Chai-Spiced Baked Oatmeal with Almonds and Blueberries
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 269 |
| pro | 10 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 35 g |
| fibre | 5 g |
| chol | 7 mg |
| sodium | 137 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 15 |
| vit A | 4 |
| vit C | 4 |
| folate | 6 |
- Portion size: 4 to 6
Serve the almonds and blueberries in bowls so that everyone can personalize his or her own dish.
Ingredients
- 1-1/2 cups 1-1/2cupslarge-flake rolled oats
- 1/4 cup 1/4cuppacked brown sugar
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspground ginger
- 1/4 tsp 1/4tspcardamom
- 1/4 tsp 1/4tspsalt
- 1 pinch 1pinchground cloves
- 1 pinch 1pinchpepper
- 2 cups 2cupsmilk
- 1 cup 1cuptoasted sliced almonds
- 1 cup 1cupthawed or fresh blueberryblueberries
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
