Baked Oatmeal

photo 1-296

Mornings are hectic in our household. Between waking up and getting out of the house on time on the first try with everything we need for the day, eating breakfast is often a secondary thought. But eating a good breakfast is important so I am always on the look out for easy and healthy alternatives to our usual standby of cold cereal. My family doesn’t eat eggs and reheated muffins or waffles work if we have leftovers from the previous weekend. In my quest for finding something that would work I came across this baked oatmeal recipe comes from The Yankee Kitchen Ninja. And it turns out that this recipe is a family wide hit.

The oatmeal is softer than a cookie but more solid than a bowl of cooked oats. Eating it with a spoon is recommended but I’ve also included it in lunch bags as a snack where it is eaten with your fingers. I used golden raisins and dried cranberries as my dried fruit of choice but the options are only as limited as your imagination. And best of all this recipe is super easy and fast to make. Meaning you can whip up a batch in no time at all (you could even make it first thing in the morning and have it on the table for breakfast if you are an early riser). So here’s to the most important meal of the day……….

Baked Oatmeal

2 1/2 cups old fashioned oats

1/2 cup packed dark brown sugar

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup golden raisins

1/2 cup dried cranberries

1 cup milk

3/4 cup plain Greek yogurt

1/2 cup dried cranberries

1 egg

1 teaspoon vanilla extract

  • Preheat the oven to 350 degrees.
  • Combine the oats, sugar, cinnamon, nutmeg, baking powder and salt in a large bowl.
  • Stir in the raisins and cranberries.
  • In separate bowl, whisk together the milk, yogurt, egg and vanilla.
  • Pour the wet mixture into the dry mixture and stir thoroughly.
  • Pour the contents into a lightly greased 9 x 9 baking pan.
  • Bake for 30 minutes or until golden and firm.

Serves: 9

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