I was already a big fan of Kathy Hester’s, and the proud owner of her first three cookbooks (The Great Vegan Bean Book, The Vegan Slow Cooker, and Vegan Slow Cooking for Two or Just for You) when Kathy asked me if I’d be a recipe tester for her fourth book, OATrageous Oatmeals. I agreed immediately!
This book is much more than oatmeal, and it was so much fun to help test these recipes in their earliest stages! From Cajun Stuffed Bell Peppers to Multigrain Pizza Crust, it’s full of incredibly innovative ways to use oats deliciously.
Here is one of my great favorites. This one IS a breakfast oatmeal, but with a flavorful twist. I’ve been making this for many months now, at least once a week, ever since I first tested it behind the scenes. It makes enough for several servings, so I just keep leftovers in the refrigerator for an easy breakfast throughout the week. I was sworn to secrecy until now, but I am excited to pull back the screen and share! I think…no, I know you will love this.
APPLE PEAR BAKED STEEL-CUT OATMEAL
Recipe adapted from OATrageous Oatmeals, by Kathy Hester
4 cups unsweetened vanilla almond milk
1 large apple, unpeeled, chopped
1 large pear, unpeeled, chopped
1 cup steel-cut oats
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon allspice
Preheat oven to 350 degrees. Have handy a 9-inch x13-inch baking dish. (If sticking is a concern, prepare pan with light coating of oil spray, or line with parchment liner. I use a ceramic baking dish and find it works very well without oil.)
Mix all ingredients in a large mixing bowl.
Pour into pan and bake uncovered 60 to 75 minutes, or until the edges turn golden brown and the middle is set.
Note: As the oats sink to the bottom, the fruit and spices rise to the top. To serve hot, scoop with a large spoon into individual bowls. The liquid continues to be absorbed even after it comes out of the oven, so after it cools, oatmeal can be sliced into squares.
Top with a drizzle of maple syrup, fresh fruit, or toasted nuts, if desired.