Half-Baked Oatmeal Recipe


by Mile High Grill Chef Alex Colaianni

3  cups steel cut oats
½  cup brown sugar
½ tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 tsp. kosher salt
2 cups milk
½ cup heavy cream
½ cup maple syrup
2 eggs, blended
3 tbsp. olive oil (or melted butter)
2 tsp. vanilla
2 tbsp. minced candied ginger
½ cup raisins
1 cup dried blueberries

Two mixing bowls, cutting board & knife, 6x9x3 inch deep minimum baking pan with lid, measuring cups and spoons, rubber spatula and whip


  1. Preheat oven to 375 degrees (350 if you have a convection oven).
  2. In a bowl, mix the first 6 dry ingredients well.
  3. In the other bowl combine the milk, cream, syrup, blended eggs, oil and vanilla.
  4. Mix well
  5. Add the wet ingredients to the dry and mix to just incorporate the two.
  6. Oil the pan liberally; place the oatmeal mixture in the pan.
  7. Individually sprinkle the minced ginger, raisins and blueberries over the oatmeal.
  8. Cover with lid or if your pan does not have a fitted lid cover with plastic wrap and then foil over the plastic wrap tightly fitted.
  9. Bake for 1 hour covered. After 1 hour remove lid. Bake for 10 more minutes.
  10. Serve fresh and warm from the oven or cool in the refrigerator uncovered. Once cool, re-cover it and it can be scooped and served for up to 1 week. Just reheat for two minutes per portion in the microwave. This makes for a very convenient baked once approach to oatmeal at home. Also makes a great oat bar eaten at room temperature.

Yield:  Six servings

Green Chili Pork Stew

Chef Alex Colaianni

3 lbs. tomatillos, peeled, washed and roasted

1 cup corn kernels, roasted

2 cups coarsely chopped white yellow onion

1/3 cup chopped garlic

½ cup olive oil

3 cups diced green chilies (preferably Hatch)

1 lb. red potatoes, chopped, rinsed

1 quart water

2 lbs. pulled smoked pork

2 tsps. ground cumin

2 tbsp. kosher salt

1 tbsp. ground black pepper

1 cup chopped cilantro, loosely packed

¼ cup lime juice

Tortilla strips or chips for service



  1. Pre heat oven to 400 degrees. Peel tomatillos and rinse well. Place in a shallow roasting pan and roast for approximately 30 to 40 minutes until the skin has blackened and many have split open. Set aside with all juices in the pan.
  2. Place the corn kernels on a baking sheet and roast in the same oven for approximately 15-20 minutes until most have browned. Set aside.
  3. In a large pot, place the onions, garlic and oil and sauté over a medium heat until onions and garlic have softened.
  4. Add the green chilies, potatoes, water and tomatillos (with all roasting juices) and bring to a simmer.
  5. Cook until potatoes are tender but firm. Add the corn and pork and simmer for 10 more minutes.
  6. Remove from heat and add the remaining ingredients, stir well and serve garnished with tortilla strips or chips.

Mile High Bread Pudding

Chef Alex Colaianni

  1. 6 each whole eggs6 each egg yolks

    1 cup granulated sugar

    2 tbsp. vanilla

    ½ gallon heavy cream

    8 each croissants, split

    1 ½ cups granulated sugar

    ¼ cup ground cinnamon

    2 tbsp. ground ginger

    1 ½ cups raisins


    Two large mixing bowls, 10 x 12 baking pan(at least three inches deep), whip, spray oil, foil, plastic wrap



    1. In one bowl combine eggs, egg yolks and 1 cup of sugar. Mix well
    2. Add vanilla and cream, mix well.
    3. In a separate bowl combine the remaining 1 ½ cups of sugar, cinnamon and ginger, mix well.
    4. Spay pan well both bottom and sides.
    5. Arrange the bottoms of the 8 croissants in a “shingle” method in two rows of 4.
    6. Sprinkle liberally the sugar cinnamon mixture on the croissant bottoms to create a layer over the croissants. Sprinkle the raisins the same way over the sugar.
    7. Arrange the croissant tops in the “shingle” method over the sugar and raisin layer, tops up.
    8. Carefully pour the cream mixture into the pan. The croissants will want to float so hold them in place while pouring in the mixture.
    9. Cover the pan with plastic wrap, seal well on edges. Cover the wrap with foil, seal well.
    10. Refrigerate over night to allow the liquid to be absorbed in the croissants.
    11. Preheat oven to 375.
    12. Bake for 1 hour and 15 minutes covered with plastic and foil.
    13. Carefully remove plastic and foil and return to bake open for 20 more minutes.
    14. Should be firm in the middle but not too dry.
    15. If serving that day allow to stand for two hours at room temperature before serving.
    16. If served the next day or to be stored for future use refrigerate covered. Cut into 12 sections, wrap each in plastic and microwave each to warm for service.