...At least, that is what I always called it growing up. Through childhood, a frequent and most adored breakfast was this fresh-from-the-oven hearty bake, crammed with only the most delicious and nutritious of ingredients for a crisp autumn morning.
Over the years it has evolved, of course, what with it being passed along from my mother to me. She got it from an obscure yoga journal a while back, and has since made it her own. As have I.
But really, this is a prime example of why it is ridiculous to take the cop-out and do the instant flavored oatmeal packets. For one, their amounts are sad, the flavors are terrible and fake, and the oatmeal is flimsy. Try this dish and you won't want the former any more! It is vibrant, aromatic, very filling, provides energy, and refreshes the gastrointestinal track beautifully.
Serves 2-4 (depending on how hungry one is)
4 apples (cortland, pink lady, golden deliscious, braeburn, etc), chopped with skin on
1 large carrot, grated
1-2 tablespoons chopped FRESH ginger root
1 1/2 cup rolled oats
1 1/2+ cup water
Roughly 2 tablespoons (real) maple syrup, or raw sugar
Roughly 2 tablespoons lemon juice
1 teaspoon baking powder
Generous helping of cinnamon
Some Cloves and Coriander, as you like
Handful of walnuts, roughly chopped (or pre-chopped)
Handful of sunflower seeds
Handful of apricots, sliced vertically (optional)
To Make:
Oven at 400 degrees F.
Combine apples, carrot, ginger, oats, nuts and seeds, apricots, and spices in a large bowl. Add water and mix to combine thoroughly.
Pour into 8 inch baking dish, filling to the brim, and top with a few small cuts of (real) butter.
Cover snugly with foil and cook in oven for roughly 30-40 minutes. (I never time things really, I just check back for tenderness of apples and bubbling juices on a self-monitored timeline. Aroma is always a good sign of nearing the end. Sometimes, depending on the mixture, I will remove the foil a little more than half way through).
*Serve with a variety of additions/topping options: almond milk (yum!), whole milk, whole milk yogurt products. I sometimes get a wonderful Liberte brand yogurt called Mediterranee, and I must recommend that lemon or coconut goes wonderfully over top.
liberteyogourt.com/en/about-us/index.sn
Over the years it has evolved, of course, what with it being passed along from my mother to me. She got it from an obscure yoga journal a while back, and has since made it her own. As have I.
But really, this is a prime example of why it is ridiculous to take the cop-out and do the instant flavored oatmeal packets. For one, their amounts are sad, the flavors are terrible and fake, and the oatmeal is flimsy. Try this dish and you won't want the former any more! It is vibrant, aromatic, very filling, provides energy, and refreshes the gastrointestinal track beautifully.
Serves 2-4 (depending on how hungry one is)
4 apples (cortland, pink lady, golden deliscious, braeburn, etc), chopped with skin on
1 large carrot, grated
1-2 tablespoons chopped FRESH ginger root
1 1/2 cup rolled oats
1 1/2+ cup water
Roughly 2 tablespoons (real) maple syrup, or raw sugar
Roughly 2 tablespoons lemon juice
1 teaspoon baking powder
Generous helping of cinnamon
Some Cloves and Coriander, as you like
Handful of walnuts, roughly chopped (or pre-chopped)
Handful of sunflower seeds
Handful of apricots, sliced vertically (optional)
To Make:
Oven at 400 degrees F.
Combine apples, carrot, ginger, oats, nuts and seeds, apricots, and spices in a large bowl. Add water and mix to combine thoroughly.
Pour into 8 inch baking dish, filling to the brim, and top with a few small cuts of (real) butter.
Cover snugly with foil and cook in oven for roughly 30-40 minutes. (I never time things really, I just check back for tenderness of apples and bubbling juices on a self-monitored timeline. Aroma is always a good sign of nearing the end. Sometimes, depending on the mixture, I will remove the foil a little more than half way through).
*Serve with a variety of additions/topping options: almond milk (yum!), whole milk, whole milk yogurt products. I sometimes get a wonderful Liberte brand yogurt called Mediterranee, and I must recommend that lemon or coconut goes wonderfully over top.
liberteyogourt.com/en/about-us/index.sn
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| For those of you who don't know what fresh ginger looks like, it is that pale looking root on my cutting board. It isn't worth being intimidated by - Break off a section, or cut it, peel away the skin, and chop or mince or grate to your hearts content. Caya 2011 |
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| Caya 2011 |
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| I often add to the recipe for more, as it tends to go fairly quickly in a given morning, and seriously, this dish as a cold dessert or snack, or even for the following morning, is amazing! Caya 2011 |
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