An Autumn Getaway with a Recipe for Baked Oatmeal

Our close friends asked my husband and me to join them on their annual getaway to the Adirondack Mountains in Upstate New York. We readily agreed to the well-executed plan for the weekend after labor day. The final destination was  Lake George, with a mid-way stay at the Emerson Spa.

The Emerson, located two hours from Manhattan, provides spa services, lovely immaculate rooms, and stunning views. Everything is updated and fresh, a unique find in the mountain towns of the Catskills. We expected nothing less; our friends are seasoned travelers.

We began our stay enjoying cocktails sitting on an embankment adjacent to a dazzling and forceful stream. Nature is the perfect elixir to decompress. So is the wine.

Subsequently, a quick freshen-up in our rooms, we headed to dinner. The large dining area was contemporary, yet with earth elements provided by the oversized windows allowing nature to join us. The food was great, so was the service.

Breakfast enjoyed al fresco, provided both healthy and traditional options. When at home, its generally a protein shake for me. I chose the baked oatmeal accompanied by Greek yogurt and fresh berries, and it wowed me! I immediately asked the waitress if she thought Chef would provide me with the recipe to share with my readers. I proceeded to give my business card and room number. Upon checking out, the recipe was waiting for me. Thank you, Chef Renee Cory.

             Baked Oatmeal with Roasted Apples and Cranberries

Serving: 4 people (This recipe can be multiplied based on how much you would like to make.)

Ingredients:

2 cups of old-fashioned rolled oats (not instant)

¾ cup of light brown sugar

1 cup chopped toasted nuts ( almonds, walnuts or pecans, divided)

1 tablespoon chia seeds

½ cup golden raisins or craisins

1 teaspoon baking powder

2 teaspoons cinnamon

½ teaspoon salt

2 large eggs

2 cups milk (can also use soy, almond, or coconut)

1 teaspoon vanilla extract

4 tablespoons unsalted butter, melted, plus more for greasing the pan or ramekins

2 sweet baking apples, peeled and cut into ½ chunks (2 cups)

Directions:

In a medium bowl, combine the oats, brown sugar, ½ cups nuts, raisins, chia seeds, baking powder, cinnamon, and salt. Mix well.

In another bowl, whisk eggs, then whisk in milk and vanilla until well combined.

Add the milk mixture to the oat mix, along with the melted butter.

*** Combine all ingredients and let sit refrigerated overnight.

Preheat the oven to 325 degrees. Grease an 8 x 8 baking dish with butter or use greased individual ramekins/muffin tins.

Place the apples in the bottom of the greased baking dish. Pour the oatmeal mixture over the top and spread evenly. Bake for 40- 45 minutes or until golden and oats set.

Serve with a side of vanilla Greek yogurt drizzled with honey and fresh berries.

Tips and inspirations:

a.        The recipe, when prepared, can be refrigerated, brought to room temperature, and baked the next morning.

b.       Double the recipe for a larger crowd.

c.       Are you running off to work in the morning? The oatmeal can be cut and eaten cold or quickly heated in the microwave.

d.        If using individual ramekins, reduce cooking time—place ramekins on a baking tray in the oven.

e.       You can also use pears instead of apples.

f.        Serve with a side of plain vanilla Greek yogurt and mixed berries.

g.       The baked oatmeal does double duty when heated as a dessert and served with vanilla ice cream!

·         Thank you to the staff at the Emerson Spa and Lodge in Mount Tremper, NY.  A special thank you to chef Renee Cory for taking the time to provide the recipe! Last but not least, thank you, Annette and Steve, for inviting us to join you on your annual trip “Tranquillo.”  info@emersonresort.com  Tel: 845-688-2828