Next to pancakes oatmeal is our second favorite breakfast food. What I love most about baked oatmeal however is it is portable. Wrap some up to take on a hike or make a batch for an afternoon snack. Reheat the leftovers for breakfast the next morning.
If your kids are sensitive to robust flavors such as ginger try 1/4 teaspoon the first time. Try some of the variations or make up your own.
Source: My Own Sweet Thyme
3 cups rolled oats
½ cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon ground cardamon
1/2 teaspoon cinnamon
2 eggs, lightly beaten
¼ cup butter, melted
1¼ cups milk
¼ cup orange juice concentrate (or orange juice)
1/3 cup dried cranberries (or substitute 1 cup chopped fresh cranberries)
2 Tablespoons whisky (or orange juice)
¼ cup chopped pecans or walnuts (if desired)
In a small microwave safe container stir together the dried cranberries and whisky or orange juice. Microwave on high for 30 seconds. Set aside. (Skip this step if using fresh chopped cranberries)
In a large bowl stir together the oats, brown sugar, salt, baking powder, ginger and cardamon.
In a small bowl stir together eggs, butter, milk and orange juice concentrate.
Add the egg mixture to the oat mixture. Stir to combine. Fold in the cranberries and nuts, if desired.
Pour into a lightly greased 9-inch square baking dish. Bake at 350 degrees for approximately 40 minutes.
Serve warm with milk and brown sugar or cream and honey
–Swap the pecans and cranberries with toasted almonds and golden raisins.
–Add 1 tablespoon each of wheat germ and golden flax seed.
–Replace the rolled oats with steel cut oats. The night before rinse oats in water. Place in a medium sized bowl. Add two tablespoons yogurt, kefir, whey or buttermilk mixing well. Cover with water to about 1-inch above oats. Cover with plastic wrap and set on counter overnight for at least 12 hours. In the morning drain oats well before adding.