Baked Oatmeal for a Lazy Weekend Breakfast

Although its Monday, and 'being lazy' is like a distant & fond memory, I thought I'd share a recipe for baked oatmeal that hubby and I have been enjoying. During our vacation, I developed a slight obsession with oatmeal and ordered it in nearly every little breakfast cafe we found. This recipe is wonderful and smells like 'Christmas in a bowl.' I used to save that term for chai tea (Christmas in a cup), but baked oatmeal's aroma is nearly as dreamy. Cinnamon, brown sugar, and a tad bit of butter combine to make a hearty and comforting meal. I mixed the wet ingredients and dry ingredients separately the night before so that when I woke, I just had a little mixing & baking to do. I've read that you can freeze and reheat the oatmeal as well though of course, we had few leftovers! :)

Baked Oatmeal
Adapted from Cooking Light

2 cups rolled or old fashioned oats
1/2 cup packed light brown sugar
1/3 cup raisins (can also use cranberries, blueberries)
1/4 cup chopped, peeled apple
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 1/2 cups nonfat milk
1/2 cup applesauce
1 teaspoon pure vanilla extract
1 1/2 tablespoon melted butter
2 egg whites -- beaten well
Fresh, sliced strawberries (optional)

Preheat oven to 375.

1. Combine dry ingredients (first 8) in a medium bowl. Combine the milk, applesauce, butter, and egg whites in a separate bowl and beat well. Add wet ingredients to dry and combine until just moist.

2. Pour mixture into an 8 inch square baking dish coated with cooking spray. Bake at 375 for 20-25 minutes, depending upon the consistency you prefer. I like thick oatmeal, so I bake for 25 minutes.

3. Serve hot with a dash of milk poured over it. Serve with fresh, sliced fruit such as strawberries.

Yield: 5 to 6 servings