November 5, 2007
I’ve been craving my favorite baked oats ever since writing about them the other day on this blog.
The recipe is actually from the Moosewood Classics cookbook, but I’ve made it so many times and adjusted the amounts and ingredients to my own liking so much over the years that I’m not sure how closely it resembles the original anymore.
In any case, this recipe provides the creamiest, richest-tasting, most delicious bowl of stickin-to-your-ribs-for-the-entire-morning oatmeal that you will ever eat. It reminds me of an old-fashioned rice pudding, with a similar texture and creaminess, but made without refined sugar, and with lots of fibre from the apples and raisins (not to mention a whole whack of minerals!). And oats are a terrific source of phytoestrogens and soluble fibre. . . great for those mid-lifers like moi.
Another fabulous plus to this breakfast is that it’s wonderfully convenient. What I usually do is whip up the oat-milk mixture first thing and pop it in the oven, then go shower and get ready for work. By the time my hair is done, so is the oatmeal, and I can happily spoon it up as I read the paper.
TO VIEW THE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.