Baked oatmeal is a great way to start your morning.
I just ate this beautiful breakfast and the day is already off to a great start. Growing up in Central PA, baked oatmeal was always one of my favorite treats to have when we went out for breakfast. Every little diner and family restaurant has their own version, usually rotating with different types of fruit each day. I’ve been thinking about baked oatmeal a lot lately during these cooler months in Georgia and finally got around to making it for my MOPS group yesterday. I was glad to have made a giant batch so there was a piece or two left to photograph and share with you.
If you’ve never had baked oatmeal, you might describe this as oatmeal breakfast casserole or something similar. Not only is baked oatmeal delicious, relatively healthy and easy to customize, this recipe gets extra points for being flexible. You can make right away if you’re having a craving or you can put it together the night before for company or to have a weeks’ worth of easy family breakfasts on hand.
Back home, baked oatmeal is usually served hot with milk or cream, brown sugar and some type of fruit (usually sliced bananas or raisins at my favorite spots). I like to serve mine with milk, berries and the occasional drizzle of maple syrup. It’s also tasty in cold squares cut from the fridge.
This recipe is a basic starting point- get as creative as you want with it! I am already dreaming up seasonal variations with different fruit purees and chopped fruits. I think you’ll enjoy starting your days of with full, happy tummies.
*Note- I do think this recipe would freeze well fully baked, but I haven’t tested it personally. I will report back when I do.
adapted from Simple Bites- http://www.simplebites.net/eat-well-spend-less-back-to-school-breakfast-recipe-baked-oatmeal/?doing_wp_cron=1326939454
Author: Oven Love
Recipe type: Breakfast
2 large eggs
¼ cup maple syrup, honey or agave nectar
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
¼ cup salted butter or coconut oil, melted
½ cup applesauce or other fruit puree (I’m thinking about trying pumpkin, pear, and others)
1 small apple, finely grated
1¼ cups milk (non-dairy, if necessary)
3 cups old-fashioned oats (gluten-free, if necessary)
¼-1/2 cup chopped nuts (optional)
¼-1/2 cup dried fruit or chopped fresh fruit (optional)
cream, half-and-half or milk, for serving
chopped fresh fruit, for serving
brown sugar or maple syrup, for serving
Coat an 8×8 or 2 quart baking dish with butter or cooking spray.
In a large bowl, whisk together all ingredients, except the oats and nuts/fruit (if using). Fold in oats and nuts/fruit (if using) and combine well. Transfer the oat mixture into the baking dish and spread evenly around.
To bake right away: Preheat the oven to 375 degrees. Let oat mixture sit and soak for 20-30 minutes at room temperature while the oven is preheating. Bake at 375 degrees for 30 minutes or until oatmeal is set and edges are brown.
To bake later in the day or the next morning: Cover your dish tightly with plastic wrap, pressing the plastic directly on top of the oat mixture. Refrigerate overnight. In the morning, preheat oven to 375 degrees. Unwrap oatmeal and place in oven. Bake for 30 minutes or until oatmeal is set and edges are brown.
Serve hot with: cream, half-and-half or milk; fresh chopped fruit; and brown sugar or maple syrup.