September 5, 2017
Parish house Inn recipe: Michigan Baked Oatmeal
Posted by: Martha Cleary
Michigan Baked Oatmeal has become my signature dish at the Parish House Inn because it transform basic oatmeal into a breakfast to remember. The baking method changes the taste and texture of the oatmeal because when starch is mixed with water and stirred, the molecules stick together and just about make paste. Since all the ingredients are mixed together and then baked, the individual grains of oatmeal just absorb the liquid and plump up to give a nice chewy texture. I always tell my guests to make this when they are making dinner, when you have the oven on anyway. In the morning you just scoop the oatmeal into your bowl, microwave it for a minute or two and eat! It can be stored in the refrigerator for 3 -4 days ...if it lasts that long!
TIP: I usually use powdered milk because it won't curdle when heated and it has a rich taste...not to mention it's always ready to use. Substitute soy, almond or any other milk if you prefer. I call it Michigan baked oatmeal because I use dried cherries, which are huge here. However, you can use raisin and cinnamon or any combination of fruit and flavors. Always use the apple, as it adds moisture, texture and flavor. So...enjoy!
MICHIGAN BAKED OATMEAL
Yield: 6 servings
2 cups old fashioned oats
4 cups milk or 1 1/3 cups powdered milk and 3/34 cups water
½ teaspoon almond flavoring
¼ cup brown sugar
½ cup dried cherries
1 large apple cored and grated...yes leave the skin on but do use a grater.
½ cup sliced almonds for topping
Preheat oven to 375o.
Coat a 3 quart casserole or an 8x8x3 inch baking pan with cooking spray. Combine all the ingredients in the pan and stir to mix. Sprinkle almonds evenly over the top.
Bake uncovered for 30 – 45 minutes, when it is bubbling around the edges. Let it sit for 5 minutes before serving. It will absorb and liquid as it cools. Serve hot and enjoy!
By Chris Mason
Chef/innkeeper at the Parish House inn bed and breakfast for 24 years and author of her cook book