Cherry Hazelnut Baked Oats

On the farm, the only milk we knew was the white liquid emanating from a cow. In my very early childhood, that milk magically appeared in a little thermal lined box that Mom kept by the front door. Yes, “the milkman” delivered each week, not that we usually saw him.  Mom’s beloved half and half and occasionally cream were tucked into the box, too.  Life on the farm by necessity included a great deal of social distancing, cue the quaint pastoral image … never mind that today, we have every product known to man delivered right to our door!

This was a time in which milk was what farm children drank; three full glasses with meals daily. As an adult of advanced middle age, I now primarily drink water. But I want milk in my cappuccino, and use it regularly in cooking and baking. Lactose, the sugar found in cow’s milk, is not welcomed in any way by my picky digestive system. Lactose free milk is made by breaking the lactose molecule apart, using the digestive enzyme lactase; making it more digestible for many.  While I keep this product in the fridge, I find myself increasingly using what I call “alt-milks” for cooking, smoothies, and hot drinks. “Milk” from oats? From nuts? From coconuts? Yep, all are snugly nestled into my pantry and refrigerator.

As I first played with using alt-milks, I bought them at the grocery store. But I kept reading about these adventurous folks who made their own alt-milk at home. I wasn’t too sure about farm girls making their own milk… sounded a bit too goop-y, if you catch my drift. Farm girls don’t goop. Then Amy Chaplin (http://amychaplin.com/) got hold of me, with her gorgeous photos of mixed and flavored alt-milks.

Next thing you know, I had soaked a cup of almonds and fired up the Vita-Mix. I might add that my husband looked on with great skepticism, as I turned the dial up to warp speed. He was literally gawking; mouth agape, as the nuts and water transformed into frothy white “milk.” “It looks like milk!” he raved. I poured samples into glasses, upon which he commented, “Well, we won’t be buying almond milk at the store anymore.” He was right. This “milk” was thick, rich, and delicious. I’m still not visiting goop, though.

Along with the aforementioned milk, oats and eggs were staples in the farm pantry. A bowl of oatmeal made the occasional appearance at breakfast, and was baked into biscuits and muffins.  The plentiful egg was scrambled, baked, poached and fried. Ms. Chaplin discussed making breakfast bowls by combining whole grains with freshly made, unstrained nut milk, to make the ultimate bowl of porridge.  But my thoughts strayed to baked oats. Bread pudding made frequent appearances for dessert on the farm. But no one thought to make oat pudding. Baked oatmeal is the best cross ever of oatmeal and bread pudding. And thus was born my Cherry Hazelnut Baked Oatmeal.

The dish is predominantly prepped in the blender/food processor. Dry ingredients are mixed, nut milk is whizzed up with maple syrup, egg and flavorings. Fruit is pulsed in to chop. Mix it together and bake, for four delicious breakfast servings of a custardy, nutty casserole with a nut and oat topping.  If doubled, the recipe fits well into an 8-inch square pan, for eight servings. Given our small family size, I use a small shallow 3-cup casserole dish that I, um… won in a recipe contest. I make the casserole ahead for convenience, then portion and heat in the microwave at breakfast time. Served in lovely bowls with additional nut milk, it makes me appear almost competent first thing in the morning, despite my rampant brain fog.  Give them a shot- you, too, can appear capable in the morning!