I pinned this recipe for baked oatmeal months ago, and I’ve been meaning to try it for ages now. I am a big fan of cold cereal (the cold crunch wakes me up in the morning…or so I tell myself!). My husband likes warm cereal, especially in the winter, and the girls usually alternate between oatmeal and cream of wheat.
I liked the idea of mixing things up a bit on the weekdays. (On weekends, I usually make at least one big family breakfast.) I also liked the idea of making something ahead that I could just heat up for the next few mornings.
The verdict at our house? The girls love this! Hubby wasn’t a big fan. Truth be told, he probably eats too much sugar in his regular oatmeal, so I’m guessing this felt a bit too healthy for him.
The girls have said the past two mornings, “This looks like a dessert! And we get to eat it for breakfast!” (This makes me laugh a bit, too…we don’t eat a lot of sweets at our house, so I guess it’s all relative.)
The original recipe is gluten-free, and it has a little more sugar and chocolate chips in it. (I’m sure that would be delish!) Here’s the recipe, as I made it. I think this is probably one of those that you can tweak, depending on what you have in your pantry, and how “dessert-like” you want it to be.
I believe you could use any kind of berries, and any kind of nuts. Raisins or dried cranberries might be good, too. I might try mixing in some sunflower seeds or flaxseed next time, as well.
I made this one evening, and stored it in the refrigerator. I’ve cut pieces for my girls the last couple of days, and heated them in the microwave.
I hope you enjoy this “breakfast dessert” as my girls call it!
MandyE is mom to five-year old fraternal twin girls. She blogs about their adventures, and her journey through motherhood, at Twin Trials and Triumphs.