However, occasionally on the weekend, I feel like cooking something up in the morning. Last night as I was counting sheep, I recalled seeing baked oatmeal in a cooking magazine over the holidays. So, when I stumbled out of bed this morning, I walked into the kitchen and began making BAKED oatmeal. I consulted a few different recipes–most used butter, too much sugar, and a whole egg; I cut out that nonsense. This baked oatmeal actually maintains most of the “healthy” part of the oatmeal–the reason you see that red heart on the box.
It’s also a nice variation on oatmeal because after your prep, you don’t need to stand over the stove and stir it–it just bakes for 20 minutes. You have time to make some coffee, read the paper, and start laundry.
The result from baking is a thick, almost custard-like oatmeal that has a nice crust around the edge.
- 2 cups oats
- 1 teaspoon baking powder
- 1/3 cup dried fruit, such as dried cranberries, apricots, blueberries, or whatever you like
- 1/4 cup nuts, roughly chopped, such as raw almonts, walnuts, or hazelnuts
- 1/4 cup maple syrup or honey
- 1 large apple, grated
- 1 1/2 cups skim milk
- 1 large egg white, beaten
- 2 tablespoons vegetable oil
1. Preheat the oven to 375. Grate the apple on a box grater (or shred in a food processor). Roughly chop the dried fruit and nuts.
2. In a medium bowl, mix together the oats, baking powder, fruit, nuts, and apple. Add in the maple syrup (or honey), the milk, and egg white. See below for suggested fruit/nut combinations.
3. Spray an 8×8, square baking dish. Pour the mixture into the dish and spread evenly.
4. Bake for 20 minutes.
Dried Fruit & Nut Suggestions:
I used cranberries, dates, and walnuts (for no other reason than that’s what was in the pantry), but here are some fruit and nut combinations you might try!
- apricots & hazelnuts
- blueberries & almonds
- blueberries & pecans
- blueberries & pistachios
- cherries & almonds
- cranberries & walnuts
- cranberries & sunflower seeds
- cranberries & pistachios
- currants & walnuts
- dates & walnuts
- figs & hazelnuts
- raisins & pecans
If you’re feeling spicy, a teaspoon of cinnamon would be nice in any of these combinations. Or, if you want a little kick of citrus, lemon or orange zest would be fun, too.
Cheers to breakfast,