Breakfast. The most important meal of the day. No, it’s not an old wives tale or a myth. It’s a fact folks. In my practice I meet a lot of clients that just can’t stomach the idea of having a meal first thing in the morning. I always explain the benefits of breakfast very briefly, but also offer new and novel ideas. Some people have just over-killed “breakfasty foods” – you know the toast, cereal, porridge, eggs and sausages, the list goes on. I get it, it gets boring. But heck, think outside the box. I don’t care if you have a sandwich for breakfast or even leftover lasagna. Just have something that is balanced (aim for 3 food groups)! If breakfast for dinner is appropriate, why can’t we have “dinner” for breakfast? Sometimes, years of eating cereal or oatmeal the traditional way can get boring.
There’s also no harm is postponing breakfast either: such as, waiting until you’ve gotten to your office or had some time to really “wake up”.
– Breakfast. The Most important meal of the day. –
Other clients express that their morning is often really busy and they simply “have no time”. Being a rather busy-body myself, I can fully sympathize with this one. So what do I tell people? I encourage them to prepare breakfast the night before as they would for lunch. HERE is where this recipe comes handy. It’s a staple in our home and quickly devoured.
This recipe is a version of oatmeal, but baked. You can prepare it in advance and it will offer you 4-6 servings over the week. You can feel free to munch on it as a bar, or pour warm milk over it. Sometimes I like to throw in nuts, fresh berries, coconut or even a mashed banana to change it up. The ideas are truly endless. If you’re making this to serve a large group, you can easily double the recipe and bake into a 13″ x 9″ dish. Store covered in the refrigerator for up to 4-5 days.
- 1 ½ cups Old Fashioned rolled oats
- ¼ cup sliced almonds or walnuts
- ¼ cup dried cranberries (optional: or add in shredded coconut, raisins etc)
- 1 Apple, chopped
- 2 tbsp brown sugar
- Pinch salt
- 3 cups milk or milk alternative
- 2 tsp Ground cinnamon
- Preheat oven to 350 degrees and grease an 8" (2L) baking dish
- In a medium size bowl, combine oats, nuts, cranberries, chopped apple, brown sugar, cinnamon and salt.
- Once blended together, pour in milk. Mix well.
- Pour contents into the greased pan and bake until oats are softened and milk has absorbed. It usually takes about 45 - 60 minutes.
- Serve hot or cold.
– With Love, Carrots and Cake,
Wow this looks great! I will definatly try this. Great blog by the way.
Thank you so much, Ruth! Keep dropping by.
I love baked oatmeal! I’ve used this recipe with great success: http://www.mennonitegirlscancook.ca/2011/06/baked-oatmeal-with-apple-and-cinnamon.html
I’m excited to try yours, which doesn’t call for oil or eggs, to see if it makes a difference to the taste/texture.
I love the recipe updates… I printed the roasted chickpea one and plan to try it out soon!
Catherine–thank you for stopping by! I love baked oatmeal recipes too; they make my mornings so much more efficient. I usually just use spray to grease my baking sheet lightly, but if I’m using a silicone pan, then I don’t need any!
Loni Evans says
I made this for brunch for Mother’s Day. I did not use the nuts due to allergies and used dried blueberries instead of cranberries. It was delicious.
Thanks Loni! So happy it worked out. I’m going to test a batch with fresh strawberries and pureed banana! Let’s see if it works. Keep well and send some lovin’ to your growing family. xoxo.
Absolutely love this! I’ve been making it ever since I saw this post. Can’t wait to try it with wild blueberries!
Thanks Genafer! I’m so happy you enjoyed it.
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Elin sandquist says
Thank you for this! I was just wondering how many calories this containes?
Hi, Can steelcut oats be used instead of rolled oats?
Hi Zak – Steel cut oats might be a bit tricky as they are not pressed in the same way that rolled or old fashion oats are. You can try it out! I imagine the cooking time might be a bit longer. Let me know what happens!
When this is done baking, does it become more rice crispy treat-ish as it cools? I’ve baked it for the proper amount of time, I’m just wondering if it gets a little more firm for on the go eating. Thanks!
Hi Chris! It usually stays a bit more on the moist side. I’m sure to get that crispy effect you could bake it for longer!
Bridget @ Hot Tea Travel & Thyme says
Beautiful photos as always! I would love to start preparing some overnight oatmeal in the near future Thank you!
I tried to make this recipe a little different for a smaller portion and with less ingredients:
– 1/2 cup oats
– 1/2 cup almond milk
– 1/2 cup water
– 1 tbsp cacao powder
– 1/4 tsp cinnamon
– 1/2 tbsp flaxseed meal
I mixed it all into a small baking dish and it has been in the oven at 350F for over and hour and it is just disgusting mush! How do I get it to be nice and baked like yours???
Hi Shelaine! I’m sorry it turned out mushy. Double check that you used rolled or old fashion oats! Otherwise, it might help to bake it for a little longer!?
This looks amazing! Just one question, is the temperature in celcius or fahrenheit? x Ilse