Dukkah Egyptian-Spiced Baked Oatmeal

 

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Dukkah Egyptian-Spiced Baked Oatmeal

Yield 4

Dukkah is an Egyptian nut-spice blend that can be used for both savory or sweet dishes. Mixed with classic protein and iron-rich oatmeal, it starts your morning off with a delicious, nutritious kick! We have lots of great optional toppings (in-season stone fruit, like peaches, are our current favorite) to mix it up and add a punch of sweetness to this breakfast dish.

Ingredients

For the spice mix:

  • ½ cup hazelnuts
  • 2 Tablespoons whole coriander seeds
  • 2 Tablespoons black sesame seeds
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground anise
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • Pinch of kosher salt

For the oatmeal:

  • 4 cups rolled oats
  • ¼ cup dukkah, plus more for topping
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2½ cups milk
  • ¾ cup honey
  • 2 eggs
  • 1 tablespoon vanilla extract
  • Zest of 1 orange

Optional toppings:

  • Sliced fresh peaches
  • Pomegranate arils
  • Apricots
  • Greek yogurt
  • Local honey

Instructions

For the spice mix:

To make the Dukkah, toast the hazelnuts in skillet, stirring constantly until fragrant and then transfer to a plate to cool.

Add the coriander and sesame seeds to the skillet and toast for 30 seconds before also quickly removing to the plate with the hazelnuts.

Once cool, pulse the mixture in a food processor until coarsely ground.

Mix in the remaining ground spices and salt.

For the oatmeal:

Preheat the oven to 375°F. Butter a 9-inch pan or baking dish. In a large bowl, mix together the oats, ¼ cup dukkah, baking powder, and salt.

In second bowl, whisk together the milk, honey, eggs, vanilla, and orange zest. Pour over the oat mixture and stir to combine.

Transfer to the prepared dish and bake for 30 minutes or until golden brown and cooked through.

Sprinkle with a bit more dukkah and serve with yogurt, fresh fruit and more honey as desired.

Courses Breakfast