bake, until the center is set, 35-40 minutes. Remove from the oven, and serve warm with milk or cream for breakfast, or warm with whipped cream, ice cream of frozen yogurt for dessert.
Variations:
Blueberry Oatmeal Omit the apricots, and substitute 2 cups fresh blueberries for the diced apples.
Banana-Walnut Oatmeal Substitute 1 1/2 cups diced bananas for the apples, and 1/2 cup walnuts for the apricots.
Cranberry-Apple Oatmeal Substitute 1/2 cup dried cranberries for the apricots; replace 2 cups of the eater with apple juice or cider.
I will use whatever dried fruit I have around instead of the apricots, have replaced with nectarine, peach or cherries.
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