With this premade breakfast loaf, you need not hover over a pot of simmering grains in the morning to serve up oatmeal. Grated carrot adds moisture, while the tender apple topping shows you’re willing to go to the extra effort to satisfy Mom’s palate. Both the loaf and apple topping can be made at least three days in advance. If following a gluten-free diet, use oats and oat flour that are certified gluten free.loa
1 cup (250 mL) steel-cut oats
1/2 cup (125 mL) oat flour or whole wheat pastry flour
1 cup (250 mL) grated carrot
1/3 cup (80 mL) chopped pecans
1/3 cup (80 mL) dried currants
1 tsp (5 mL) allspice
2 large organic eggs
1/3 cup (80 mL) milk or unsweetened dairy-free milk
2 unpeeled apples, sliced
2 Tbsp (30 mL) butter or butter substitute
3 Tbsp (45 mL) pure maple syrup
1/2 tsp (2 mL) cinnamon
In large bowl, place oats and cover with water; let soak for at least 2 hours.
Preheat oven to 350 F (180 C) and line loaf pan with piece of parchment paper large enough to make at least a 1 in (2.5 cm) overhang.
Drain oats and return to bowl; stir in flour, carrot, pecans, currants, and allspice. In separate bowl, whisk together eggs and milk. Add egg mixture to bowl with oat mixture and stir to combine.
In lined loaf pan, place oat mixture and press down firmly to compact. Bake in preheated oven for 35 minutes, or until loaf is set. Let cool in pan for several minutes before using parchment paper overhang to lift oat loaf from pan. When ready to serve, slice loaf using serrated knife and reheat slices in microwave for about 1 minute.
To make apple topping, in medium saucepan, melt butter and maple syrup over medium heat. Add apple slices and cinnamon; heat until apple is very tender, stirring occasionally, about 5 minutes.
Serve loaf slices topped with braised apples.
To make parchment paper easier to fit into baking pans, simply crunch up a piece, run under water for a few seconds, and then wring out excess liquid. The soaked paper will now effortlessly mould into the shape of the pan.
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