BAKED OATMEAL WITH APPLE CRANBERRY COMPOTE 75

YIELD:

Makes 6 servings for main dish or 8-10 servings as a part of a larger meal

INGREDIENTS

  • 3 cups rolled Quaker Oats
  • 1/2 cup brown sugar
  • 1/2 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup half & half or whole milk
  • 2 eggs
  • 1/2 cup honey
  • 1 tsp. pure vanilla
  • 1/2 cup melted butter
  • Cranberry Apple Compote:
  • 2 firm, tart apples peeled, cored and cut into 1/2” dice
  • 1/2 cup dried cranberries
  • 1/3 cup honey
  • 1/2 cup apple juice
  • juice and zest of one orange
  • 2 T butter
  • 1 tsp. pure vanilla

DIRECTIONS

Preheat oven to 350° Spray an 8×8 baking dish with non-stick pan spray

Combine the oats, brown sugar, pumpkin pie spice, baking powder and salt in a large bowl.In a separate bowl, whisk together the half & half, eggs, honey, and vanilla. Stir the dry and wet mixtures together, add the melted butter and mix again.Spread the mixture into an 8×8 pan and bake for 25-30 minutes.While the oats are baking, combine the apples, cranberries, honey, along with the apple juice and juice from the orange (reserve the zest) into a small saucepan. Bring the mixture to a boil for 1 minute and reduce to simmer for 15 more minutes, stirring often. The apples should soften and the liquid should coat the fruit. Remove the compote from the heat and stir in the orange zest, butter and vanilla, keep warm for serving or cool and store in an air-tight container in the refrigerator if making ahead.Remove the baked oatmeal from the oven, it should be soft but set. You can cool for about 10 minutes and serve alongside the compote or cool completely, cover and refrigerate if making ahead.

Tip: You can substitute apples for the pears and try some blue cheese added to the Boursin for a different flavor.