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Oatmeal with Berry Compote

Description

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.

Ingredients

1 1⁄2 cup
frozen blueberries
1 tsp
orange juice (or lemon juice)
2 tsp
maple syrup (divided)
1⁄2 tsp
ground ginger (divided)
1 cup
rolled oats (or steel-cut oats)
1 1⁄2 tbsp
lemon juice
2 cup
water
1⁄4 tsp
salt
1⁄4 cup
dried cranberries, cherries, raisins, currants, blueberries (or use a mixture)
1⁄2 tsp
cinnamon (or double amount to taste)
1⁄8 tsp
ground cloves
1⁄4 cup
nonfat plain yogurt (or Greek yogurt)
  to taste
chopped almonds or walnuts (for garnish)

Instructions

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.

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Oatmeal with Berry Compote
Yield
Servings
SourceRecipes adapted from The Cancer-Fighting Kitchen by Rebecca Katz and Mat Edelson
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes