Serving Up {Breakfast}: Baked Oatmeal

Do you ever wake up and just crave oatmeal cookies for breakfast? 

I don't really either, but this recipe tastes like you are eating oatmeal cookies for breakfast.  How is that for a good reason to get out of bed?  

This recipe is one that serves as a starting point.  You can alter and adjust any of the ingredients to your own taste.  Swap the craisins for raisens, increase the spices, add some wheat germ.  In fact, the addition of coconut is my own addition that wasn't in the original recipe. 

Once baked you can cut it and serve it with a spatula as "slices" of oatmeal goodness - but when I want to serve it like that I find that I like it to be thicker and so I will make increase the recipe to 1 1/2 in size.  (Done that way you can easily wrap individual portions and freeze them for quick breakfast options for another date)  Otherwise I will just spoon out the baked oatmeal and serve it crumbly in a bowl - sometimes even adding a little bit of whole milk.  Again, this recipe is ready for you to personalize to your own liking.  Have fun with it!

BAKED OATMEAL     

(adapted recipe from The Picky Apple)
(printable version)



3 cups old-fashioned rolled oats
1 cup flaked coconut
1 cup brown sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
1 cup milk
2 eggs
½ cup melted butter **
2 tsp. vanilla
¾ cup dried cranberries

** I frequently use coconut oil to replace the butter

Preheat the oven to 350 degrees. In a large bowl, mix together oats, coconut, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter and vanilla. Allow to sit and allow the oatmeal to absorb the moisture for 10 minutes.  Stir in dried cranberries. Spread into a 9x13 inch baking dish.

Bake in preheated oven for 40 minutes.