This week's recipe is for baked oatmeal — which admittedly sounds pretty humble and, to be honest, a bit boring.
I get excited when I try a new recipe that’s not only easy delicious but also versatile.
This week’s recipe fits that category.
It’s for baked oatmeal – which admittedly sounds pretty humble and, to be honest, a bit boring. But add some cinnamon, walnuts and raisins into the mix and this recipe will fit the bill for an easy breakfast or lunchbox snack.
My thanks go to Ruth-Ann Shantz, who shared her mother-in-law’s recipe. She explained this can be cut into squares or scooped out of the pan. Some of her family members like to serve it in a bowl with warmed milk poured over top, while others like a drizzle of maple syrup.
She adds it’s a great recipe on a cool morning and an easy recipe to double when having company over for breakfast.
No matter which way you decide to consume it, this is one easy way to get nutritious oats into your diet.
I like that it’s firm enough to eat as a square and that’s it’s not too sweet. I also like that you can add a multitude of different nuts or dried fruits to the recipe.
As someone who often struggles to find time for breakfast in the morning, this will become one of my “go-to” recipes.
(Makes 16 squares)
1 cup (250 ml) 3% milk
1/2 cup (125 ml) vegetable oil
1 tsp ( 5 ml) cinnamon
3 cups (750 ml) large flake oats
2 tbsp (25 ml) baking powder
1 tsp (5 ml) salt
1/3 cup (75 ml) brown sugar
1/2 cup (125 ml) chopped walnuts
1/2 cup (125 ml) raisins
Place milk, oil, eggs and cinnamon in medium bowl. Beat with fork until smooth.
Add oats, baking powder, salt, brown sugar, walnuts and raisins. Stir with spoon until combined.
Spoon into greased 9×9 pan and bake at 350 F for 25-30 minutes.
Remove from oven and let rest 15 minutes. Cut into squares. Store leftovers in airtight container for up to four days.
Note: These squares can be enjoyed in a bowl with warmed milk.