Because you can bake and reheat as needed, baked oatmeal is a great optional for a satisfying weekday breakfast. If the weather ever cooperates, this is the ideal way to jump start a busy fall day.
2 1/2 cups Dinner at Eight Signature 9-grain breakfast cereal
1/4 – 1/3 cup sugar
1/4 cup candied ginger, diced
1 teaspoon baking powder
2 teaspoons ground cinnamon, plus more for top
big pinch ground cloves
1 teaspoon salt
2 cups milk
3 tablespoons butter, melted and cooled
2 large bananas
1 1/2 cups blackberries, or other fruit
Preheat the oven to 375 degrees. Butter an 8” square baking dish.
In a large bowl, combine the 9-grain cereal, sugar, ginger, baking powder, spices, and salt.
In a small bowl whisk together the milk, egg, and butter.
Slice the bananas into the prepared baking dish so that they cover the bottom. Cover bananas with a third of the berries. Spoon in the oat mixture, and then pour in the milk mixture. Press the remaining berries into the oats, and sprinkle top with cinnamon.
Bake for 35 – 45 minutes, until the mixture is bubbling vigorously and the edges are lightly browned. Remove from oven and cool for 10 minutes. Slice up and serve with a sprinkle of fresh berries.
- 2 cups milk
- 1 cup water
- 3/4 cup yellow cornmeal
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 cup Mexican stye cheese, finely grated
- 1 7-ounce can whole green chilies, drained
- 1 can cooked, black beans, drained
- 1 cup drained canned corn
- 1/3 cup chopped fresh cilantro
- 2 cups grated Monterey Jack/Cheddar mix cheese
Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in cheese and green chilis.
Pour half of polenta into prepared dish. Cover with half of corn and black beans. Sprinkle with half of cilantro and 1 cup Jack cheese. Spread a thin layer of prepared or homemade salsa on top. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown.Top with remaining salsa
Whole Grains A to Z
Here’s a great list of ancient and whole grains with history, facts, figures and ideas
For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette—a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.
6 servings, about 1 cup each
- 2 cups hard red winter-wheat berries
- 7 cups cold water
- 1 teaspoon salt
- 1/3 cup freshly squeezed orange juice
- 1/3 cup dried cranberries
- 1 large Fuji apple, unpeeled, diced
- 1/2 cup pecan halves, toasted (see Tips) and coarsely chopped
- 3 tablespoons raspberry vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
1. To prepare wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 1 hour. Drain and rinse. Let cool to room temperature. (Makes about 4 1/2 cups.)
2. To prepare salad: Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
3. Combine 3 cups of the cooked wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. (Refrigerate the extra cooked wheat berries for up to 2 days or freeze for up to 1 month.)
Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with 1/4 teaspoon salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.