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Friday, June 10, 2011

Baked Oatmeal

Have you noticed how expensive cereal has gotten lately? Break the cold-cereal-cycle without breaking the bank by making this reci-pea for our baked oatmeal. Using inexpensive pantry staples and almost any fresh fruit, this dish comes together while the oven preheats and then cooks unattended, no stirring required! Heart-healthy, whole grain oats, complete protein from milk and eggs, and seasonal fruit will have your family going strong all morning long.

Baked Oatmeal
• 1 1/2 cups old fashioned rolled oats
• 1/4 cup brown sugar, light or dark
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 3/4 teaspoon baking powder
• 1 3/4 cups milk
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups of fresh fruit -like berries, cherries, chopped peaches/nectarines, sliced bananas
• 1/2 cup toasted nuts, sliced or chopped (for garnish, optional)

Preheat the oven to 375F. Grease a glass or metal loaf pan (8.5" x 4.5" x 2.75").

In a medium sized bowl, combine oats, brown sugar, cinnamon, sea salt and baking powder. In another bowl, whisk together the milk, egg and vanilla.

Scatter half the fruit into the greased loaf pan. Cover with all of the oat mixture. Dribble all of the milk mixture over top. Scatter with remaining fruit.

Bake about 30mins until the oatmeal is lightly browned and mostly set. (A little free running milk will be absorbed during cooling). Cool for about 5mins, then cut slices and serve (with toasted nuts if you like).

Leftovers microwave perfectly, it's great to have in the fridge for quick weekday breakfasts.

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