Remember how I kept bragging about the 1 pound bags of Meyer lemons I kept scoring for $1.50 at my local Kroger?
They’re all gone.
This was the very last dish I made with the last of my Meyer lemons. No frets, however…this recipe can be made with just your average lemon, too. It may be the better part of a year before Meyer lemons come back around…
I made this baked oatmeal on a Sunday morning to enjoy reheated all week long. Does the photo below not look like the perfect Sunday morning? A healthy, fiber-rich, antioxidant-packed breakfast with a stack of cooking magazines to thumb through and savory the moment…and every bite. Ahhhh. Weekends.
When Monday morning rolled around, I went about my usual morning routine. I packed my lunch…and my breakfast to-go.
I got to work, caught up with emails and ventured to the kitchen to reheat my leftover Meyer Lemon Blueberry Baked Oatmeal for breakfast. One of my coworkers was sitting down eating breakfast and as I proudly and very excitedly pulled my oatmeal from the fridge, I popped off the lid of the tupperware to show-off my breakfast.
Within a split second, my beautiful breakfast had slipped out of my grip and…SPLAT! It was all over the kitchen floor at work.
If I’m being perfectly honest, I considered the 5-second rule. But given that I work in a dialysis clinic and we work with all sorts of body fluids, I quickly decided that was not an option.
I pouted. My co-worker laughed. Eventually, I joined in with a laugh.
I grabbed a cup of coffee in hopes of subduing my hunger until an early lunch, but come 10am, I was growling. The only thing to save me was a slice of cold pizza that was leftover from a meeting the Friday prior.
Let me tell you, that slice of pizza had NOTHING on this oatmeal. But desperate times call for desperate measures. I’ve made several baked oats, and this is certainly one that tops the charts for me. I’m glad to say the remaining servings made it into the microwave…and into my belly
1 Meyer lemon, zested and juiced 2 cups nonfat milk 2 1/2 cups old-fashioned rolled oats 1 tsp baking powder 1/2 tsp kosher salt 1/2 tsp nutmeg 1/2 tsp cinnamon 2 Tbsp butter, melted and cooled 1 egg 1/3 cup sugar 2 cups blueberries, fresh or frozen
Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.
Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.
In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.
Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.
Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.
Yield: 4 large servings.
Nutrition Information (per serving): 399 calories; 10.5 g. fat; 49 mg. cholesterol; 486 mg. sodium; 67 g. carbohydrate; 7 g. fiber; 12.3 g. protein
Result: Filling, packed with fiber, and rich in antioxidants! This is simple to make and reheats great for weekday breakfasts. Enjoy!
I am training my replacement today…bittersweet! It’s hard to believe that our movers will be here two weeks from today…
Have a great week!