All of us have been told repeatedly – from parents, friends, TV show hosts, and doctors – that breakfast is the most important meal of the day. After years of skipping breakfast in middle school and just eating toast in high school, I’m finally starting to realize that maybe eating a hearty breakfast isn’t so bad after all.
Oatmeal has become my favorite breakfast item. It’s full of fiber and protein, which help to keep you full longer. This prevents my stomach from rumbling embarrassingly during class or work. I can’t even count the number of times in class where I would be clutching my stomach and praying that my stomach will hold out until lunch. Plus, oats have been found by researchers to be effective at lowering cholesterol and reducing skin problems. Health benefits aside, I choose to eat oatmeal because it tastes good. However, oatmeal can be time-consuming to make every morning. That’s where baked oatmeal comes in handy. Unlike oatmeal you cook on the stovetop, baked oatmeal is spongier with a crunchy top. I like to make a batch every Sunday and then take a slice out every morning, heat it up, and then serve the oatmeal with extra cinnamon and milk.
This recipe has converted quite a few of my friends who don’t like the texture of regular stop-top oatmeal, and one great thing about this particular recipe is that it isn’t too sweet. I prefer to make baked oatmeal with quick-cooking oats; here in London, it’s also cheaper to buy porridge oats in large 1kg bags. Using quick-cooking oats produces a more chewy texture. If you’re going to eat the oatmeal within the week, you can store it in an air-tight container or plastic wrap in the refrigerator. Baked oatmeal also freezes well.
Plain Baked Oatmeal
From Money Saving Mom
• 1/3 cup butter (76g), melted OR 1/4 cup oil
• 2 large eggs
• 3/4 cup (169g) raw sugar (or brown sugar)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup plus 2 Tablespoons milk
• 3 cups (270g) oats (regular or quick oats)
1. Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.
2. Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish.
3. Bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk.