Easy Breakfast for your Mom
I obviously love to cook and create new recipes. Even more so, I love to share these recipes with my friends and family. This recipe for baked oatmeal is one of my favorites. In college, I would love making this recipe on Sunday morning because it is so much better than the usual dry toast as I ran out the door. It would also last me a few days and I LOVE leftovers. Having breakfast already made kept me from stopping at Starbucks where I would inevitably end up eating something with twice as much sugar. The eggs provide some protein that would keep me going through my early morning organic chemistry class. The whole grains would keep me satisfied. The berries and maple syrup would give it just enough sweetness without sending my blood sugar through the roof.
These days, I try to keep this recipe for special occasions. I plan on making this delicious baked oatmeal for Mother’s Day Brunch on Sunday. My favorite part is the toppings so add whatever berries or toppings you fancy. I sometimes enjoy it with sliced almonds and chocolate chips or sliced banana. Add some the cold milk over the top when it’s warm and right out of the oven. Since it’s easy to whip up but does take a little while to bake, you’ll have just enough time to enjoy a mimosa with your momma!
- 3 Cups Oats
- 1/2 Cup Maple Syrup
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 2 Eggs
- 3/4 Cup Almond Milk
- 2 Tbs. Melted Butter or Ghee
- Almond milk
- Preheat oven to 400 degrees. In a medium bowl, mix together oats, syrup, baking powder, salt, vanilla, cinnamon, eggs, almond milk and melted butter.
- Spread mixture into glass 9x9 in baking dish.
- Bake at 400 degrees for 40-45 minutes. Top should be getting a little brown.
- Serve warm oatmeal into bowls and pour a little milk over the top. Add as much or as little as you like. Top with diced strawberries and blueberries. Enjoy!
Happy Mother’s Day! I love you mom and Maryan!