Breakfast has long been my kids’ best meal. And by best I mean they tend to have good appetites and rarely reject anything. It’s also the meal with the least variety, which my husband prefers and I do not. I had been wanting to try baked oatmeal for some time, but just never got around to it. Mostly because..let’s face it, baking always takes more time than a quick stove top boil and simmer. Plus at least half the time my husband takes care of our morning pot of porridge so why fix what isn’t broken, right?
But my desire for variety got the best of me one day and we found a breakfast dish that all four of us love.
The first time I made it, I decided to add fruit to the bottom of the pan.
It did not disappoint and turned out quite pretty if I do say so myself!
The fruit has varied based on what I had available. Usually blueberries and canned peaches. The first few times I made this our family of four ate through at least 3/4 of a 9×13 pan. It’s almost like a cobbler, but less rich and more breakfasty.
This morning all I had was canned fruit and a couple of granny smiths. So the fruit I chose was pears and those two granny smiths. Again success!
My three year old loves serving himself.
Here’s my tweak of the original recipe I started with:
Fruity Baked Oatmeal
(For a 9×13 pan’s worth)
6 cups rolled oats
1 cup brown sugar
2 tsp cinnamon
1 heaping teaspoon salt
2 cups milk
1/2 cup melted butter
2 tsp vanilla extract
3/4 cup dried cranberries
1 cup chopped walnuts
Enough of your favorite fruit, chopped, to cover the bottom of the pan
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together oats, brown sugar, cinnamon, and salt.
- Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries and walnuts.
- Spread fruit/frozen/canned fruit into a 9×13 inch baking dish, enough to cover the bottom.
- Cover fruit with oat mixture and spread evenly.
- Bake in preheated oven for 40 minutes.