Yes, I know that cereal and milk is probably the quickest breakfast item out there, but every now and then I just get tired of it.
This post is also about cereal, but it’s homemade baked oatmeal rather than the highly-processed, sugar-laden boxed variety. And I figured out how to make it in less than 40 minutes (mixing and baking time). In fact, if you’re very familiar with the recipe and have your ingredients handy, this can go from zero to hot-breakfast-on-the-table in 10 minutes flat. 10 minutes!!!
This is probably not a revelation to those of you who have already mastered the basics of microwave cooking, but somehow I seem to forget about this handy time-saving device when it comes to anything other than re-heating leftovers for lunch or quickly defrosting some meat for supper. I know it is any energy-guzzling appliance, but is it worse than running an oven for 45 minutes? I honestly don’t know, and I’m not looking it up right now.
Anyhow, back to the baked oatmeal! I came up with my own recipe for a 9X13 pan of baked oatmeal ages ago that uses significantly less sugar than most of the recipes out there (though, confession: we eat chocolate chips on it when it’s freshly made). I also often use applesauce in place of half the oil. I have a tiny microwave–literally, the smallest one we could find!–so I either make a half recipe or divide it in half to cook. I’m posting the whole recipe below:
Anita’s Baked Oatmeal
- 2 eggs
- 1 cup milk
- 2 tsp vanilla
- 1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)
- 1/3-1/2 cup sugar
- 3 cups rolled oats
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp salt
Instructions: (If making in oven, pre-heat to 350F). Beat eggs well in a medium-sized bowl and add milk, vanilla, and oil/applesauce. Mix well and stir in sugar. On top of wet ingredients evenly distribute the oats, followed by the cinnamon, baking powder, and salt. Stir to combine and pour into baking pan or dish (oiled or not, chef’s choice). Microwave for up to seven minutes, checking it at four minutes and every minute thereafter until set. (If baking, bake for about 30 minutes or until set–I tap it quickly with my finger to test its firmness). Serve with milk and your favorite toppings! Some of our favorites are: raisins, dried cranberries, chopped apples, canned peaches, frozen blueberries, sunflower seeds, pecans, walnuts, and of course chocolate chips! Try coconut, chopped dried dates or figs, or any available fresh fruit.
Do you have a go-to breakfast for busy mornings? Let us know in the comments below, or even send us an e-mail with the recipe! Check the contact page for our e-mail address.
with love, Anita