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AFC GOAT BREAKFAST MY SCOTTISH

Chocolate Balsamic Baked Scottish Oatmeal – GOAT

CHOCOLATE BALSAMIC BAKED SCOTTISH OATMEAL – GOAT

Oatmeal never tasted so good! Make ahead to refrigerate to use throughout the week or serve on a breakfast buffet. Sometimes we serve it for supper: Place a square on a plate topped with a little margarine and smoky walnut crumble. Microwave just till hot and experience heaven on a plate!

Serves 12-16

Preheat oven to 375 degrees

4 c. water

1 c. almond milk

1/4 c. Balsamic vinegar

1 t. pink Himalayan salt

2 c. Scottish Oatmeal


1/4 c. unsweetened shredded coconut

2 T. unsweetened cocoa powder

1/2 c. light brown sugar

1 T. fine grind flax seed

1 t. cinnamon

2 t. imitation maple flavoring


1 T. extra virgin olive oil

1/8 c. granulated sugar plus additional 2 T.

1/2 oz. baker’s unsweetened chocolate, grated


In large saucepan combine water, almond milk, vinegar, salt and oatmeal. Over medium-high heat bring to boil, stirring often.

Reduce heat to medium-low.

Add coconut, cocoa, brown sugar, flax seed, cinnamon and maple flavoring. Stir well. Cook about 10 minutes or till oatmeal is tender to your liking.

Pour 1 Tablespoon olive oil into 9 x 13 inch baking dish. Spread on bottom and up sides evenly.

Sprinkle oil evenly with 2 Tablespoons granulated sugar.

Pour oatmeal mixture evenly into dish.

Top evenly with grated chocolate followed by additional 2 T. granulated sugar.

Bake in preheated 375 degree oven for 30 minutes, uncovered.

Remove from oven and let set a few minutes before cutting into squares to serve.

Top with a little melted margarine and Smoky Walnut Crumble.

Smoky Walnut Crumble: Place about 2 cups walnuts, pieces or halves, into food processor with salt and sugar to taste.

Process by pulsing till evenly cut.

Add liquid smoke to taste and process, without pulsing, till equally mealy and crumbs begin to stick together, signally some of the oil is exiting from the nuts.

Transfer to lidded jars and store in pantry to use as needed.

Top cereals, desserts, salads, sandwiches and appetizers.


Notes: Although the package of Bob Redmill’s Organic Scottish Oatmeal instructs to add oatmeal after you bring the liquid to a boil, I found that it clumps up  a bit when doing so requiring a lot of whisking to separate the grains. So, now I add the oats with the cold liquid and bring both to a boil at the same time producing a creamier oatmeal.







By Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

BROWSE @ YOUR LEISURE

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