Baked Oatmeal

By Traci P.

This oatmeal is a great breakfast to make on cool weekend mornings. It smells awesome while it bakes, and is delicious with a little milk poured over the top. It’s more ‘cake-like’ and firm than traditional oatmeal.

It also stores well in the refrigerator, for enjoying later in the week.

Makes about 4-5 servings.

Ingredients

• 1 ½ cups oats (quick-cooking or instant)

• 3 tbsp brown sugar

• 3 tbsp ground flax seed

• 1 tbsp chia seed

• 1 ½ cups milk (may sub in any non-dairy milk as well)

• 1 egg (may be eliminated, as long as flax meal is included)

• 2 tbsp oil (I use coconut oil)

• 2 tsp vanilla extract

• ½ cup any dried fruit (cranberries, raisins, blueberries, apples, etc…)

• ½ cup chopped walnuts or pecans

• 1 tsp cinnamon

Directions

Combine dry ingredients and liquid ingredients in separate bowls; then pour liquid into dry, and stir well. Let sit for about 15 minutes. Pour into a casserole dish, sprayed with non-stick spray, and bake at 350 degrees for about 30 – 45 minutes.

*To add extra fiber and whole grain, I sub in 1/3 cup steel cut oats for ½ cup of the regular oats.