Friday, April 19, 2013

Weekend Mornings with Baked Oatmeal

Without fail, Jeff and I eat oatmeal every weekend. I don't know exactly what it is, but it feels special and different to have a cooked meal after five mornings of yogurt and fruit at the office. I throw all sorts of things in the pot - fresh fruit, raisins, walnuts, a dusting of granola. On Sundays, I always get up early, giving myself ample time to make one of my favorite breakfasts - baked oatmeal. It's really simple and really amazing. I blogged about it before, but I've redone my recipe a little and because it's a rainy, dreary day in Boise, I know that I'll be craving this tomorrow morning.

Have a happy weekend!

Baked Oatmeal, adapted from Tasty Kitchen:
(Makes 2 large servings)

3+ cups fruit, fresh or frozen, cut into small pieces
1/8 cup butter
1/4 cup non fat milk
1/4 cup brown sugar, plus more for dusting
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups old fashioned oats
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
Cinnamon and nutmeg to taste

Preheat oven to 350 degrees.
Arrange fruit in a medium sized baking dish, sprinkle with cinnamon and/or nutmeg. If your fruit is frozen or you want to start cooking it, put your baking dish in the oven while it preheats and you assemble everything else.
In a medium, microwave safe bowl, melt your butter. Add milk, eggs, vanilla, and brown sugar and mix well.
In a large bowl, combine oats, baking powder, baking soda, and additional cinnamon and nutmeg (optional). Stir wet ingredients into dry ingredients.
Pour over fruit and spread evenly. Sprinkle additional brown sugar over the top.
Bake for 40 to 50 minutes, until top is brown and crunchy. Serve in bowls with a heavy pour of milk. Enjoy!



  1. I never heard of baked oatmeal, this sounds good!

    Ali of

  2. I've never had baked oatmeal, but it sounds good and I need to try it.



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