Posted in BREAKFAST

AFC Peanut Butter And Marmalade Baked Oatmeal

AFC PEANUT BUTTER AND MARMALADE BAKED OATMEAL

A perfect baked cereal dish for a breakfast buffet. Peanut butter and orange marmalade atop a brown sugar-sweetened cinnamon-spiced stone ground Scottish oatmeal cooked with apple cider! For added protein we add a little textured vegetable protein. A spray of fresh blueberries completes this Breakfast Masterpiece!

Serves 12

Preheat oven to 400 degrees

6 c. water

1 c. apple cider

2 c. Scottish Oatmeal (stone ground)

1 t. pink Himalayan salt

1/2 c. TVP (textured vegetable protein)

1/2 c. light brown sugar

1 T. cinnamon

1 t. ground allspice


extra virgin olive oil

1/4-1/3 c. creamy peanut butter – I used Jif Creamy Natural

approx. 1/3 c. orange marmalade I used Smucker’s brand

1 dry pt. fresh blueberries, washed and drained

additional sugar


In extra-large saucepan, over medium-high heat, place water, cider, oatmeal and salt. Stir well and bring to boil, stirring often.

Add TVP, brown sugar, cinnamon and allspice. Stir well, reduce heat to medium-low and cook for about 10 minutes or till oatmeal is done to your liking, stirring often.

Pour about 1 Tablespoon extra virgin olive oil in bottom of 9 x 13 inch baking dish, brush evenly on bottom and up sides.

Evenly pour cooked oatmeal into baking dish.

Drop about 1-2 teaspoons peanut butter in 12 equidistant locations on top of the oatmeal. Beside the peanut butter in each location place 1-2 teaspoons orange marmalade.

Bake in preheated 400 degree oven, uncovered, for 30 minutes.

Remove from oven. Evenly distribute the fresh blueberries on top of the oatmeal, pressing them down just a little so the oatmeal holds them in place.

Sprinkle evenly with sugar as desired.

Let set for about 5 minutes before serving.


Notes: Add the oatmeal in the water and cider before bringing it all to a boil for a creamy texture. Stone ground oats tend to stick together when the oats are added after the boil, requiring a lot more whisking.






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Author:

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

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