Baked Oatmeal

I found this recipe at Karen Ehman's blog probably about a year ago but had never tried it.  In her article, she said it was her daughter's favorite breakfast growing up and it made a wonderful Sunday breakfast to eat on the go.  The word "go" was what drew me to this recipe besides the fact that we really do eat a lot of oatmeal.  Oatmeal is one of those "good for you" foods.

Last weekend, Joseph and a friend came home from college.  I fixed this at the last minute on Saturday night to be ready for breakfast on Sunday morning.  The finished recipe reminded me somewhat of Quaker Oatmeal To Go.  You remember those square oatmeal bars that are softer and thicker than a cookie.  Quaker advertised them as a bowl of oatmeal you can eat on the go.  This is much better.  They can be eaten on their own, or with milk or yogurt poured over them.  I enjoy having them on hand during the week for a quick breakfast before leaving for work.  I have made this recipe two more times this week just because it is healthy, fast, not too sweet, and just plain delicious.

The night before, combine the following in a large glass bowl.  Cover and refrigerate.

3 cups old fashioned oats (not quick oats)

1/2 cup melted butter

1 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/2 cups regular buttermilk  (I have also used a Silk Milk product -- any of them would be fine.)

In the morning, let mixture stand at room temperature for five minutes.  Add:

2 beaten eggs

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 to 1 cup optional add-ins:  chopped, peeled apples; raisins; nuts; chopped, peeled peaches; chopped bananas; chunky old-fashioned peanut butter...whatever your heart desires!

Spread in greased 9 by 9 pan.  Bake for 25-30 minutes at 350 degrees.  Cut into squares.  Eat as is or top with milk, cream, or yogurt.  Serves 8.

The picture above shows the baked oatmeal I made for breakfast this morning.  I added dark chocolate chips (remember dark chocolate is healthy in moderation), pecans, and a little bit of vanilla.  Another great add-in I made this week was blueberries and walnuts.  I have cut this recipe in half each time I have made it and it has come out just fine.  As you can see above, a half recipe bakes well in a small cast iron skillet.   You can also melt your butter for the top step in the skillet and then the skillet is already greased for your baking in the morning.  When I made the recipe last night, I only had half of the amount of brown sugar so I finished it with a little bit of honey...equally delicious!

I will leave you with a picture of our dachshund, Gibson.  He was on the back porch begging for a treat from my husband while I was taking pictures. Couldn't resist the picture opportunity!

Enjoy!

Judy :)

Linking with Simply...This. That & The Other's "Sweet Treat Saturday".






"/>