Have you ever heard of "Cupa Cupa Cupa?"
Apprently this dish has been around in the south for quite a while.
If I had anything to do with my father's side of the family, who are all pure southerners, or had paid attention to "Steel Magnolias" when I was 11 years old, I may have been familiar with this recipe. Instead I was introduced to this by my friend Jody.
The basic premise is you mix a cup of self-rising flour, a cup of sugar and a 15 oz. can of fruit salad with syrup and bake.
Of course, I had to try to make this my own with extra nutrients thrown in. So, here are some of the modifications I made.
Instead of self-rising flour, I used whole wheat pastry flour and steel cut oats with leavening added in the form of 1 tsp. of salt and a half tsp. of baking powder.
Instead of a cup of sugar, I used 2/3 c. of agave nectar. Instead of a can of fruit salad with syrup, a c. of skim milk and a c. of diced fresh pears.
And to add more levels of flavor, some freshly grated nutmeg, some ground cinnamon and some ground ginger. And there you have it! But, I call this a cobbler because that is how I serve it.
Pear Breakfast Cobbler
Preheat oven to 350 degrees.
Spray/grease a Baking Dish
1 c. of diced pear (usually one medium pear)
1 tsp. of ground cinnamon (freshly grated if you are feeling rather culinary)
1/4 tsp. of freshly ground nutmeg
1/4 tsp. of ground ginger
1/4 tsp. date sugar
Coat the pears in the spices and date sugar and set aside.
1/4 c. steel cut oats
1 c. skim milk
Mix oats into milk and let them soak. This helps to soften them.
3/4 c. whole wheat pastry flour
1 tsp. salt
1/2 tsp. baking powder
Whisk these dry ingredients together in a bowl.
Add the milk/oats and the pears and mix together.
Pour mixture into baking dish.
Bake for 45 minutes.
You can serve this as a cobbler with lite whipped cream on top, or as I like it, with a little bit of milk poured on. When served like this it is almost as if you are having a glorified version of cream of wheat. It's a great breakfast for a cold morning, almost like a dessert.
It makes about 6 servings, depending on who you are feeding and how much they want. This WeightWatchers breakdown is based on six servings.