I love breakfast. Its is my favorite first meal of the day.
Growing, my brother Matt and I were on our own for breakfast. My mom was a working single mother and we were more than capable of making toast, a bowl of cereal, etc. on our own.
But there is something just so luxurious about a hot breakfast; its a total pain in the neck when you are the mom who wants to sleep for just a few more minutes, but mmmm….I love the feeling of starting the day off with more than coffee and toast (or milk and toast in the case of the midgets) in my belly. So in any given week, I aim for 3 or 4 “hot breakfast” mornings.
I’ve been trolling online for recipes that are easy, delicious and, well, hot. We do eggs, we do pancakes, we do french toast, but I needed something to mix up the routine
There’s been a lot of online buzz about baked oatmeal, but I couldn’t find a recipe that really clicked for me. Some looked too mushy in the pictures, some seemed waaaay to complicated and some were just unappetizing.
Why not traditional oatmeal? I actually happen to love it, but 2 out of my 4 kids think it is inhumane torture to be presented with a bowl. Stinkers. I think it might be a texture thing; so baked oatmeal, with its almost bready texture (think baked french toast but with oatmeal) might work for the whole crew.
I found a website, Pennies on a Platter, with a recipe that looked like it could be the one I was looking for. I also happen to like a lot of her recipes. Nikki’s creations are becoming an essential part of my snack/treat baking repitoire.
Back to the baked oatmeal.
I made it.
It was! It was the one I was looking for!
Best of all, my kids like it too.
This recipe makes quite a lot, so I’ve been slicing the leftovers into “bars” and refrigerating for later use. A quick zap in the microwave and you have another delicious hot breakfast. I think the next time I make it, I’ll mix everything up the night before so I can just zip down in the AM and toss the pan in the oven before overseeing the morning clothes/bathroom rush.
I don’t want to be one of those content stealers, so rather than print the recipe here, I’ll provide a link to Nikki’s version. Tell her you love it (you will) and let me know if you come up with a delicious variation of your own!
My personal favorite is to add a couple of chopped granny smith apples to the mixture, and then, after pouring the batter into the dish, I add a thin layer of brown sugar to make a delicious “crust” on the top.