What more can you say about a book so gorgeous, so delicious, and so chock-full of traditional cooking farm-to-table recipes — other than get it now?
Oh, but never fear, I think I can find a few more words to tempt and entice you.
The book is The Nourished Kitchen by Jennifer McGruther, and I’m thrilled to be holding a review copy right now. You can order yours here (released April 15, 2014).
Let’s talk about the book itself, and then I’ve got an exclusive recipe to share with you.
About The Nourished Kitchen
I want to tell you how humbly (and brilliantly) this book is sectioned. Rather than by season or dish, you’ll find true farm-to-table categories of source — the garden, the pasture, the range, the waters, the fields, the wild, the orchard, and the larder.
Within the sections, you’ll find nutrient-dense dishes featuring raw dairy, traditional fats, organ and muscle meat, fish, whole and ancient grains, seasonal fruits, and fresh herbs.
With beautiful photos and explanations, Jenny guides you to creating homemade yogurts, simple cheeses, butter, broths, fermented vegetables, and much more. Her book contains more than 160 mouth-watering recipes, including the one below.
Because of its beauty and practicality, it’s a book you will never outgrow. I am certain of that. You’ll treasure it and be loathe to loan it out for fear it won’t be returned!
And conversely, it’s the type of loaned book someone would not want to return. (So don’t be that person — get your own! 😉 )
Jenny and her publisher said yes to my request to share an exclusive recipe from the book, and below you’ll see the one I chose… oh, my, the flavors are heaven and the dish pure comfort and nourishment in the morning (or for a snack).
Baked Oats with Pistachios, Dried, Figs, and Honey
Serves 6 to 8.
Ingredients
Soaking:
- 2 cups steel-cut oats
- 1 cup pistachios
- 1/4 cup yogurt
Baking:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 6 organic or pastured eggs beaten
- 1 cup raw whole milk
- 1/2 cup raw honey
- 1 orange
- 1 cup chopped dried
- Mission figs
- 2 tablespoons grass-fed butter unsalted, plus more for greasing
Instructions
Soaking:
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Spoon the oats into a large mixing bowl, toss in the pistachios, and cover with warm water by 2 inches.
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Stir in the yogurt and cover the bowl with a kitchen towel.
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Set the bowl in a warm spot in your kitchen and allow the oats and pistachios to soak for at least 8 and up to 12 hours.
Baking:
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Drain the oat mixture in a fine-mesh sieve, rinse well, and return it to the mixing bowl.
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Preheat the oven to 375°F and grease a 9 by 13-inch baking dish with butter.
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Stir the cinnamon, salt, eggs, milk, and honey into the oat mixture until well blended.
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Finely grate the zest of the orange, placing it in a bowl.
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Cut the orange in half crosswise and squeeze the juice into the bowl holding the zest.
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Stir both the orange zest and juice into the oat mixture, then fold in the figs.
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Spoon the mixture into the prepared baking dish and smooth the top.
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Cut the butter into small pieces and scatter them over the surface.
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Bake for 40 to 45 minutes, until golden brown at the edges and slightly wobbly at the center.
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Allow to cool for 5 minutes before serving.
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Baked oats will keep, covered, in the refrigerator for up to 1 week.
Recipe Notes
To reheat leftovers, cut a square of the baked oats. Drop a tablespoon of butter into a skillet and heat it over medium heat until frothy. Place the oat square in the skillet and cook until warmed through, about 3 minutes.
Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014).
Have you ordered The Nourished Kitchen yet? Are you excited? Which section or aspect interests you most?
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Candace Damen this sound like something you’d like!
sounds good
I just completed my pre-order through Amazon. I believe I will like this book and use it often since I pull meals from the garden on a daily basis.
Cheers,
izzi~avis
I just completed my pre-order through Amazon. I believe I will like this book and use it often since I pull meals from the garden on a daily basis.
Cheers,
izzi~avis
Winthrop Washington
yum!!!!!
What is the calorie count on these, please?
