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 ;).
I have been preparing this since 1996, and have modified it over the years by adding seasonal fruit.You can mix this up the night before and pop it in the oven first thing in the morning.
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.