Baked Oatmeal with Apples and Daqqa

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In the week leading up to the American general election on November 3rd, every meal I've made has been a #votemeal. But none were more on the nose than this oatmeal votemeal. 

INGREDIENTS


Oatmeal

  • 2 cups old-fashioned rolled oats

  • 1 cup steel-cut oats (for texture!)

  • 1 heaping tsp baking powder

  • 1 tbsp flax meal (for health!)

  • 2 tsp daqqa (See below)

  • 1 tsp kosher salt

  • ½ cup brown sugar (packed if you like it sweet, less packed if not)

  • 2 ½ cups milk (cow, or coconut, or oat, to your preference)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 4 tbsp butter or coconut oil, melted

  • 2 apples, (peeled if you don’t love peel though I sometimes leave it on), sliced


Topping

  • 1 tbsp wheat germ

  • 1 tbsp shredded coconut

  • 1 tbsp toasted sesame seeds

  • 1 tbsp sugar


INSTRUCTIONS


Step 1

Preheat oven to 350°. Butter a 13x9" baking dish. In a large bowl, combine dry ingredients-- both kinds of oats, baking powder, flax meal, daqqa, salt, and brown sugar. In a medium bowl, whisk together wet ingredients-- milk, eggs, and vanilla. In a small bowl, mix all the topping ingredients together and set aside.


Step 2

Pour milk mixture over the oat mixture and add the melted butter or oil and half the apples. Stir to incorporate. Save a few apple slices for decorating the top, should you desire your oatmeal to SAY SOMETHING. Plan out whatever that's going to be on a cutting board so you don't embarrass yourself.


Arrange the remaining apples evenly across the bottom of the baking dish. Pour the oatmeal mixture over them. Do your apple VOTE decoration or whatever on top. Sprinkle the reserved topping mixture (remember that? I almost didn't) evenly over the dish.


Step 3

Bake until oatmeal is set, most of the liquid is absorbed, and topping is deep golden brown, about 35-45 minutes. Let cool slightly and serve warm, with a drizzle of milk if that’s how you roll.




DAQQA


This spice blend is inspired by my research on Baharat and Daqqa, traditional Arab spice blends from the Levant and Tunisia but amended to my taste; I like the murkiness of smoked paprika and don’t prefer cumin in sweet-leaning dishes. HOWEVER, you should read more about the history, uses, and context of 7 Spice blends from experts (definitely, obviously not me!!!)  here, here, here,  here, or here. And then go buy The Aleppo Cookbook by Marlene Matar and try her version. 


INGREDIENTS


  • 1 tbsp fresh black pepper 

  • 1 tbsp cinnamon

  • 1 tsp ground ginger

  • 1 tsp coriander

  • 1 tsp cardamom

  • 1 tsp smoked paprika

  • 1 tsp fresh ground nutmeg

  • 1 tsp ground clove


Measure everything into an 8oz-ish resealable container. Stir to combine. Label so you don't forget what good thing you've made. You can also use whole spices and grind them in a spice grinder or mortar and pestle if being a hero is important to you.  

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