If you only eat natural whole organic nutrient dense foods,drink plenty of good water (with unrefined salt added to to balance your minerals) and listen to your body’s needs, you won’t need to count calories. Your body will naturally reduce or gain what it needs to return to balance. You may need to leave off foods your body is sensitive to like grains, eggs or dairy, but that is part of listening to your body. Good fortune
Thank you for blogging about this recipe. You convinced me to pre-order the book!
This sound delicious!!! I do have two questions……..I thought I read somewhere that you shouldn’t soak steel cut oats. I usually only buy rolled oats, w
ould this recipe work with rolled oats?
Yummmm
Looks delicious. Even doesn’t have what I am allergic to which is even better cos I can try it if i really wanna, it looks delicious and i think i do wanna try it out.
What a wholesome recipe! It’s difficult to get steel cut oats in my neck of the woods here in Kuala Lumpur. Would rolled oats work just as well ?
I am making this for breakfast tomorrow!
Omg I want that for breakfast tomorrow haha
I can’t believe that you do not once link to the actual baked oatmeal recipe posted on the nourished kitchen’s blog. Annoying.
Nicole — I’m sorry about this, but actually I had no idea there was a recipe there. If you’d like to add a link in the comments, please feel free. Thanks!
Wardee,
I made this recipe and wonder if the 8 cups of oats is correct. I find the dish very dense and I couldn’t fit it all into and 9 x 13 pan. I’m sure it would easily feed 12 hungry lumberjacks. Any thoughts?
I agree!! I think I just wasted some serious money on organic steel cut oats… because I followed it as written 🙁
I agree! I cut everything in 1/2 put it in a pan more than 1/2 of size called for and it was about 4 inches thick not done in the middle, over-cooked on the edges. It is in her cookbook this way. I wish she would answer with correct amount. The saving grace was I took it out in spoonfuls and cooked it each morning with milk and yogurt and had fabulous oatmeal.
OOPS! I meant I cut ingredients in half and put it in a pan slightly smaller than the one called for. It was not really edible
why do you soak the oats? Soaking oats doesn’t have any effect on phytic acid content, unless you can reference the contrary?
Soaking oats does actually do something, it makes them softer and easier to cook or at least it does in Porridge Oats and man does it make the Porridge yummy.
Just bought your cookbook and love it. I can’t wait to make this. Everythings soaking now. BUT . . . Ive got to ask. 8 CUPS of oatmeal, won’t that feed an army? I started by cutting in half and hope it works
Warden, please contact your friend to sort out the recipe amounts Her website won’t accept questions unless the recipe is posted on her site
Really want to cook this and apprehensive that it’s written incorrectly
Wanda,
Believe me it is written incorrectly. The recipe has been removed from old links. It is in the Nourished Kitchen cookbook this way but don’t waste the oats. As I stated above I took it out by spoonfuls and added milk and yogurt each day and served it that way to use it up.
I made this as it was written on Nourished Kitchen’s website way back in 2013 abc it came out fine then. However, trying to find again I came across this – indeed 8 cups is WAY too much. Here are the adjustments I made:
– 4 cups steel cut oats
– 1/8 cup yogurt (though I’d use the full 1/4 next time)
– 4 eggs
Came out great!
I did sub cherries and almonds for the figs and pistachios. Kept the orange. Next time I might add 1/2 cup more milk and 1 more egg.
I made this recipe as written, with worries about the amount of oats, and before finding this site. It turned out like Karen said hers did. I had gotten the recipe recently via email from Mother Earth Living. While it was in the oven, I decided to try to find any comments about this recipe online, because I knew something was wrong, and found this site, and also reviews on Amazons under the book The Nourished Kitchen by Jennifer McGruther – the original author of this recipe. The amount of oats is definitely incorrect, as Lauren stated. Based on info on the bag of oat groats, that 1/4 cup of oats serves 1, and the recipe above serves 8 – if I ever make this recipe again – I will go with 2 cups of oats and all else the same. Meanwhile, I need to find a hungry army!
I would also like to thank the others in these comments who sent up red flags about the amount of oats, and Diane for her way to salvage this monstrosity. I cut mine up into individual serving-sized cubes and froze 3/4 of the results to use throughout the year. To use, I took a cube of the baked oats, added a handful of raisins and some milk, mashed it up and heated. It was edible. I just wished I had researched this recipe before soaking those oats!