In case you have not asked for it before, we thought that we would share the most requested breakfast recipe at our bed and breakfast in Camden, ME. Guests often ask Ted if he has any culinary training. His answer, no but I can follow a recipe. Long before we decided to purchase a bed and breakfast, we discovered Dana Moos’s The Art of Breakfast. It quickly became our “go to” cookbook for week-end breakfasts. You are likely to experience at least one breakfast from Dana’s cookbook when you stay at the Hawthorn Inn.
Breakfast, the Most Important Meal of the Day
There are many studies that show that breakfast is a very important meal. Some of the touted benefits of eating a healthy breakfast include having a lower body mass index (BMI), consuming less fat through the day, and having better memory and attention. Of course to have these benefits, it is important that the breakfast is healthy. some suggestions for what to include are high-fiber cereal with fresh fruit and low-fat milk or soy or rice milk substitute and protein. In this respect, the Cinnamon Oatmeal Bake can be a very healthy breakfast choice.
According to Healthline, oats are among the healthiest grains on earth. They are a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Oats are high in the soluble fiber beta-glucan, which helps reduce cholesterol and blood sugar levels in addition to promoting healthy gut bacteria.
Most Requested Breakfast Recipe
As I refer back to The Art of Breakfast to share Dana’s recipe (with her permission of course), I noticed that she made the same comment. When she had her bed and breakfast, this was one of her most requested recipes as well! Many guests tell us that they are not oatmeal fans when we are describing breakfast. Ted tells them he is not either, “but if you have to eat oatmeal, this is the way to do it.” The Cinnamon Oatmeal Bake is not like your typical breakfast porridge. One prepares it the night before so the oats have time to adsorb all of the liquid.
This recipe makes 10 servings
- 1/2 cup canola or vegetable oil
- 1/2 cup walnut oil
- 1 1/4 cup granulated sugar
- 4 large eggs
- 2 tablespoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon salt
- 1 cup whole milk
- 1 1/4 cup half and half
- 6 cups thick-cut rolled oats (not quick cook or instant)
- Combine all ingredients in a mixer EXCEPT the oats. Beat until well combined. Add the oats and mix thoroughly.
- Pour the mixture into a greased 9×13 glass baking dish, cover with plastic wrap, and chill in the refrigerator overnight.
- Preheat the oven to 350 degrees. Remove the dish from the refrigerator and allow it to sit at room temperature while the oven heats.
- Bake uncovered for 30 minutes, until lightly brown on top. Cut into 10 squares.
- Vanilla Bean Creme (recipe below)
- Rhubarb Sauce (recipe below)
- sliced strawberries
Vanilla Bean Creme – note — this will make much more than you need for the Oatmeal Bake
- 1 pint sour cream
- 1 tablespoon vanilla extract
- the seeds from 1 vanilla bean
- 2 tablespoons honey
- 1 tablespoon heavy cream
- 1/2 cup granulated sugar
Combine all ingredients in a blender and puree for about 10 seconds. Scrape down the sides and blend again for another few seconds. Store in a container in the refrigerator for 1 week or in the freezer for 4 weeks.
Rhubarb Sauce makes 2 1/2 cups
- 4 cups chopped fresh rhubarb
- 1/2 cup water
- 1/2 cup granulated sugar
- Cook all ingredients in a medium saucepan, covered, for 20 to 25 minutes until soft.
- Remove from the heat and puree in a blender until smooth. Serve immediately or let cool and refrigerate until ready to use. Warm in the microwave before serving. This can be stored in the refrigerator for up to 3 days or in the freezer for 4 weeks.
Tips and Tricks
The recipe is very adaptable as well. When we have guests with dietary restrictions, Ted tries to prepare a dish that he can adapt for everyone. For guests with nut allergies, he uses all canola oil. For guests with dairy sensitivities, he has used soy or coconut milk instead of the milk and half and half.
In Maine, we can get rhubarb in April through June. Apparently, it is also grown in green houses and depending on where you live, may be available year round. We usually stock up in spring so that we have it available most of the year. When we buy it, Ted washes it, cubes it and freezes it in 4 cup portions until he is ready to make the sauce.
This recipe is great for feeding a crowd. Several of our repeat guests have come back and told us that they serve the cinnamon oatmeal bake for holiday brunches. Since you prepare it the night before, it makes the baking in the morning easy.
The cinnamon oatmeal bake freezes really well. Make a whole tray on a weekend and freeze leftovers in individual servings in freezer bags. Pop in the microwave to heat when you are ready to eat. If you cannot find rhubarb or don’t care for it, try frying sliced apples with cinnamon to put on top. I often eat a slice of leftover oatmeal bake with a dollop of vanilla bean yogurt and some fresh berries or bananas.