This is a fabulous breakfast dish for the holidays or any time. There are lots of variations and I’ll give you a few of mine. Let me know what yours are!
Breakfast – Baked Oatmeal
All of you oatmeal lovers, you may never eat it any other way. Easy and delicious, my favorite combo.
Ingredients
- 2 1/4 cups rolled oats
- 2/3 cup firmly packed brown sugar
- 2 tsp cinnamon
- 1 tsp ground cardamon (optional- but it's so good)
- 1 tsp salt
- 1 tsp baking powder
- 2 eggs, beaten
- 2 1/3 cups milk (I used 1 cup vanilla yogurt and 1 1/3 cups milk)
- 1 cup applesauce (or you could use mashed bananas)
- 1/4 cup melted butter
- 2 tsp vanilla
Instructions
- In one bowl mix together oats, sugar, cinnamon, cardamon, salt, and baking powder.
- In a separate large bowl beat eggs and mix in milk, applesauce, butter, and vanilla.
- Pour dry ingredients into egg and milk mixture. Combine well.
- Pour into prepared baking pan (like an 8 x 8).
- Let sit for at least 1/2 hour or overnight in the fridge.
- Heat oven to 350°
- Bake for about 40 min. It will be only slightly set in the center.
- Serve with fruit (dried, fresh, or baked) and nuts.
- Notes: If you use honey instead of brown sugar, reduce the milk by the same amount (if you use 1/2 cup honey, reduce the milk by 1/2 cup). Coconut milk would be a really good substitute for the milk. If you use coconut milk you could leave the butter out (coconut milk has a lot of oil content). Lactose free milk, coconut milk, almond milk, or rice milk make the dish lactose free.
This comment is not on this recipe but about the pumpkin pancakes you talked about a couple of weeks ago. For approximately 40+ years I have been making Pumpkin Pecan Waffles – a recipe I found in Better Homes & Gardens. They are a big hit everytime I serve them. If you are interested in the recipe I will send it to you.
I am enjoying your web site. Anita Zirklebach introduced me to it – I am Anita’s & Kathy Smith’s cousin. Glenda
Yes Glenda I would love to have it, and put it on the blog, if you don’t mind. Just go to “Contact” and send it to me there. Thanks for reading and sharing.