Kim Vogel Sawyer's Baked Steel Cut Oatmeal with Berries


Highly acclaimed for her gentle stories of hope, Kim Vogel Sawyer is a bestselling author of thirty titles with more than a million copies of her books in print. A Kansas girl at heart, Kim enjoys writing stories set on the plains of her home state. She and her retired military husband operate a bed-and-breakfast inn with the help of their four feline companions and relish time with their three adult daughters and ten grandchildren. Please learn more about Kim and her writing and speaking ministries at
Kim's newest release: What Once was Lost
On a small Kansas farm, Christina Willems lovingly shepherds a group of poor and displaced individuals who count on her leadership and have come to see the Brambleville Asylum for the Poor as their home. But when a fire breaks out in the kitchen leaving the house uninhabitable, she must scramble to find shelter for all in her care, scattering her dear “family.”
With no other options, Christina is forced to approach Levi Jonnson, a reclusive mill owner, to take in a young blind boy named Tommy Kilgore. Levi agrees with reluctance but finds himself surprised by the bond that quickly grows between him and Tommy. As obstacles to repairing the farm pile up against Christina, she begins to question her leadership ability and wonders if she can fulfill the mission to which she's dedicated her life. And when an old adversary challenges Christina, will she find an unlikely ally—or more—in the aloof Levi? Can Levi reconcile with the rejection that led to his hermit-like existence and open his heart and life to something more, especially a relationship with a loving God? Buy the book HERE.
Kim's recipes for Baked Steel Cut Oatmeal with Berries
3/4 cup steel cut oatmeal
½ cup almonds, pecans, or walnuts, toasted and chopped (if you use almonds, no need to toast first)
1 teaspoon baking powder
1½-2 teaspoons ground cinnamon (I tend to like lots of cinnamon!)
½ teaspoon salt
¾ to 1½ cups blueberries (fresh or frozen, but if using frozen thaw and drain first)
2 cups whole milk
1/3 cup maple syrup OR honey
1 large egg, well beaten
3 tablespoon unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
In a bowl, mix all the dry ingredients until they're well blended. In another bowl, whisk together the wet ingredients. Pour the milk mixture over the oat mixture and stir to combine. (I usually store this in the fridge overnight and bake in the morning--it softens the oats a bit and makes a creamier texture.) 
Preheat the oven to 375°F with a rack in the top third of the oven. (If it rested overnight, give mixture a good stir.) Scatter berries into an 8-inch square baking dish which has been sprayed with non-stick coating. Pour milk-oat mixture over the berries. Bake for 45 to 60 minutes (I advise checking after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness), or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving. Makes about 6 servings.
I like to put this in a pasta bowl, add a dollop of vanilla yogurt and a few berries on top for a garnish. Serve with bacon or turkey sausage...or just as is! Scrumptious! (And since this is apple season, you can substitute peeled, chopped apples in place of the berries. It's yummy, too.)

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