Saturday, November 7, 2015

Skillet Baked Oatmeal with Cinnamon Apples

The Fairmount Farmers Market may seem like a distant memory on this drizzly November weekend, but you can still stock up on local food at the annual Fill Your Pantry event hosted by Willamette Farm and Food Coalition Sunday November 15th from 1 - 5 pm at Lane Events Center. You can pre-order online now through this Sunday at midnight.

Be sure to stock up on rolled oats or barley flakes for winter breakfasts, such as this skillet baked oatmeal, inspired by this recipe from Heidi Swanson, but with seasonal apples and a skillet cornbread approach to baking. This will add a little cheer to your drizzly mornings.

Skillet Baked Oatmeal with Cinnamon Apples
Serves 6
2 cups rolled oats
1 cup chopped walnuts
1 teaspoon baking powder
1/2 teaspoon fine-grain salt
1 large apple
3 tablespoons unsalted butter
1 1/2 teaspoons cinnamon
2 cups buttermilk
1 large egg

1/3 cup brown sugar
1 teaspoon vanilla extract

1. Preheat the oven to 375 degrees.

2. Heat a 10 inch cast iron skillet over medium heat. To the dry skillet, add 1 cup of rolled oats and toast, stirring, for a couple of minutes until they start to become fragrant and brown. Transfer the oats to a medium mixing bowl, and repeat with the second cup of oats. Next toast the cup of chopped walnuts until they start to become fragrant. Transfer the walnuts to a separate small bowl. To the oats, add the baking bowser and salt and mix.

3. Core the apple and cut into 1/4 inch dice. Melt the butter in the skillet over medium heat, add the apple pieces and cinnamon, and cook, stirring often, until the apples are soft. 

4. While the apples are cooking, whisk together the buttermilk, egg, brown sugar, and vanilla extract.

5. When the apples are soft, turn off the heat under the skillet. Use a spatula to incorporate the oat mixture into the buttermilk mixture and then immediately pour it into the hot skillet on top of the cinnamon apples. Scatter over the toasted walnuts and transfer the skillet to the preheated oven. Bake for about 35 minutes until the oatmeal has set and the top is golden. Serve immediately.