Oatmeal is a great choice for breakfast. Not only does it have an impressive nutritional profile, with lots of vitamins, minerals, and fiber, but it is also a low-glycemic carbohydrate that will give you energy and keep you feeling satisfied for longer. The only problem is that plain boiled porridge can get a bit boring at times; at least, it does in my house, which is why I’ve come up with the following ways for making my family’s daily breakfast more interesting.
This recipe for Baked Oatmeal is so delicious, I find myself eating it out of the pan throughout the day, if there’s any leftover. It takes a while to bake, but you can speed up the process by premixing the dry ingredients the night before. The recipe is easily doubled and leftovers keep for a day in the fridge.
1.5 cups large flake oats (or a combination of large flake and minute oats; don’t use instant)
¼ cup granulated sugar
1 tsp baking powder
¼ tsp salt
½ cup milk
¼ cup melted butter
1 tsp vanilla
½-1 cup chopped walnuts, dates, raisins, shredded coconut, etc. (optional)
Combine dry ingredients and wet ingredients in separate bowls. Add wet to dry. Add nuts or fruit, if desired. Pour into an ungreased 8x8-inch baking pan. Bake at 350 F for 25-30 minutes. Serve warm with milk.