I have been neglectful of the blog, and especially neglectful of posting this recipe, as I have had so many requests for it from guests. We’ve been using it for about the last six months, and find it to be everything you want in a breakfast – healthy, hearty, tasty and easily adapted to be gluten-free, low-sugar or vegan. It’s adapted from a recipe on Epicurious, who attribute it to Heidi Swanson’s Super Natural Every Day cookbook. I have made some changes to it: blueberries instead of huckleberries, almonds instead of walnuts, brown sugar for cane sugar, and no extra butter drizzled on top at the end, but you could restore those changes depending on your preferences. If I have a gluten-free guest, I use gluten-free oats and baking powder. For vegan guests, I use almond milk, coconut sugar, Earth Balance buttery sticks, and add a mashed banana to the oat mixture and omit the egg from the milk mixture.
Thanks to Monica and Rock at the White Cedar Inn in Freeport, ME for sharing the original recipe – they serve it to guests with a fried egg on top. Fried eggs go on anything, right? I’ve been serving mine with real maple syrup on the table – it’s been a big hit! It also reheats well, so make a pan at the beginning of the week and reheating it for breakfast during the week makes it a snap to have a healthy start to the day. And to a new year – Happy 2014!
the inside of an 8 or 9 inch square baking dish.
almonds, sugar, baking powder, cinnamon and salt.
milk, egg, butter and vanilla.
bottom of the baking dish and sprinkle 1 cup of the berries on top.
Cover the fruit with the oat mixture. Drizzle the milk mixture over
the oats. Scatter the remaining berries on top.
top is browned slightly and the oatmeal has set.
Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV