Breakfast Baked Oatmeal Recipe

This is a great winter and fall breakfast recipe as it requires an oven and warms up the home. It also works as a midday snack and tastes great and is very filling. Sometimes I make this without the Grape Nuts and other times I sprinkle cinnamon and or honey on top. For the photo on the right I used a cranberry vanilla Grape Nuts cereal. Also worth a try is using coconut oil rather than butter as it can withstand higher temperatures without becoming discolored. Coconut oil is more costly, but probably is the ideal cooking oil. This is a delicious recipe and I am sure you will find someone that enjoys it. The recipe is from a Christian Light Publication workbook, and I emailed them at info [at] clp.org for permission to post and received a nice reply that I could post the recipe and the exact source and recipe ingredients and instructions are below. 

Ingredients

• 3 c quick oats
• 2 tsp baking powder
• 1 tsp salt
• 1/2 c brown sugar
• 1 c milk
• 1/2 c melted butter, margarine, or vegetable oil
• 2 eggs
• 1/2 tsp vanilla flavoring
• Grape Nuts or cracked wheat or honey for toppings

Instructions

Combine all dry ingredients in a large bowl. Add the eggs and liquid ingredients and stir or beat well. Put into a 9″ x 13″ greased baking dish. Sprinkle cracked wheat or Grape Nuts over the top before baking. Bake at 375 °F (190 °C) for 20-25 minutes. For variety, try replacing 1/3 cup of the quick oats with 1/3 cup of cornmeal. Also, 1/4 teaspoon of almond or lemon flavoring adds variety. Calorie savers: Replace half of the milk with water. Use only one egg.

Source

Christian Light Education. HOME EC LU 1, Introduction to the Kitchen. Sunrise Edition. Christian Light Publications, Inc. Harrisonburg: VA, 2008.

ISBN 0-87813-942-7 – Learn to Cook and Sew … with a Home Economics Course – Home Economics I Christian Light Education LightUnit 1 – www.clp.org