Baked Oatmeal is like the ultimate busy day breakfast. I like to make it when we have guests visiting, or for Monday morning when one of the kids invariably forgets something that makes the morning hectic before school! This version also slices into squares making its great to go breakfast option for work-going moms and dads.
Rosie Rogers first introduced me to it, and then Hannah Siegrist taught me how to make it many different and seasonal ways: Peaches in summer, apples in fall, blackberries in winter, raspberries in the spring… so many ways! I have even grated zucchini and butternut into it for a more savory approach.
Here is the basic recipe I have made my own over the past couple of years of living in community (young people live with us in our home and we train them life on life). I make it the night before, and leave it in a cold oven overnight. That way when get up in the morning I simply turn on the oven and breakfast is served 30 minutes later! So easy!
3 cups Rolled Oats
2 tsp Baking Power
1 tsp Sea Salt
1 tsp Cinnamon
1/4 cup Honey, Brown Sugar or Maple Syrup
1/4 cup Butter
1 1/2 cup Coconut Milk
1 tsp Vanilla
In an ovenproof serving dish mix together rolled oats, baking powder, sea salt and cinnamon.
Then in a saucepan, melt together honey, brown sugar or maple syrup and butter.
Into that whisk in coconut milk, vanilla and two eggs.
Pour the wet ingredients over the oat mixture and mix very well together.
Optional: Add in 2 cups of chopped fruit or grated zucchini, butternut etc. I love peaches, berries, apples, or a mix of all three!
At this point you can place it in a cold oven overnight, it's better that way. You can also make immediately if needed.
Bake @ 350 degrees (160) for 25 minutes. This is great served with a spoonful of Greek Yoghurt or a little milk poured on top.