If I eat oatmeal, I always cook old fashioned oats on the stove with spices, dried fruit and nuts, but I liked this slow-baked version even better. It is less like a porridge and more like a dessert, and I can handle that! I made an adapted version of 101 Cookbook’s Baked Oatmeal recipe with mixed berries I had frozen from summer. That recipe like most baked oatmeal recipes had eggs in them, so I skipped them or at other times I add flaxmeal for a nutritious replacement for my mom who doesn’t eat eggs. I made it with plain strawberries & almonds for Mother’s Day and she loved it. I’ve made it so many times, I no longer measure. I will just estimate ingredients based on how many people are eating or sometimes make a few jars and put them away to take to work for Brian. I used equal parts oats, fruit and milk. Add a little melted butter, tiny spoon of baking powder, pinch of salt, some brown sugar or maple syrup per tartness of fruit and whatever spices and nuts I think that go best with the fruit I am using.
You can bake a few herbed eggs while the oats are cooking, and with that you have a fresh breakfast and little to clean up. This is so delicious and along the lines of what I cook, that I am shocked I didn’t think of it before!
I am not much of a breakfast eater, but I know I should be and I am trying to be again. I’ll be baking my oatmeal more often with fruits now, so I enjoy more breakfasts!