Creamy Baked Oatmeal Breakfast Pudding with Apple

Creamy baked oatmeal breakfast pudding

We are a porridge family. We buy our rolled oats in 8 kg bags and most weekday mornings I or my husband set a pot of oats on the stove to cook before the kids get out of bed. Oatmeal is one of the few things that fills me up in the morning, and keeps my stomach from growling before 10:00 a.m.

It’s handy being a lover of oatmeal since it’s so darn healthy. There is a list as long as my arm of the health and nutrition benefits of oats. I consider it a bonus that oats and molasses make such a lovely pair.

Creamy baked oatmeal breakfast pudding

My husband is the real porridge expert in our house. His is always much creamier than mine.

If you’re a fan of extra creamy porridge then I think you’ll enjoy this baked oatmeal breakfast pudding. Smoother than the rice custard of my childhood, when eaten warm right out of the oven it’s a comfort on chilly days.

Creamy baked oatmeal breakfast pudding

The recipe takes just a minute of prep before bed and then mixes up quickly in the morning. It also reheats well if you have leftovers or decide to bake it ahead of time.

The recipe is adapted from Simple Bites, and according to Aimee (at Simple Bites), soaking oats makes them more digestible and helps your system absorb more of the nutrients in the oatmeal.

Oatmeal breakfast pudding with apple

Slightly adapted from Simple Bites

Serves 6

  • 2 cups rolled oats (preferably old fashioned)
  • ½ cup buttermilk
  • pinch of salt
  • 3 eggs
  • 1 cup milk (nut, seed or cow’s)
  • ½ tsp. vanilla
  • ¼ cup Grandma Fancy Molasses
  • 2 Tbsp. butter, melted (can use oil)
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/8 tsp. grated nutmeg
  • 1 apple, grated
  1. In a large bowl combine rolled oats, buttermilk, salt and 1-1/2 cups of water. Stir then cover with a dish towel and let sit overnight.
  2. The next morning pour oat mixture into a colander and drain for a few minutes to remove excess moisture.
  3. Preheat the oven to 350 F and line a 9”x9” pan with parchment paper or grease it well.
  4. In a separate bowl, whisk the eggs then add the milk, vanilla, molasses and melted butter. Mix well then sift in the baking powder, cinnamon and nutmeg.
  5. Add soaked oats to the egg mixture.
  6. Core the apple and  grate it on the large side of a box grater. Add to the oat mixture and combine well.
  7. Pour mixture into the prepared pan. Place additional apple slices on top and bake for 40 -45 minutes or until light golden on top.
  8. Let stand for 5 minutes. Serve hot with milk and drizzled with maple syrup or molasses.

 A great variation from Lorraine, a reader:

“I didn’t soak the rolled oats overnight, so I increased the total milk to 2 cups. And I don’t like grating, so I lined the bottom of the pan with 2 sliced apples. My daughter loves blueberries, so I also added about a cup of frozen blueberries to the top and finished it off with about 1/3 cup sliced almonds.” Yum! I think Lorraine’s version is my new favourite.

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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Sarah’s Molasses Brown Bread

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

I’m one of the bloggers participating in The Canadian Food Experience Project, a national program that’s helping to identify (or at least add clarity to) a Canadian food identity. This month’s task is to write about a regional Canadian food.

So, I have a question for you…

If I was to put in front of you a plate of homemade cookies, a slice of homemade cake and a loaf of homemade bread that’s just warm enough to melt the butter, which would you choose?

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

Is there anything better than homemade bread? Anything more satisfying?

Growing up in Southern New Brunswick and anchored by Irish and Acadian roots, homemade bread meant one thing: molasses brown bread. Sure there’s the classic Maritime Brown Bread that’s steamed but I grew up on the sweet and chewy oatmeal brown bread richly flavoured with molasses.

We’d eat it on Saturday night with baked beans, as would half of Atlantic Canada I suspect.

Molasses Brown Bread is still my all-time favourite bread, for me a loaf that can’t be matched in flavour or texture.

It’s an easy yeast bread to make, takes just one rising, and is very forgiving (unlike the Irish).

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

This recipe came to me from one of our Facebook fans, Sarah Ingalls. It’s similar to my mom’s brown bread recipe only it has more molasses so is a little moister. Sarah called it Three-Hour Brown Bread, which is a pretty accurate description since it’s a cinch to mix up, rises to double in about 1 1/2 hours then goes straight in the oven. I added whole wheat flour to the original recipe and used butter instead of the shortening originally called for.

