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. So although you may not have time to whip up fresh pancakes every morning. Maybe you do have time for some baked oatmeal.
You can make the batter the night before, pour it into a prepared baking dish, cover it with some plastic wrap and pop it in the fridge. When you wake up, put it in the oven (remove the plastic wrap) and by the time everyone is showered and changed you can have a delicious breakfast ready to eat. Or, if you really just can't be bothered, make it one weekend morning when everyone is off from work and school. It's a meal that you don't have to fuss over so you can relax and enjoy the morning with your family. But it'll taste like you've spent the whole morning whipping it up.
3 cups quick-cooking oats
1 cup (packed) brown sugar
1 stick salted butter, melted
1 1/4 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 8x8 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.
Here's a little tip for those of you who may be new to baking or cooking.
When a recipe calls for "beaten" eggs, that means you should whisk (or use a fork) to beat the eggs, breaking the yolks, before adding to the batter. This just helps to ensure the eggs get completely incorporated into the batter you'll be putting them into.
Also, liquid maple flavor can be found in the baking aisle of your grocery store near where all the extracts are located. There are different types of brands depending on where you shop.
Once your batter has been whisked together, stir in 3 cups quick cooking oats.
I like to use the quick-cooking oats because they make the baked oatmeal a bit softer in texture which I prefer. I have made this with the Old-Fashioned oats and it also turns out well. My family just prefers the texture of the smaller quick-cooking oats.
Just do not use the steel cut oats that have become so popular these days. They just do not turn out well at all with this recipe.
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.
Slice into squares and serve warm.
For me, the best way to eat this is with a little warm milk drizzled on top.
Works great for brunch too.
Cook's Notes: I have made this with the Brown Sugar Splenda Blend. I had some leftover from a pie I made for my Mom (who is diabetic). I used 1/2 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.