I honestly feel that sometimes finding creative breakfast recipes is actually harder than finding creative dinner recipes. Anyone else feel that way?
As much as I love sweet carbs (looking at you, cinnamon rolls and waffles) and eggs in its multitude of forms, sometimes I want something different for breakfast – something hearty that isn’t a sugar bomb and isn’t just eggs.
Introducing – baked oatmeal.
Baked oatmeal actually is not all that new but we recently re-discovered our love for it when we started getting bored with our standard bowl of cooked oatmeal. Let’s face it, the texture of stovetop or overnight oats can be sorta mushy. In contrast, baked oatmeal is custardy and a little rich. It’s like eating cake for breakfast and the yogurt topping is like having a dollop of whipped cream on top.
It is also extremely easy to throw together. All the ingredients get mixed together in one bowl, poured into a casserole pan, and baked.
My favorite thing about baked oatmeal is that it reheats so well. It’s as good warmed up in the microwave as when it’s freshly baked. This means you can make a batch during the weekend and have quick and easy breakfasts all week long.
The recipe also easily doubles if you’re feeding a crowd. Basically, why aren’t you making this for breakfast already.
This one-bowl recipe is easy to make and reheats beautifully for quick and healthy breakfasts on busy weekday mornings.
- Non-stick cooking spray
- 2 eggs, lightly beaten
- 1 1/2 cups low-fat milk
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 3/4 cup firmly packed brown sugar (dark or light)
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 2 1/2 cups old fashioned oats (not steel-cut), uncooked
- Fresh fruit & vanilla yogurt for topping, as desired
- Prep the pan: Heat oven to 350 degrees F. Lightly spray a 2 quart casserole pan with non-stick cooking spray.
- Mix: In a large bowl, whisk together eggs, milk, oil, vanilla, sugar, baking powder, cinnamon and salt. Stir in oats and mix well. Let mixture stand for about 15 minutes.
- Pour: Pour oat mixture into prepared casserole pan.
- Bake: Bake, uncovered, until center is just firm to the touch and knife inserted in center comes out clean (35 to 40 minutes). Cool for 5 minutes before serving.
- Serve: Cut into 6 slices and top each serving with some fresh fruit and yogurt as desired. Serve.
- If you prefer a less sweet baked oatmeal, you can reduce the sugar to 1/2 cup.
- Recipe adapted from Quaker Oats.
Keywords: baked oatmeal, easy breakfast recipe