Baked Blueberry Oatmeal, I Know a Guy

I have a blueberry guy.  I have a stone fruit guy and a bean and beet and bacon guy too.  I hang loose when it comes to sugar snap peas, because, really, it’s hard to find a snap pea that will do you wrong. But about this blueberry guy.

He has the sweetest, most summery blueberries at the farmers’ market.  It’s hard to find a bad berry in July—I understand that—but his stand has had the best ones three years running; he’s yet to burn me.  He tries desperately to hawk beans and tomatoes while forking over his pints (I wouldn’t know how the vegetables are, I already have guys for those).  But his berries are where it’s at.

My boyfriend has even commented on them.  Which is really saying something, because Dave gives out compliments like they’re ration stamps.  Like it’s wartime.  Like he’s about to run out.

Well, these blueberries got one.

Now, this next step may not surprise you.  I am certainly not the first one to mention baked oatmeal.  It’s a recipe from Heidi Swanson’s cookbook, Super Natural Every Day.  Molly posted about it in March.  And then Jess posted about her version, made with apricots, just last week. Heck, there could be women all over the country having come-to-Jesus-moments with this oatmeal, for all I know.

I do understand that not everyone loves oatmeal.  But this is a berried whole grain breakfast you can slice, which should help anyone who’s written off oatmeal because of textural issues. The nuts add a rich, buttery note (as does some actual butter that gets melted in, as well).   It’s also sweet—but not too sweet—and good eaten both cold and warm.

It’s the kind of dish that you could use as a dumping ground for all sorts of stray seeds, nuts, and summer fruits.  Most recently, I’ve been entertaining a plum and hazelnut version.  I will keep you posted. But—in the meantime—nearly everyone loves blueberries.  So I suggest you give it a whirl.

Also—it should be noted—while Dave didn’t say anything, there were two fairly large pieces of oatmeal missing the day after I baked it.

Sometimes, he’s a man of few words.  But, hot damn, the guy knows food.  And his fork speaks volumes.

Baked Blueberry Oatmeal

Adapted from Super Natural Every Day, by Heidi Swanson by way of Orangette

Ingredients:

2 cups oats

½ cup choice nuts, or seeds (I used pumpkin seeds and hazelnuts), toasted

1 tsp baking powder

1½ tsp cinnamon

½ tsp kosher salt

1½ cups blueberries

2 cups whole milk

1/3 cup maple syrup

1 egg, beaten

1½ tbsp unsalted butter, melted

2 tsp vanilla extract

Instructions:

Set the oven at 375 degrees. In an 8 x 8 or 10 x 7 inch casserole dish, mix together the oats, nuts, baking powder, cinnamon, and salt.

Scatter the blueberries evenly over the oats mixture.  In a medium bowl, combine the milk, syrup, egg, butter, and vanilla extract.  Pour the liquid over the oats; be sure it fully seeps down into the oats (you may need to use a spoon to help coax it).

Bake for 35 to 45 minutes, until the top is golden and the oats are set.  Allow to cool slightly before serving.

Makes about 6 servings

Notes:

-You can use fresh or frozen blueberries (no need to thaw, the frozen ones might increase the baking time a bit).  (These berries come from the City Hall farmers' market.  Stand #3.)

-This is good warm, perhaps with another drizzle of maple syrup, but my favorite way to eat it is cold, with a fork, or out of hand if no one is watching. (Please note the recipe—as dictated by the ladies—has another 1½ tablespoon of butter drizzled on top.  I can’t argue with that, either.)

-I like to give Dave a hard time, but he’s really pretty lovely. 

A Blueberry Charmed Life

I found my thrill … on Blueberry Hill, as the song goes. (And cue Louis Armstrong’s rendition of “Blueberry Hill.”) Though I suppose—if we are being technical—I really found my thrill on Good Harbor Beach in Gloucester.

Gloucester is America’s oldest seaport town. It screams Americana with its quaint bed and breakfasts, flag-garnished porches, and beaches filled with oversized striped umbrellas. Thrill-ing.

What was also thrilling was stumbling upon a new blueberry recipe entirely by accident. Well, by accident and by dreadful hearing. On this blue-skied beach day in Gloucester, my mother and I were surfing through food magazines. She mentioned she wanted to try Martha Stewart’s recipe for blueberry salad dressing.

Or so I thought. At least, that was what I heard. What she actually said was blue cheese dressing. My hearing is embarrassingly bad and I must have had blueberries on the subconscious.

Can you really blame me? Like the iconic beaches in Gloucester, blueberries conjure up Americana sentiment. I’d even argue they are more American than apple pie. These little blue berries are part of a highly select group of fruits actually native to North America. (I’ve got news for you apple pie: your apples originated in Asia. Hmm. “As American as apple pie” is a little misleading, don’t you think?)

Blueberries will always hold a special place in my heart. During my childhood, blueberry pie was eaten at grandma’s, preferably with a scoop of vanilla ice cream. Blueberry muffins were downed two at a time, typically after the family went blueberry picking. And pancakes were studded with them, served up on a lazy summer mornings. Kid, you led a pretty charmed life. Or perhaps a blueberry charmed life, if your hearing is a little faulty like mine.

And thank goodness: that night an impromptu blueberry vinaigrette was born. There was no turning back. The blueberries had been bought and the blue cheese hadn’t, due entirely to an auditory error. I had to deliver. Maybe it was the sight of the fishing boats in Gloucester. Maybe it was the spell of the blueberries. Maybe it was Louis Armstrong. In the interest of all things American, my can-do spirit went straight to the pantry: and came back with a dressing to serve with goat cheese, instead of the blue variety.

And boy was this salad swell. The blueberries, goat cheese and walnuts sang brilliantly together. Maybe I really do lead a blueberry charmed life. Cue the music, Louis.

Blueberry Vinaigrette Over Goat Cheese and Greens

Blueberry Vinaigrette

1.5 cups blueberries

1 lime, juice and zest

1.5 tbsp sherry vinegar

1 tbsp maple syrup

3 tbsp hazelnut oil

About 1/2 tsp salt

Pinch of black pepper

Pinch of red chili flakes

2 lavender flower buds (about 1/4 tsp)

Makes 1/2 cup (about enough for 2-4 salads, depending on if they are starter or entree salads)

Blend blueberries, lime juice and zest, and sherry vinegar in a food processor. Strain out blueberry skins using a strainer, pressing down on the blueberries with a rubber spatula to release all of their juice. Whisk blueberry juice, maple syrup and oil together and season with salt, pepper, red pepper flakes and lavender.

For the salad:

Simply pour the blueberry vinaigrette over greens, sliced goat cheese and fresh blueberries; top with walnuts.

Notes:

I strongly dislike coming up with recipes for meals that are approximations. Use your judgement regarding how much of each of the salad components you use. You can't go wrong.

I added lavender because I had it around; you don’t need it, but its floral quality worked well with the goat cheese.

The nuttiness of the hazelnut oil really makes this dressing. If you don’t have it around you could try adding a little toasted sesame oil with some canola oil instead.

An added bonus: no ovens were turned on in the making of this recipe.