This is THE PERFECT cold-and-rainy-outside-snuggle-on-the-couch-in-jammies breakfast!
I have been making baked oatmeal for my little family for a few years now and we just love it! None of us are fans of the mooshy texture of traditional oatmeal (“It’s so gwoss Mama!” And it really is! 😉 ), so baking it is a nice compromise on a healthy, warm, and filling breakfast.
Now, if you’ve never had baked oatmeal, it’s a little bit like a warm, crumbly cookie without the guilt of eating a bowl of cookies for breakfast! YUM!
I don’t really know how many servings this recipe makes. I guess it depends how much you like it? I always serve half and freeze the other half if there’s any left!
I like to make this recipe without any of the ‘Mix-Ins’ as we all have varying tastes. I have found it is more fun to just add a “toppings” bar to the table with raising, almonds, chocolate chips, or whatever I have on hand so that folks can create their own unique baked oatmeal ‘experience’!
Make-Ahead Time Saver: Whenever I make this yummy baked oatmeal, I make additional batches of the dry ingredients for quick breakfasts later on. All of the dry ingredients for this recipe fit nicely in a 1 qt. resealable freezer bag or plastic container and can be stored for several months in a cool dry place.
This is such a simple and hearty breakfast (“Make sure you blow on it first!”) and a real crowd pleaser!
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