I totally meant to make this post live a couple of weeks ago at the end of stone fruit season, but alas, I forgot, and now we’re past the height of plum season. No worries though… feel free to substitute pears or apples for plums. And if you are lucky enough to live somewhere where there are still sweet plums in the market, well, then, go on ahead and make these baked oatmeal cups as is!
I’ve become addicted to baked oatmeal lately… mainly for two reasons. 1. They are portable. I can take them to work easily. and 2. They keep me full until lunch. Perfect and perfect folks! So, give them a try and while you’re at it, check out these two links:
A link to my recent spices and veg-centric cooking event in DC: http://spicydc.blogspot.com/2013/11/bazaar-spices-presents-vegetarian.html
A link to an online bake sale to benefit the Philippines, sponsored by my foodie friend Tina, and supported by Como Water: http://www.pinaycookingcorner.com/2013/11/online-bakesale-for-philippines-11252013.html
Vanilla Plum Baked Steel Cut Oats
1/2 cup steel cut oats
1 cup water
2 cups non-dairy milk (I used almond)
1/2 teaspoon cinnamon
2-4 tablespoons brown sugar
2 plums–washed and diced
1 tablespoon vanilla extract
1 plum–thinly sliced
2-3 teaspoons maple syrup
Earth Balance–to butter the ramekins
*Preheat oven to 400 degrees F. Butter 6 small ramekins with Earth Balance. Set aside.
*Add water, milk, salt, cinnamon, and brown sugar to a medium saucepan. Bring to a boil (watch! to make sure it doesn’t boil over). Stir in oats. Reduce heat to medium low. Simmer, uncovered for 20 minutes, stirring occasionally.
*After 20 minutes, remove from heat. Stir in diced plums and vanilla extract. Divide between ramekins. Cover each ramekin with foil. Add ramekins to baking dish. Add warm water to baking dish (about 1/2 inch). Bake 45-50 minutes.
*Remove from oven. Turn on broiler. Arrange thinly sliced plums on top of each oatmeal bake. Drizzle each with 1/2 teaspoon maple syrup. Place under broiler, just until bubbly. Remove. Serve. Enjoy!