Baked Oatmeal

I was very skeptical about this dish in the beginning but after I tried it, WOW!! I am completely won over by this very healthy dish. It is perfect for a crowd, brunch, breakfast, or for a snack. I eat a bowl in the morning and it will last me till way past lunch. It is now one of my go to meals in the morning. The dish is so easy to make and the ingredients can be changed out in a multiple of ways. I highly recommend trying this incredibly heart healthy dish. It is gluten free and can be easily turned into a vegan dish. Cheers!!

3 cups rolled oats
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
2 large eggs
2 cups milk
2 teaspoons pure vanilla extract
1/2 cup maple syrup
1/2 cup raw pumpkin seeds
1 apple, peeled and diced

1. Preheat the oven to 350o F. Grease an 8×8 or 9×9 inch baking dish. I use butter but you could easily use Crisco shortening, a liquid oil, or a baking spray.
2. In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir with a whisk to blend (you can omit the salt).
3. In a medium bowl, whisk together the eggs, milk, vanilla, and maple syrup till combined.
4. Add the egg mixture to the oats and mix well. I add my fruit and nuts at this point and mix again.
5. If desired, stir in 1 to 2 cups of additional items like berries, chocolate chips, or other nuts.
6. Pour the oat mixture into the prepared baking dish and bake for 35 to 45 minutes or until golden brown and set.
7. Let cool for 5 minutes. Serve with a drizzle of maple syrup, top with a scoop of yogurt, or vanilla ice cream.

*NOTE: Sometimes I mash up a couple of overripe bananas and add to the oat mixture. I have also made this dish with blueberries and raspberries. You can use any combo of fruit but I prefer just the apple. You can use any combo of nuts or no nuts. I prefer the pumpkin seeds. You can switch out the maple syrup with a 1/4 to 1/2 cup of brown sugar or any form of your favorite sweetener and/or eliminate the sweetener. You can swirl in a few tablespoons of your favorite jam before baking. You can switch out the dairy with coconut, soy, or oat milk. This dish is so versatile and can be made to your taste and diet. I like mine as is and topped with more maple syrup and my homemade Greek yogurt. YUMMMM!!!

A very satisfying breakfast. Enjoy!! Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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