This article was originally published by The Mennonite

March recipe: Blueberry coconut baked Scottish oats

If you have followed Haitian news in the past month, you may have seen that the country experienced a serious political crisis, with violent and unpredictable protests shutting down normal life and movement. For our family, this meant 12 days staying in our home in Port-au-Prince with our two little kids. As we passed the time and tried to keep everyone’s moods up, and without access to stores or markets, we dug deep into creative kid-friendly back-of-the-pantry cooking. Thanks to a recent family visitor’s gifts of dried blueberries and various breakfast grains, we were in luck with the creation of coconut baked Scottish oats. This easy and adaptable dish is hearty, moist, delicious, nutty and not too sweet. The Scottish oats and coconut give it a more chewy, dense, moist texture. The kids were in heaven. And as parents, we earned 45 minutes of sweet, sweet peace and quiet together as they contentedly marched around our courtyard singing and happily stuffing their faces.

Yield: 13 x 9 pan, serves 8-12

  • 3 cups Scottish oats
  • 1 cup grated coconut (if using unsweetened, increase brown sugar by 1/4 cup)
  • 1 cup dried blueberries (or substitute any other dried fruit)
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups milk (can substitute coconut milk)
  • 4 eggs
  • 1/2 cup melted butter
  • 2 teaspoons vanilla extract

Steps:

  1. Preheat the oven to 350.
  2. In a large bowl, mix together all the dry in ingredients: oats, coconut, blueberries, sugar, baking powder, salt and cinnamon.
  3. In a separate, medium bowl vigorously whisk together all the wet ingredients: milk, eggs, butter and vanilla.
  4. Dump the wet ingredients into the dry ingredients and stir briefly to fully combine. It will be quite wet.
  5. Pour the batter into a greased 13 x 9 pan and bake for about 40 minutes, until it is set and the top is starting to turn golden brown.

Notes:

  • Scottish oats are stone ground whole oats, and will need to absorb far more liquid than classic rolled oats. If you want to substitute rolled oats, reduce the milk to 1 cup.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, who serve with Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog, www.haitimcc.org.

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