For decades, women have shouted from the rooftops, “Breakfast is the most important meal of the day. ” Yet, some how in the hustle and bustle of early morning activities, it’s also the hardest for me to implement on a regular basis.
I have nightmares that my children will reminisce about their mom’s special cooking which yielded early morning Eggo cinnamon waffles in the van…no syrup, since that would be a mess…but flavored because they can eat them like a snack.
I know how important it is to get solid nutrients in our morning tummy and whole grains are a win-win in our household. There are so many health benefits to oatmeal, not to mention it’s a wonderfully frugal breakfast alternative.
I have multiple recipes for easy baked oatmeal, and many of them taste like a sugary breakfast cake.
This is not one of them.
It’s intent is a wholegrain, healthy baked oatmeal breakfast that most of my children really love (4 out of 5 ain’t bad .
Healthy, Easy, Yummy Baked Oatmeal
5 cups rolled oats (not instant…rolled and steel cut are where the health benefits abound)
2 cups milk
4 large eggs
3/4 cup honey
1 TB Baking Powder
1 Tsp. Cinnamon
1 pinch of salt
1 Tsp. Vanilla Extract
1/2 cup raisins (optional)
Seasonal fruit ( I have enjoyed strawberries, blackberries, blueberries, peaches, apples etc).
Mix all ingredients together and pour into a 9×13 baking pan.
Bake at 350 degrees for 35 minutes or until golden brown.
We serve with milk and a bit of syrup (optional)
This reheats well.
One of my goals this school year is to plan my breakfasts more effectively.
I’ll share as I master this. If I don’t share…well, that’s your answer.