It’s the 21st which means it’s Recipe ReDux posting time again! Since January is full of resolve for new beginnings, this month’s theme is “Fresh Startsʺ featuring healthy breakfast makeovers. I knew immediately what recipe I wanted to share – one that has added some spark to my usual routine breakfasts.
One of my favorite parts of the now defunctant Gourmet magazine was when readers wrote in and asked for a recipe from a favorite restaurant. Back in December 2007, a reader requested the Baked Oatmeal recipe from Cafe Azafran in Lewes, DE, which is just a ferry ride away from one of my favorite shore points, Cape May, NJ. While I still have yet to visit that cafe, I’ve made this adapted version of baked oatmeal just about every month (sometimes weekly) since. You can swap in your favorite dried or fresh fruit depending on your mood or the season (dried cherries are hitting the spot for me lately.) I’ll either heat up a portion in a bowl and pour some warm milk over top or eat a square out of hand just like my 4 year old daughter – in fact, this is one of her favorite homemade snacks.