Breakfast is sometimes the forgotten meal. For many families, the hustle and bustle of getting out the door in the morning is strenuous enough. Then when you have to take time to eat and make sure the kids eat, plus cleanup. Well, lots of folks grab a breakfast bar (if they remember) and head on out to get the day started. Yep, I’ve been there. And still there many days. But some days, you just want to eat a really good (and filling breakfast.) And you really need to. I cannot skip breakfast. I may eat something quick, but I gotta eat. My stomach is on a regular cycle, and it does not like to be disappointed. o although you may not have time to whip up fresh pancakes every morning. Maybe you do have time for some baked oatmeal.
- 3 cups quick-cooking oats
- 1 cup (packed) brown sugar
- 1 stick salted butter, melted
- 1¼ cup milk (2 %)
- 2 eggs, beaten
- 1 tbsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. liquid maple flavor
- Preheat oven to 350F degrees.
- Spray an 8 x 8 baking dish with nonstick cooking spray.
- In a large bowl, combine brown sugar, melted butter, milk, beaten eggs, baking powder, cinnamon and maple extract.
- Whisk well to combine.
- Stir in 3 cups quick cooking oats.
- Pour batter into prepared baking dish.
- Bake for about 20-25 minutes.
- Oven times vary so you just want to make sure the edges are lightly browned and the center should no longer be jiggly.
- If you prepared the batter the night before and put it in the fridge, baking times will be a bit longer because you are starting with a cold dish.
I have made this with the Brown Sugar Splenda Blend. I used ½ cup and it turned out delicious. You can also use margarine and instead of the eggs you could use a product like Eggbeaters. So there are a lot of different options you could use here if you have specific dietary needs.