If you need a hearty delicious breakfast for your family that makes excellent leftovers, look no further than this baked oatmeal!
My sister-in-law introduced me to baked oatmeal a few years ago. I had never heard of it before then. I love oatmeal and so do my girls.
My mom is probably rolling her eyes because it was such a chore to get me to finish my “mush” when I was younger, but I have grown to truly love and appreciate a good bowl of hot cereal in the morning.
I usually just make regular old fashioned oats on the stove top and sweeten with a little milk and pure maple syrup. I don’t like my kids to get bored with all of the eggs I make (because I want them to still like them), so adding in something like this every once in a while is a good way to prevent that.
This is a dish that you can put together the night before and bake the next morning to cut down on the time. It tastes like eating a cookie for breakfast, but it’s going to keep you full and happy much longer than a cookie would!
Raisins and or craisins are our favorite add-ins for this, but you could also add nuts if you want or other dried fruit. It’s a crowd pleaser and a favorite recipe of ours.
3 c old fashioned oats (I used Bob’s Red Mill gluten free oats)
3/4 c coconut sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
3/4 c dried fruit – craisins, raisins, cherries, etc.
1 c milk
1/2 c butter, melted
2 tsp vanilla extract
Preheat oven to 350 degrees.
In a large bowl, mix all dry ingredients together.
Add butter, eggs, milk, and vanilla to dry ingredients and stir thoroughly.
Pour mixture into a deep 9″ pie plate or 8″x8″ baking dish.
I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!