Kevin Masse of Small State Provision’s Baked Oatmeal with Jam and Almonds

As the owner of a small West Hartford Connecticut based micro-bakery, a typical morning starts at 3:30AM.  This recipe has become one of my favourite morning rituals.  Not only does it rely on ingredients I always have on hand, but it comes together with minimal effort and maximum reward.  Versatility here is the key, as you can use whatever jam you have on hand, or you can throw in some fresh berries to bake right into the oatmeal.  The final dish is satisfyingly rich whilst not being overly heavy.  The eggs provide some much needed protein while the oats keep me fuelled all morning long.  I bake these right in the oven as I preheat them for my morning bread and it works like a charm.  Being able to bake them directly in the serving vessels also means there is less clean up when done which is key when you have a busy kitchen to manage.

Ingredients:
14g butter
120g rolled oats
27.5g brown sugar
½ teaspoon sodium bicarbonate
¼ teaspoon sea salt
237ml Whole Milk
120ml Buttermilk
43g Maple Syrup
2 large eggs
10ml Almond Extract
60g favorite prepared fruit preserves or Jam
17.5g Sliced Almonds
Berries & Cream for serving

Preheat Oven to 350 degrees F (175 degrees C) with a rack positioned in the middle.

Butter two mud Pebble Bowl Cereal and set aside.

In a medium mixing bowl, combine rolled oats, brown sugar, sodium bicarbonate and salt and set aside.

In a small bowl (or large measuring cup)l, whisk together the whole milk, buttermilk, maple syrup and eggs and almond extract.

Divide the oats between the two prepared bowls and then tip in the liquid, dividing between the two vessels. Gently stir each bowl to combine.

Dollop the jam across the tops of the bowls and sprinkle with sliced almonds.  Place the bowls on a rimmed baking sheet and bake for about 30 minutes or until just golden on top and set in the middle.

Serve straight from the oven with a splash of cream, some extra maple syrup (if desired) and fresh berries.

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