Oven-Baked Oatmeal with Spices

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is inspired by a popular home cooking book. "As a proud Scottish chef, I have to include oatmeal in my menu, right? Porridge is sometimes considered a rather austere breakfast, which may be true if you prepare it the traditional way, with water and just a pinch of salt. However, in my childhood, we never made oatmeal like this — with cream, nuts, and spices. Baking it in the oven frees the cook from having to stir the porridge constantly on the stovetop, and the caramelization of sugar under the broiler at the very end turns the dish into a nutritious alternative to crème brûlée."

Ingredients

Hercules Oats - 5.3 oz
Vanilla Pod - 1 piece
Ground Cinnamon - 1 tablespoon
Nutmeg - ½ spoons
Almond - 1.8 oz
Hazelnut - 1.8 oz
Raisins - 2.6 oz
Pears - 1 piece
Milk - 17 fl oz
Heavy cream - 7 fl oz
Demerara Sugar - 2 spoons

Step by Step guide

Step 1

Preheat the oven to 356°F (or gas mark 4).

Step 2

In a bowl, mix the oats with vanilla, using your fingers to crumble the flakes with the seeds. Add the spices, nuts, raisins, and pear, and mix well again. Pour in the milk and cream, then transfer the mixture to a baking dish. Sprinkle a small pinch of grated nutmeg on top.

Step 3

Place in the oven and bake for 30–35 minutes, until the oatmeal is completely soft and has absorbed all the liquid.

Step 4

Preheat the grill to the highest setting. Sprinkle the porridge with sugar and place it under the grill for 3–4 minutes, until the sugar melts and forms a crust.