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I’ve been in a bit of a breakfast rut.
I don’t know if it’s the dark days of winter, or the hectic pace that comes with the early mornings, but I find that I’ve really been lacking inspiration for my morning meal these days. Or I was, until I came across a few inspired recipes for baked oatmeal.
I love hot cereal, in all of its many forms, but I don’t always have the minutes it takes to stand stove-side stirring a pot of grains. That’s why this method of cooking them works perfectly for me, and hopefully it will for you as well.
My method for preparing this breakfast is easy. In the evening, I put together the short list of dry ingredients from the recipe. In the morning I whisk the wet ingredients, combine it all together, and let it bake while I wrestle the kids from their rooms. The wafting scent of something warm and sweet emerging from the oven often helps in getting them down the stairs.
The recipe I use makes enough for two mornings, which is even more reason to make it this way. I cook once and eat twice, which is my favourite way to make anything. On the second day, gently warm the cereal in the microwave, or toaster oven, and it will taste just as good as the first day you ate it.
Good to Know: Baked oatmeal has the consistency of a moist cake rather than what you’d expect from regular oatmeal. To moisten it more, add some milk or cream to the warm oatmeal in each bowl before serving.
What are you making for breakfast these days? Have you tried baking your oatmeal?
To see the full printable recipe, click here: Easy Baked Oatmeal
The very best thing about this breakfast (besides the fact that it’s delicious and versatile, allowing you to change up the fruit with the season) is the fact that it can be made in advance.
I don’t know about you, but any recipe that can make my mornings flow a little more smoothly is a keeper in my books.
Whenever we have a dinner that calls for a side of baguette, I aim to have extra bread leftover so I can make French toast kebobs. When our dinner is finished, I cut the bread into chunks while I’m cleaning up the kitchen, throw it all into a bowl and cover it with an egg and milk mixture. The kitchen is already a mess, so it really isn’t a big deal to dirty one more bowl.
The bread goes into the fridge where it rests until morning. The next day I heat a skillet on the stove, throw the pieces into a pan and in less than five minutes, breakfast is cooked.
My boys, Ben and Jackson, love anything that comes served on a stick, so I slide the toasts cubes along a bamboo skewer, along with fresh blueberries, and add a small dish of maple syrup for dipping.
French Toast Kebobs
You’ll Need:
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Comments
Thank you for sharing this recipe. It was a big hit Everyone enjoyed stirring in some warm milk and sprinkling a little extra cinnamon. Mmmm.