AFC PEANUT BUTTER AND MARMALADE BAKED OATMEAL
A perfect baked cereal dish for a breakfast buffet. Peanut butter and orange marmalade atop a brown sugar-sweetened cinnamon-spiced stone ground Scottish oatmeal cooked with apple cider! For added protein we add a little textured vegetable protein. A spray of fresh blueberries completes this Breakfast Masterpiece!
Serves 12
Preheat oven to 400 degrees
6 c. water
1 c. apple cider
2 c. Scottish Oatmeal (stone ground)
1 t. pink Himalayan salt
1/2 c. TVP (textured vegetable protein)
1/2 c. light brown sugar
1 T. cinnamon
1 t. ground allspice
extra virgin olive oil
1/4-1/3 c. creamy peanut butter – I used Jif Creamy Natural
approx. 1/3 c. orange marmalade I used Smucker’s brand
1 dry pt. fresh blueberries, washed and drained
additional sugar
In extra-large saucepan, over medium-high heat, place water, cider, oatmeal and salt. Stir well and bring to boil, stirring often.
Add TVP, brown sugar, cinnamon and allspice. Stir well, reduce heat to medium-low and cook for about 10 minutes or till oatmeal is done to your liking, stirring often.
Pour about 1 Tablespoon extra virgin olive oil in bottom of 9 x 13 inch baking dish, brush evenly on bottom and up sides.
Evenly pour cooked oatmeal into baking dish.
Drop about 1-2 teaspoons peanut butter in 12 equidistant locations on top of the oatmeal. Beside the peanut butter in each location place 1-2 teaspoons orange marmalade.
Bake in preheated 400 degree oven, uncovered, for 30 minutes.
Remove from oven. Evenly distribute the fresh blueberries on top of the oatmeal, pressing them down just a little so the oatmeal holds them in place.
Sprinkle evenly with sugar as desired.
Let set for about 5 minutes before serving.
Notes: Add the oatmeal in the water and cider before bringing it all to a boil for a creamy texture. Stone ground oats tend to stick together when the oats are added after the boil, requiring a lot more whisking.
CHEF DAVIES-TIGHT™ 