It was inevitable that it would get Jamtastic around here again at some point.
I’ll admit it: I’ve never been much of a jam person. I ate my fair share of peanut butter and jelly sandwiches as a kid, but back then I was so picky that all I would eat was grape jelly. Strawberry had a strange texture, and everything else was just plain…weird. I had a brief love affair with hot pepper jelly when I was a teenager thanks to my equally crazy love affair with cream cheese, but lactose intolerance put an end to that. (Though I’m back on it now with cashew cream cheese–yum!)
Since discovering Jamtastic, though, I can’t seem to stay away. Just before the start of the spring season, I was intrigued by their apple cider marmalade. It’s a combination of apple, lemon and orange that has an unexpectedly bright flavor for a fall/winter spread. I bought a jar with the intention of making something terribly elegant that I must have known I didn’t have the time for, but it was one of those things. After tasting it, I knew I had to use it in a recipe.
My original vision was something like a vegan cheesecake cup, an idea that I’m not ruling out just yet, but what I wound up making is much more of an “everyday” dish.
Say hello to Apple Cider Marmalade Baked Oatmeal.
I’ll admit it’s incredibly out of season–it’s definitely more of a late fall or a “transition to spring” dish–but I couldn’t resist giving it a try. I took inspiration from my favorite baked oatmeal recipe in The Oh She Glows Cookbook and played around with it to get the right level of sweetness and a good combination of seasonings. Since the cider marmalade has such a complex flavor on its own, all the oatmeal really needed was a bit of cinnamon. I added some orange juice as well to underscore the flavors from the citrus zest and tossed in a half a cup of golden raisins for a sweet, fruit-filled finish.
Like several of Jamtastic’s other jams, the cider marmalade is only available for part of the year, and right now isn’t one of those times. If you wanted to use a berry-based jam instead (their four-berry spread is particularly tasty), I’d suggest swapping the golden raisins for another dried fruit such as cherries, cranberries or blueberries. But really, I encourage you to keep an eye out for the apple cider marmalade later this year and treat yourself to its seriously unique flavor.
- 2¼ cups rolled oats
- ¾ tsp baking powder
- 2 tsp ground cinnamon
- 1 cup unsweetened plain nondairy milk
- ½ cup orange juice
- ⅓ cup Jamtastic apple cider marmalade
- 1 Tbsp maple syrup
- 2 tsp vanilla extract
- ½ cup golden raisins
- Preheat the oven to 375°F. Lightly grease a 2.5-quart casserole dish or line it with parchment paper.
- In a large mixing bowl, combine the oats, baking powder, cinnamon and raisins. In a smaller bowl or measuring cup, combine the nondairy milk, orange juice, marmalade, maple syrup and vanilla.
- Pour the wet ingredients into the dry and mix until everything is well combined. Pour the mixture into the prepared dish. Use a rubber spatula to get all of the liquid out of the bowl and to even out the mixture in the dish.
- Bake for 20-25 minutes, until fragrant and browned at the edges. Cool for a few minutes before cutting. Allow leftovers to cool completely before storing in an airtight container in the refrigerator.