Welcome to the Cabin Fever Breakfast Bakery
Looking for New and Different, something really really Different, because otherwise I’d go nuts in this stubborn winter weather, I tried baked oatmeal. Add eggs and milk and sweetener, load it with nuts and dried fruit, sometimes chopped apple. Spread it in a loaf pan or divide it into “muffins” and bake. Eat hot or cold — and this recipe has a twist: espresso powder gives a mocha touch. To eat: as a muffin, or place in bowl and pour milk over it.
Maple Espresso Baked Oatmeal (makes 12 “muffins”)
2-1/2 cups rolled oats (“old fashioned” on label)
1 tablespoon espresso powder
2 teaspoons baking powder
1 teaspoon salt
2 ounces unsalted butter
2/3 cup real maple syrup
2/3 cups milk
1 cup nuts (pecans, walnuts)
3/4 cup dried fruit (raisins, cherries, craisins)
Heat oven to 350 degrees. Melt butter in a heated pan until it browns slightly and smells nutty. Set this aside to cool. In large bowl, combine oats, baking powder, espresso powder and salt. In medium bowl combine maple syrup, eggs, milk and melted butter. Then add liquid ingredients to the big bowl, mix well and let it sit 10 minutes while you butter the loaf pan or prepare the muffin pan: Use liners, and grease them.
Then spoon 1/2 cup of mixture into each baking cup, or pour all into a loaf pan. Tamp mixture down. Bake “muffins” 30-35 minutes; loaf pans 50 minutes. Eat warm or cold. I like it chilled — tastes like bread pudding — but it’s so much better for you, and the espresso wakes you up.