The Nourished Kitchen by Jennifer McGruther [Exclusive Recipe] (2024)

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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 Kitchenby Jennifer McGruther, and I’m thrilled to be holding a review copy right now. You can order yourshere(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).

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Baked Oats with Pistachios, Dried, Figs, and Honey

Dense, chewy, and cake-like, these oat bars are always a favorite in my home. I reserve them for busy weekends when visiting guests stumble out of their slumber and into the kitchen for breakfast. They cut away a square, then top it with honey or yogurt and more fruit. It’s a favorite of my father, and one I always make especially for him when he visits—sometimes substituting walnuts for pistachios, or apricots and raisins for figs. --Jenny McGruther, author ofThe Nourished Kitchen.

Serves 6 to 8.

CourseBreakfast

Author Wardee Harmon

Ingredients

Soaking:

2cupssteel-cut oats
1cuppistachios
1/4cupyogurt

Baking:

1teaspoongroundcinnamon
1/2teaspoonsea salt
6organic or pastured eggsbeaten
1cupraw whole milk
1/2cupraw honey
1orange
1cupchopped dried
Mission figs
2tablespoonsgrass-fedbutterunsalted, plus more for greasing

Instructions

Soaking:

Spoon the oats into a large mixing bowl, toss in the pistachios, and cover with warm water by 2 inches.
Stir in the yogurt and cover the bowl with a kitchen towel.
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:

Drain the oat mixture in a fine-mesh sieve, rinse well, and return it to the mixing bowl.
Preheat the oven to 375°F and grease a 9 by 13-inch baking dish with butter.
Stir the cinnamon, salt, eggs, milk, and honey into the oat mixture until well blended.
Finely grate the zest of the orange, placing it in a bowl.
Cut the orange in half crosswise and squeeze the juice into the bowl holding the zest.
Stir both the orange zest and juice into the oat mixture, then fold in the figs.
Spoon the mixture into the prepared baking dish and smooth the top.
Cut the butter into small pieces and scatter them over the surface.
Bake for 40 to 45 minutes, until golden brown at the edges and slightly wobbly at the center.
Allow to cool for 5 minutes before serving.
See Also
Our 7 Best Apple Recipes for Fall Our All-Time Best Christmas Cookie Recipes Beef and Bean Chili | Red Meat Recipes | Weber Grills Homemade Shake And Bake Recipe - Regular, Gluten Free & More!
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.

Have you ordered The Nourished Kitchenyet? Are you excited? Which section or aspect interests you most?

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The Nourished Kitchen by Jennifer McGruther [Exclusive Recipe] (6)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

Caley Damen via Facebook says
April 12, 2014 at 7:58 am

Candace Damen this sound like something you’d like!
Reply
Vaughn Norman via Facebook says
April 12, 2014 at 8:08 am

sounds good
Reply
Avis Peterson says
April 12, 2014 at 8:50 am

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
Reply
Avis Peterson via Facebook says
April 12, 2014 at 8:52 am

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
Reply
Peggy Galatas via Facebook says
April 12, 2014 at 11:12 am

yum!!!!!
Reply
Annette Lowrie via Facebook says
April 12, 2014 at 5:15 pm

What is the calorie count on these, please?
See Also
Lunch Recipes & Ideas
Reply
- Patricia says
  April 12, 2014 at 7:04 pm
  
  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
  Reply
Elizabeth says
April 12, 2014 at 7:01 pm

Thank you for blogging about this recipe. You convinced me to pre-order the book!
Reply
Dona says
April 12, 2014 at 7:43 pm

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?
Reply
Natalie Ann Comeau via Facebook says
April 12, 2014 at 7:50 pm

Yummmm
Reply
Joan says
April 13, 2014 at 12:12 am

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.
Reply
Nat Yusop via Facebook says
April 13, 2014 at 4:50 am

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 ?
Reply
Tiffany Ziegenhorn O'Connell via Facebook says
April 13, 2014 at 12:27 pm

I am making this for breakfast tomorrow!
Reply
Jacalyn Groth via Facebook says
April 13, 2014 at 5:45 pm

Omg I want that for breakfast tomorrow haha
Reply
Nicole says
September 16, 2014 at 9:11 am

I can’t believe that you do not once link to the actual baked oatmeal recipe posted on the nourished kitchen’s blog. Annoying.
Reply
- Wardee Harmon says
  September 16, 2014 at 4:06 pm
  
  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!
  Reply
Karen says
October 27, 2014 at 4:26 pm

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?
Reply
- Rebecca says
  January 25, 2015 at 12:30 pm
  
  I agree!! I think I just wasted some serious money on organic steel cut oats… because I followed it as written 🙁
  Reply
- Diane Dahl says
  April 3, 2015 at 4:35 pm
  
  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.
  Reply
  - Diane Dahl says
    April 3, 2015 at 4:40 pm
    
    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
    Reply
Gorge says
November 8, 2014 at 7:01 am

why do you soak the oats? Soaking oats doesn’t have any effect on phytic acid content, unless you can reference the contrary?
Reply
Joan says
January 26, 2015 at 1:54 pm

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.
Reply
Diane says
March 22, 2015 at 12:04 pm

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
Reply
Wanda says
February 1, 2016 at 8:23 am

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
Reply
- Diane says
  February 1, 2016 at 8:36 am
  
  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.
  Reply
Lauren says
January 21, 2019 at 9:47 am

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.
Reply
Carol says
September 6, 2019 at 12:32 pm

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!
Reply
Carol says
September 7, 2019 at 10:25 am

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!
Reply

The Nourished Kitchen by Jennifer McGruther [Exclusive Recipe] (2024)

About The Nourished Kitchen

Baked Oats with Pistachios, Dried, Figs, and Honey

Ingredients

Soaking:

Baking:

Instructions

Soaking:

Baking:

Recipe Notes

Have you ordered The Nourished Kitchenyet? Are you excited? Which section or aspect interests you most?

About Wardee Harmon

Reader Interactions

Comments

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