Wednesday, February 6, 2013
I love hot breakfast or going out for breakfast. My recent routine on Wednesday mornings is to grade papers at Panera while Little goes to MyGym Breakfast Club (drop off class where they feed the kids breakfast). While Panera isn't my first choice, I really like their oatmeal and the free wi-fi. At home, I usually have greek yogurt with Fiber One or granola and the girls usually have cereal. I've been trying to change our routine a little and make hot breakfast at home for the girls more often - usually pancakes or scrambled eggs. I've been on a roll lately with making this baked oatmeal. If you have someone in your family who doesn't like oatmeal because of its texture (mushy), try this one - it's a little crunchy on top, drier than typical oatmeal, and delicious.
I love the cooked blueberries but you could easily leave them out (today I used dried cranberries instead) or substitute some other fruit. Adjust the brown sugar (or leave it out) according to your family's tastes. If you double the recipe, use a a 9x13 pan. Other easy add-ins are ground flax seed or chia seed, chopped nuts, dried fruit (cranberries or raisins), fresh chopped strawberries, raspberries, fresh cranberries - the recipe is pretty versatile. If you're cooking GF, double check that you have gluten free rolled oats (TJs or Bob's Red Mill are two I've used).
Celebrate National Hot Breakfast Month and make a pan of baked oatmeal!
Baked Oatmeal (4 servings)
1/4 c. canola oil
2 c. oatmeal (old-fashioned, rolled oats work best)
1 c. chopped apple
1 tsp baking powder
1 c. blueberries (fresh or frozen)
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. milk
1/4 cup brown sugar, divided (optional)
1 T cold butter (optional)
Mix eggs and canola oil together. Then stir 2 T of brown sugar and the rest of the ingredients. Spread in greased pan (8x8 or 2 qt) dot with chopped up butter and sprinkle with the remaining 2 T of brown sugar. Bake at 325 degrees for 25-30 minutes. Serve with warmed milk.