Cherry Hazelnut Baked Oats
Delicious cross between bread pudding and a bowl of oatmeal, with a custardy bottom layer and top layer of oats, nuts and fruit.
Servings: 4 people
Ingredients
- 1/4 cup dried cherries
- 3/4 cup quartered sweet cherries fresh or frozen
- 2 Tbsp brandy or orange juice
- 1 cup old-fashioned rolled oats
- 2 Tbsp shredded, unsweetened coconut
- 2 Tbsp ground flax meal
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup hazelnuts covered with water and soaked for several hours
- 1 1/4 cups water
- 2 Tbsp maple syrup or honey
- 1 large egg
- 1 Tbsp coconut oil or melted butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375° F. Oil or use pan spray to coat a three-four cup casserole dish.
- Combine the dried and fresh/frozen cherries with brandy or orange juice. Macerate while completing the next steps.
- Combine oats, coconut, flax, cinnamon, salt and bakingpowder in a large mixing bowl. Drain the soaked nuts and drop into a high-speedblender or food processor. Blend at high speed until the mix appears liquid.Add to the blender the maple syrup, egg, oil or butter, and vanilla. Blend tocombine. Add the fruit to the blender and pulse to chop to the degree desired.Pour the liquid mixture into the large bowl of dry ingredients and stir tocombine. Pour into the prepared casserole dish and bake for 25 to 30 minutes,until set and browned on top. Portion and serve, or refrigerate until ready toserve. If reheating, warm the oats in a low oven (300° F.) or briefly in the microwave. Servewith hot milk.