Enjoy this bread alongside a bowl of Roasted Red Pepper Lentil Soup or Molasses Baked Beans. It’s great as a mid-morning snack too, no butter necessary since it’s sweet and moist.

Sarah’s three-hour Molasses Brown Bread

Makes two large loaves

Ingredients:

  • 1 cup warm water
  • 1 tsp. sugar
  • 1 Tbsp. yeast
  • 3/4 cup Grandma Fancy Molasses
  • 1 cup rolled oats
  • 2 Tbsp. butter
  • 2 tsp. salt
  • 1 cup boiling water
  • 1 cup cold water
  • 2 cups whole wheat flour (spooned in)
  • 4 1/2 cups flour (spooned in)

Instructions:

  1. In a small bowl dissolve sugar in warm water and sprinkle over the yeast. Leave for 5-10 minutes.
  2. In a large bowl mix molasses, rolled oats, butter and salt.
  3. Add 1 cup boiling water, whisk, and then add 1 cup cold water.
  4. Stir in yeast mixture.
  5. Add flour gradually and scrape dough onto a floured surface to knead in the final cup of flour.
  6. Cut dough in half and place in two large bread pans that have been well greased or lined with parchment paper.
  7. Cover each plan with a dishtowel and set in a warm place to rise until almost double in size (about 1 1/2 hours).
  8. Remove dishtowels and bake at 325 F for about an hour
  9. When ready, remove from oven and let cool about five minutes before removing from pans to cook.

What’s a distinctly Canadian food in your region? Do you have a favourite family recipe?

The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity.

Here’s my mom’s recipe for Molasses Brown Bread

oatmeal brown bread - Mom's

 

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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Lacy chocolate chip cookies loaded with lots of healthy stuff

Lacy oatmeal chocolate chip cookies with coconut and wheat germ

“Cookie” is not a bad word

A school in my area has a cookie ban in place.

I get the motivation behind the ban. Teaching kids and parents about healthy eating is important stuff.

But what goes in the cookies and muffins is what’s important (in my opinion). And as my mom says: “Everything in moderation.”

Lacy oatmeal chocolate chip cookies with coconut and wheat germ

I won’t pretend that cookies are healthy, but you can fill them with lots of healthy stuff.

Case in point –  these yummy oatmeal chocolate chip cookies are full of:

  • old fashioned rolled oats
  • 100% whole grain flour
  • wheat germ
  • unsweetened coconut
  • walnuts

All healthy ingredients.

Molasses is wholesome and extra dark chocolate has its benefits too.

So enjoy your homemade cookies and happily avoid the hydrogenated world.

Lacy oatmeal chocolate chip cookies with coconut and wheat germ

This is one of those recipes that my mom tore out of a cooking magazine years ago, contributed by a reader which means that it’s a great recipe. (Because nobody shares a ho-hum cookie recipe.)

I consider this a summer cookie recipe because it’s light and almost lacy. It’s a bit chewy too, so you could use it if you’re inclined to make ice cream sandwiches.

Mom’s oatmeal chocolate chip cookies

  • 1 cup butter, softened
  • 1 ½ cups dark brown sugar, packed
  • 2 tsp. vanilla
  • 2 eggs
  • ¼ cup Grandma Fancy Molasses
  • 2 ¼ cups whole wheat flour
  • 1 ½ tsp. baking soda
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • 1 cup old fashioned rolled oats
  • 1/3 cup wheat germ (or ground flax)
  • 1/3 cup unsweetened shredded coconut
  • 1 cup chocolate chips (can use white chocolate)
  • 1 cup walnut pieces
  1. Cream butter and sugar.
  2. Add the vanilla and the eggs and beat until fluffy.
  3. Stir in remaining ingredients and mix well.
  4. Drop by heaping teaspoonful onto a parchment lined baking sheet.
  5. Bake at 375 F for about 10 minutes (watch closely).

If you love chocolate chip cookies try these chewy chocolate chip cookies.

 

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One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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Porridge with cinnamon and molasses a warming start to a cold day

Porridge with cinnamon and molasses

Do you ever have trouble getting out of bed in the morning?

I do.

But not becasuse I’m still sleepy, it’s because I hate to leave the warmth and coziness behind.

