Post and recipe updated: 5.26.14
The temperature has turned to cold. Family and friends are gathered in droves. Thanksgiving is in a couple of days and you’re probably wondering what to serve all those people for breakfast. First thing that comes to everyone’s mind—breakfast casserole. Over done. High in calories (save those precious numbers for your turkey dinner). Heavy on the stomach. Try something new this year—Baked Oatmeal. If you have to, think of it as Oatmeal Casserole. Original. Low in calories. Light on the stomach. Best of all, it feeds lots of people!
This recipe is really easy. But, if you’re crazy like me, you’ll find a way to make it harder by making homemade applesauce—a key ingredient to the recipe. The great thing about doing it this way is that you end up with 2 great things instead of one. Just saying.
I was first introduced to baked oatmeal at my favorite coffee shop in college. I did a google search, which was new at the time, and found the recipe over at Cooking Light. I've adapted the recipe over the years. It's a blank slate. Add seasonal fruit and nuts/seeds as you please. While it's perfect for the cooler months, it's quite lovely on spring and fall mornings out on the back patio.
- Preheat oven to 375°. Melt butter in a medium sized bowl, and set aside to cool to room temperature.
- Combine oats, brown sugar, nuts/seeds, baking powder, and salt in a medium bowl.
- Into the cooled butter, whisk together milk, applesauce, and egg.
- Add milk mixture to oat mixture and stir well. Stir in fruit.
- Pour mixture into an 8-inch square baking dish and bake for 20 min.
- Serve warm.
• For an extra pretty presentation, sprinkle fresh fruit and colorful seeds (and cacao nibs) on top of the mixture before baking.