Recipe: Baked Oatmeal
It’s kind of a no-brainer, if you ask me. A healthy breakfast that your kids will like, that you can prep the night before and is good for them, too? Yeah, that’s an easy one. Oatmeal is definitely healthy, but remember that a number of the instant options are loaded with sugar. This recipe uses a lot less sugar than those packets, and is just as easy. http://time.com/5368076/is-oatmeal-healthy-good-for-you
Susie's Baked Oatmeal Yield: 6-8 servings You can make this chocolate baked oatmeal by adding 2 T cocoa to the egg mixture. Whisk well before continuing with directions. You can change the dried fruit and/or nuts to give a different flavor, too. Also, I've made this with steel cut oats, too, and it works well, as long as you do let it sit in the fridge overnight to help start the oats to soften. Bake as directed. Ingredients: - 2 1/2 cups old-fashioned oats, uncooked - 1/2 cup firmly packed brown sugar - 3/4 cups raisins or dried cranberries (craisins) - 1/2 cup finely chopped walnuts, toasted - 1 teaspoon cinnamon - 1/2 teaspoon salt - 3 1/3 cups skim milk - 2 egg, lightly beaten - 1 tablespoon melted butter - 1 teaspoon vanilla extract - Serve with milk, yogurt and fruit (optional) Directions: Preheat oven to 350°. Spray an 8-inch glass baking dish with cooking spray. In a large bowl, combine oats, sugar, raisins, walnuts, cinnamon and salt. Mix well. In a medium bowl, combine milk, eggs, butter, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well blended. Pour into the baking dish. At this point, you can cover the dish with plastic wrap and stick it in the fridge overnight.
Bake at 350° for 55-60 minutes or until center is set and firm to the touch. Cool slightly. Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in the refrigerator.