Chai-Spiced Baked Oatmeal with Almonds and Blueberries
17 people added this to their Recipe Box
Serve the almonds and blueberries in bowls so that everyone can personalize his or her own dish.
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
-
1-1/2 cups (375 mL) large-flake rolled oats
1/4 cup (50 mL) packed brown sugar
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each ground ginger and cardamom
1/4 tsp (1 mL) salt
Pinch each ground cloves and pepper
2 cups (500 mL) milk
1 cup (250 mL) toasted sliced almonds
1 cup (250 mL) 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.)
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.
Tags:
Breakfast and Brunch; Grains; Sugar/Sweets; Eggs; Nuts; Fruits; Bake; Make-Ahead; For Kids;
Source
Canadian Living Magazine: March 2009
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