Well friends, here we are again. It’s Monday! And you know what that means…it’s time for breakfast!
I spent most of this past week avoiding thinking about today because I had no earthly idea what I was going to make you for breakfast. I felt like I was running out of ideas…until Friday, that is, when I was eating lunch with my friend Grace (I’m sure you all remember Grace, she wrote an awesome guest post for me back in December) and she mentioned some baked oatmeal that she had been experimenting with. Well, as soon as she said that, I knew exactly what I was going to make for you this week!
Yet another benefit to having foodie friends: endless new recipe inspiration.
This baked oatmeal comes together in just about thirty minutes – with most of that being baking time. And while you could easily throw this together on a weekend morning, you can also make it on a Sunday evening and eat on it throughout the week.
Another benefit? This stuff is good for you. It contains tons of good-for-you ingredients: oats, wheat germ, fruit, almonds, almond milk…Of course, if you wanted to make this a vegan breakfast, you could easily substitute vegan margarine for butter and one flax egg for the egg whites.
Oh yeah…and it was hearty and delicious enough to be boy-approved. Bam! It’s a win.
Fruit and Almond Baked Oatmeal
Ingredients
- 2 1/4 cups old fashioned oats
- 1/4 cup wheat germ
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups almond milk you could use skim or soy milk here as well, but the almond gives it a nice flavor
- 2 tablespoons agave nectar
- 1/2 cup unsweetened applesauce
- 1 tablespoon melted butter
- 2 egg whites
- 1 teaspoon vanilla
- 1 large apple peeled and diced
- 2/3 cup sliced or slivered almonds
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350 degrees. Lightly grease an 8x8 baking dish; set aside.
- In a large bowl, combine oats, brown sugar, cinnamon, baking powder and salt.
- In a medium bowl, whisk together almond milk, agave, applesauce, butter, egg whites and vanilla. Add to the dry ingredients and stir until combined. Stir in fruit and almonds. Pour into prepared pan.
- Bake for 20-25 minutes or until oatmeal is golden brown and set.
Notes
This looks great. I love oatmeal in the morning. It’s one of the only breakfasts that truly keeps you full till lunch! Great post.
BAKED oatmeal? That is too cool for school! Healthy and delicious…and pink! A trifecta of yummy!
I know! This stuff is gooooood…I can’t wait to try it with other flavor combinations. Just wait until summer when all kinds of fruits are in season – I will be a baked oatmeal making machine!
I love baked oatmeal. I just discovered it this year, and I don’t know how I was living without it!
Sincerely,
The Queen 😉
Right??! I can’t believe I haven’t made it until now. I seriously can’t stop eating it.
Stephie, this is my kind of breakfast for sure! What a delicious and simple recipe. Thanks for sharing! You have a beautiful blog and I’m glad to have found it.
Georgia, thank you so much! I am certainly glad to have you here =)
Reading these posts makes me so excited for my future kitchen and things I will make it in. This sounds so delicious (a week and a half late).
I seriously could NOT stop eating it. I may have had it for breakfast and dinner one day. No joke.
We’re dying for breakfast ideas over here lately….steel cut oats ok for this, ya think?
Hard to say since I’ve never tried it. I think regular steel cut oats would not cook through, but the quick cooking steel cut oats might work. Not sure if you’d have to adjust the liquid accordingly. Let me know if you give it a try!
Worked out great. Takes a little longer to let the (regular steel cut) oats soak in warm milk, had to add a little water…but in the end, we had an awesome breakfast. Thanks again for inspiring me out of a dull breakfast rut. I’ll get a photo to you on Facebook. I’ll take forever to get a post up about it. Take Care…Kevin