Apple and Beet Baked Oatmeal

Preheat oven to 400 F. Wash beets well, scrubbing gently with a produce brush. Pat dry well. Do not peel. Rub each beet with ⅛ tsp oil. Cover a sheet pan with parchment paper. Distribute oiled beets evenly on pan. Roast for 25-35 minutes or until al dente. The beets are done when able to be punctured with a paring knife and the skin is blistered. When cool enough to handle, use the back of a paring knife to scrape away the skin.

Dice into medium (⅜”) cubes.

Drain apples and reserve the liquid. Chop apples into ⅜” chunks. Combine apples, liquid, and beets in a large bowl.

Add apple juice, corn starch, and half of brown sugar to apple/beet mixture. Mix well.

Preheat oven to 400°F.

Split mixture between two 2” bun pans. Bake for 30 minutes. Beets and apples will be fork tender and mixture will be thick and bubbling.

Dice margarine into 1" cubes. Keep cold.

Combine cold margarine cubes, oats, and remaining brown sugar in a large mixing bowl. Use gloved hands to create thoroughly mixed “crumbly” topping. Spread topping evenly on a full sheet pan. Bake for 10-15 minutes at 400°F or until topping is golden brown.

After toasting, spread topping evenly over filling. Bake an additional 10 minutes at 400°F.

Serving size is ⅔ cup (#6 scoop).

Process #3: Complex Food Preparation