|Source: Recipes adapted from The Cancer-Fighting Kitchen by Rebecca Katz and Mat Edelson|
|Prep time: 10 minutes||Cooking time: 20 minutes||Total time: 30 minutes|
Start your day off with a burst of healthy goodness with this recipe for Baked Oatmeal with Berry Compote. This dish was served as part of a special Cancer-Fighting Menu created by Bastyr dietetic intern Matt Keen, which was served in the Bastyr Dining Commons on February 9, 2012. Although you can substitute steel-cut oats for the rolled oats in this recipe, take note that you must soak the steel-cut oats overnight. Other cancer-fighting recipes in the menu include Carrot, Orange, Fennel Soup; Chickpea Patties; Rainbow Chard with Cranberries and Almonds; Asparagus and Mushroom Saute; Mediterranean Lentil Salad; Salmon with Caper Relish; and Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle.
Make the Berry Compote by combining frozen blueberries, orange juice, 1 teaspoon maple syrup and 1/4 teaspoon ground ginger in a saucepan over medium heat. Cook for 3 to 4 minutes (or until the mixture bubbles and becomes syrupy), stirring occasionally. Reduce heat to low.
Combine rolled oats with lemon juice and salt in a saucepan. (If using steel-cut oats, prepare them the night before by soaking them with lemon juice and water in a covered bowl.) Bring oats to a boil over medium-high heat.
Cover, lower the heat, and stir in the dried fruit, cinnamon, 1/4 teaspoon ginger, and cloves. Cook for 10 minutes, stirring occasionally.
Stir in remaining 1 teaspoon maple syrup, then garnish with 2 spoonfuls of plain yogurt, nuts and Berry Compote, or to taste.