Porridge with cinnamon and molasses

 

The dog needs walking in the morning though,  so getting out of bed means going directly to the back door, getting my coat, hat and boots on, and heading out into the cold.

 

All before I have had my coffee.

 

IMG_8556

 

(I used to bring my coffee on our early walk. It made it feel less chilly outside. But there are challenges  to holding a leash and carrying a coffee and a poop bag all at once.)

 

Now to take the chill off I put the porridge on to cook right off the bat, because there is nothing more warming in the morning than a bowl of oatmeal. It’s filling and substantial.

It’s the morning’s version of a  hearty stew.

What’s your favourite warming breakfast?

Morning oatmeal with molasses and cinnamon

Warming porridge with cinnamon and molasses

  • 1 cup old fashioned rolled oats
  • 3 cups water or milk
  1. Combine oats and water in a saucepan with a lid.
  2. Bring to a gentle boil, cover and simmmer until thick (about 10-15 minutes)
  3. Pour over a bit of milk, a drizzle of molasses and a sprinkle of cinnamon
  4. Walnuts make a tasty, healthy addition too.

 

Oatmeal brown bread recipe is cold weather comfort food

This is my mom’s oatmeal brown bread recipe

Oatmeal brown bread is cold weather comfort food. It’s just right alongside baked beans or a hearty stew, or toasted with butter and jam, or may be drizzled with molasses. Like many Maritimers I grew up eating fresh-baked brown bread with supper on Saturday night, smeared with butter and dipped in something warm.

This recipe came from my aunt Nana back in the late 1960’s. She was a transplanted New Brunswicker living outside of Montreal. The recipe was given to her by a next door neighbour who just happened to be from New Brunswick too.

What are the chances? Two transplanted New Brunswickers living next door to one another in a suburb of Montreal, sharing recipes for comfort food from back home.

I love this recipe.  You don’t need to proof the yeast and there is no kneading involved so as far as breads go it’s quick and easy to mix up. I think it was the first yeast bread I ever made.

Is homemade bread your comfort food?

Easy oatmeal brown bread recipe is easy and flavourful thanks to molasses.

Oatmeal brown bread recipe

  • 2 cups boiling water
  • 2 Tbsp butter
  • 2 tsp. salt
  • 1 cup rolled oats
  • 2 Tbsp dry yeast
  • 1 cup warm water
  • 2 tsp sugar
  • 2/3 cup Grandma Fancy Molasses
  • 6 cups flour

Instructions:

  1. In a large bowl combine butter, salt and rolled oats.
  2. Pour the 2 cups of boiling water over the rolled oats mixture. Cool to lukewarm.
  3. In a small bowl combine the 1 cup warm water and sugar. Stir in yeast then add to the cooled oat mixture.
  4. Mix in molasses.
  5. Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.)
  6. Divide dough in half, shape into loaves and place in two greased loaf pans.
  7. Cover with a clean dishtowel and let rise until doubled in bulk (about 1.5 hours, but really depends on how warm your kitchen is).
  8. Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped.
  9. Remove from pans to cool.

Molasses oatmeal cookies – memorable lunchbox treats

There is no cookie I love better than oatmeal chocolate chip. They’re a little bit chewy, a little bit hearty and substantial. (I like to eat cookies in pairs but I’ll admit that when it comes to oatmeal chocolate chip, I’m usually satisfied after just one.

Imagine my delight when I came across this recipe for oatmeal molasses chocolate chip cookies.  Molasses and chocolate is one of the most beautiful pairings in the world. Add a few dried cranberries and you have a lunchbox cookie with delicious substance. Use old-fashioned rolled oats for the greatest texture.

Molasses oatmeal cookies

  • ½ cup butter
  • 1 cup brown sugar
  • 2 eggs, well beaten
  • ½ cup Grandma Fancy Molasses
  • 1 ¾ cups flour (can use ¾ cup whole wheat)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 2 cups rolled oats
  • 1 cup dried cranberries or chocolate chips (or a combination of the two)
  1. In a large bowl, cream butter and add sugar gradually.
  2. Blend in the eggs and molasses.
  3. In another bowl, sift together flour, baking soda, salt & nutmeg.
  4. Stir in rolled oats.
  5. Combine dry ingredients with the creamed mixture.
  6. Mix in cranberries and/or chocolate chips.
  7. Drop by teaspoonful on a parchment lined baking sheet.
  8. Bake at 375 F for about 10 minutes.