Our Harvest Kitchen Food Service Manager, Chef Sean Kontos, loves sharing some of his recipes for the home cook.
“This is a nice Valentine’s Day (or weekend) morning meal! It’s sweet, easy to make, and filling — but it also feels like you made something really special and interesting. In the past, I’ve used this recipe, albeit a little less sweet, and put it on Valentine’s Day menus. It’s a great go-to recipe to make when you want something a little bit more interesting and different than your average breakfast or brunch item. It also reheats well the next day!”
Try This from Chef Sean!
1-3/4 milk — We source from: Wright’s Dairy Farm
2 whole eggs — We source from: Baffoni’s Poultry Farm
1/2 c. maple syrup — We source from: Quissett Hill Farm
1/4 c. applesauce — We make our own applesauce using only local apples!
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
3 c. rolled oats — We source from: Maine Grains
2-1/2 c. all-purpose flour
1 Tbsp. salt
Shopping Tip: Visit us 9am-1pm Saturdays at the Winter Market in Pawtucket for Maine Grains oats,our signature applesauce, as well as local eggs, syrup, and more! You can also find our applesauce weekdays, 8am-3pm, at our cafe in downtown Pawtucket.
- Place all ingredients in a bowl and mix thoroughly.
- Spray or butter a 9×13″ baking dish, and pour in the oat mixture.
- Bake in a preheated 350-degree oven for 30–40 minutes or until the oats are springy to tough. It should be golden brown on top.
About Chef Sean Kontos
Sean is a native of Dover, NH, who has been working in the food service industry for 13 years. After graduating from Johnson & Wales University with a degree in culinary arts in 2011, he went on to cook around Nantucket and the seacoast of New Hampshire, focusing on local and sustainable cooking particularly tied to whole animal butchery. After backpacking through Europe, he and his now wife moved to Providence where he worked at Local 121, eventually becoming head chef. Most recently, he helped open Farm & Coast Market in South Dartmouth, MA, as a butcher and chef. Sean started out as a volunteer with our RI Farm to School program until moving on to work with Harvest Kitchen. Today he is an important part of our team, playing a major role in our local foods café, crafting our seasonal menu, and bringing skill and expertise to our operations.