Monday, July 7, 2014

Chilled Plum Oatmeal Pudding

I enjoy oatmeal for breakfast. I usually make due with a simple packet of oatmeal, but in reality, my favorite is the good, goopy, slow-cooked kind that you have to add milk to. I typically get to enjoy that type when I am traveling and the hotel has it as an option on their buffet, or when I go out to Bob Evans or Panera for breakfast or occasionally at the cafeteria at work. I have pinned a few recipes for overnight oatmeal and crock-pot oatmeal, but haven't yet tried any of them. As I was reading through Martha Stewart Living this weekend (no idea which month), I found a recipe for oatmeal pudding. I thought that this sounded very interesting, as we are big fans of rice pudding. I also liked the idea that this could be a dessert or a breakfast option.

Her recipe indicated it made one serving, so I decided I needed to increase it so that I could make enough for the family to enjoy. I settled on tripling the recipe. I also decided to use unsweetened vanilla almond milk instead of plain. Even so, I had to add vanilla to the mix, because there just really wasn't any flavor outside of the plums that you serve on top. That being said, the oatmeal pudding, with vanilla extract added, is a great back drop for the juicy, tart plums that are made slightly sweet with the addition of maple syrup.

With the recipe tripled, I would say that it easily provides 6 servings if you are serving it as a breakfast, probably more like 12 if you are having it as a dessert. I definitely would make this again, I might even play with the flavors and try an almond extract or a maple extract instead of the vanilla next time I make it or even try sweetening it with a bit of brown sugar or honey. I also think it could be with other fresh fruit - cherries, blackberries, raspberries, etc. - although the tartness of the plum helps contribute to the flavor impact. Guess I will have to make this a bunch to try out all of the other options I have in mind.

Chilled Plum Oatmeal Pudding
Serves: 6

adapted from Martha Stewart Living Magazine

1 1/2 cups old-fashioned rolled oats
3 cups unsweetened vanilla almond milk
1 pinch coarse salt
1 tablespoon vanilla extract
2 tablespoons maple syrup
3 plums, pitted and chopped
1 teaspoon ground cinnamon

Combine oats, 2 1/4 cups of almond milk and 2 1/4 cups of water and salt in saucepan. Bring to a boil. Reduce heat and simmer until oats are tender, about 4 minutes. Transfer to a bowl and let cool slightly. Stir in remaining 3/4 cups of almond milk, the vanilla and 1 tbsp of maple syrup. Chill overnight.

Toss plums, 1 tbsp maple syrup and cinnamon in a bowl. Let stand 5 minutes.

Serve oatmeal topped with fruit and juices. Sprinkle with cinnamon, if desired.


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