A New Twist On Oatmeal

For part two of our Sunday Recipes Series we’re featuring Baked Oatmeal.  For anyone who is an oatmeal lover, this is sure to please!  And for those of you who aren’t so crazy about this whole grain, cholesterol-lowering breakfast giant…you just might want to give this recipe a try.  It’s definitely not your traditional bowl of oats!

My family has enjoyed this recipe ever since we first got a taste of it at Village Creek Bible Camp.  It works well as part of a big weekend breakfast, but can also stand alone for a quick weekday morning meal.  The key is the last step: topping with cinnamon, sugar, and hot milk!

Baked Oatmeal

Oatmeal directly from the packing.

Oats (Photo credit: Wikipedia)

1c oil

1/2 c sugar

4 eggs-beaten

18oz package quick-cooking oatmeal

1T & 1t baking powder

2t salt

2c milk

Instructions: Mix oil, sugar, and eggs.  Add remaining ingredients.  Mix well.  Pour into 9×13 pan sprayed with Pam.  Bake at 350 degrees for 35-40 minutes, or until golden brown.  Cut into squares and serve with cinnamon, sugar, and hot milk.

Variations: You can bump up the nutrient-density in this dish by adding things like ground flax seed, flax seed meal, or chia seeds to the oatmeal mixture before you bake it.  Our family also loves to add things like walnuts, slivered almonds, or berries on top (of course, still with the hot milk!).  Really, any kind of fruit would be delicious.

Breakfast of rasperries, blueberries and oatmeal.

Breakfast of rasperries, blueberries and oatmeal. (Photo credit: Wikipedia)

Enjoy!

In Joyful Surrender,

Erica

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