The Common Ground ~ Elegant Oats for Four

Recipes to enjoy year round!

Bean Recipes Spring Pinto Bean Wrap Black Bean and Corn Salad Black Bean and Basil Burgers Black-Eyed Peas Black-Eyed Peas and Greens Hummus Lebanese White Bean Salad Multi-Bean Salad Red Beans and Greens in Coconut Milk
Bread Recipes Apple Oatbran Muffins Confetti Corn Bread
Grain Recipes Apple & Pecan Wild Rice Pilaf Basmati Rice with Spices, Saffron, Walnuts and Peas Brown Rice with Two Sesame Flavors Couscous Salad Indonesian Rice Salad Millet-Vegetable Pilaf with Almond Orange Sauce Quinoa Salad Tabouli
Pasta Recipes Eggplant, Tomatoes, and Black Olive Penne Quinoa Pasta Prima Vera Spinach Noodles with White Sauce Whole Wheat Noodles with Olives, Artichokes and Dried Tomatoes
Sauces and Gravies Italian Dressing Lemon Pinapple Dressing Corn & Coconut Salsa Spicey Peanut Sauce Lemon Shallot Vinaigrette Brown Gravy Sweet & Sour Sauce
Snacks and Desserts Choco-Peanut Clusters Chocolate Covered Pecan Pecan Oatmeal Cookies Granola Grande Vegan Chocolate Cake Vegan Vanilla Cake Elegant Oats for Four Banana Nice Cream Chocolate Crinkle Cookies Flaxseed Smoothie Fruity Pudding Green Tea Sorbet Sweet & Spicy Pumpkin Seeds Super Protein Berry Breakfast Smoothie Tofu Cheesecake
Soup Recipes Traditional Gazpacho Best Split Pea Soup Dahl (Curried Lentil Soup) Lentil Soup Mushroom Barley Soup White Bean and Black Olive Soup Yellow Split Pea Soup
Tofu Recipes Veggie Dairy Baked Tofu Perfect Tofu Salad Sweet & Sour Tofu Tofu, Noodles & Green Salad with Peanut Sauce Tofu Roast TVP Tacos
Vegetable Recipes Rosemary 'n Lemon Summer Squash Summer Party Salad Spring Greens Potato Parsnip Gratin Broccoli Salad Cranberry Yams Curried Squash & Apple Stew

Home

Elegant Oats for Four

1 ˝ c. oat flakes
2 ˝ c. water
ź tsp. salt
4 tsp. finely chopped almonds
3 oz. Blueberries, fresh or frozen
1 c. strawberries, fresh or frozen
ź c. each: fruit preserves & maple syrup
˝ c. (veggie) vanilla yogurt

Combine oats, water & salt in sauce pan. Stir intermittently over low heat until soft & thick (about 10 minutes).

Meanwhile, toast walnuts in a pan over medium heat. Oil four ž c. ramekins or large muffin tins & spread 3 T. oats on bottom of each. Top with an equal distribution of blueberries & 1 T. walnuts.

Spread another 3 T. oatmeal over top of the first layer using the oiled back of a spoon. Press ź c. sliced strawberries over the oat layer & top with remaining oatmeal.

Refrigerate at least 2 hrs. before warming in a 300 oven for 10 mins. or microwave for a minute or so each. Turn over & tap oats onto serving plates spread with 1 T. fruit preserves each. Top with yogurt, maple syrup & fruit.

Go to printer friendly page

recipe adapted from Wegmans Menu Magazine Winter 2003