I have to admit I am not a huge fan of breakfast food. Sweets in the morning are just too much for me most of the time (although I do sometimes get a hankering for pancakes or doughnuts). It’s just not my thing. I would much rather munch on some kettle chips and swig a cherry coke…but I don’t….usually…please don’t judge me. A bowl of cereal is usually my breakfast choice because it’s quick and easy which is necessary with a very busy toddler. When family comes to visit, though, I like to make a hot, home cooked breakfast for them.
This baked oatmeal is almost as quick and easy as a bowl of cereal but is much more tasty and impressive (and I don’t even care for oatmeal). It is made up the night before so all you have to do is throw it in the oven in the morning. Your guests will wake up to wafting smells of cinnamon, blueberries and peaches, yum! And although it does have quite a bit of sugar, the oatmeal and fruit bring nutrition that makes it a much better option than heavy pancakes or doughnuts (although they hit the breakfast table for guests around here too).
recipe from Penzey’s
prep time: 15 minutes, baking time: 45 minutes
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 cup milk
½ – 1 tsp. cinnamon
½ tsp. salt
1 Tbsp. baking powder
3 cups regular or quick cooking oats (I used old-fashioned)
½ cup fresh or frozen blueberries
1 peach, skinned, chipped, pit removed*
2 Tbsp. Turbinado sugar, for sprinkling (optional)
1. Beat together the butter and sugars. Mix in the eggs, milk, cinnamon, salt, baking powder and oats. Beat well. Add the fruit.
2. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight.
3. In the morning, preheat the oven to 350 degrees F. Uncover the pan and sprinkle with turbinado sugar, if desired. Bake in preheated oven until firm, about 45 minutes. You can also bake the oatmeal right away without refrigerating overnight with good results.
*Note: Switch the fruit depending on the season and personal preference.