Chai-Spiced Baked Oatmeal with Almonds and Blueberries

By The Canadian Living Test Kitchen

Tested till perfect

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Chai-Spiced Baked Oatmeal with Almonds and BlueberriesServe the almonds and blueberries in bowls so that everyone can personalize his or her own dish.1 user reviews.
Chai-Spiced Baked Oatmeal with Almonds and Blueberries

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 269269 cal
pro 10 g10g pro
total fat 11 g11g total fat
sat. fat 2 g2g sat. fat
carb 35 g35g carb
fibre 5 g5g fibre
chol 7 mg7mg chol
sodium 137 mg137mg sodium
% RDI: -
calcium 1414 calcium
iron 1515 iron
vit A 44 vit A
vit C 44 vit C
folate 66 folate

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Serve the almonds and blueberries in bowls so that everyone can personalize his or her own dish.

Ingredients

  • 1-1/2 cups large-flake rolled oats 1-1/2 cups large-flake rolled oats
  • 1/4 cup packed brown sugar 1/4 cup packed brown sugar
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 1/4 tsp ground ginger 1/4 tsp ground ginger
  • 1/4 tsp cardamom 1/4 tsp cardamom
  • 1/4 tsp salt 1/4 tsp salt
  • 1 pinch ground cloves 1 pinch ground cloves
  • 1 pinch pepper 1 pinch pepper
  • 2 cups milk 2 cups milk
  • 1 cup toasted sliced almonds 1 cup toasted sliced almonds
  • 1 cup thawed or fresh blueberries 1 cup thawed or fresh blueberries

Preparation

1-   In bowl, stir together oats, sugar, cinnamon, ginger, cardamom, salt, cloves and pepper; pour in milk and 1-1/2 cups (375 mL) water, blending well. Scrape into greased 8-inch (2 L) square glass baking dish.

2-   Bake in 350°F (180°C) oven, stirring once, until liquid is absorbed and oats are softened, about 50 minutes. Serve with almonds and blueberries to sprinkle over top. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days. Serve warm.)

Additional information : Tip: Toast almonds in skillet over medium heat, shaking pan often, until golden and fragrant, about 4 minutes.

Source : Canadian Living Magazine: March 2009

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