by Jen Oh, HMN’s Director of Chapter Development, also a nutritionist and long time holistic mom. Find her online at JenOhSays.com
This is one of our go-to breakfast meals and the only way my son will eat oatmeal.
When I have time, I pre-measure the ingredients into packets so anyone in the family can make it – all they need to do is add the egg, butter, and milk. You can add fresh or frozen fruit, nuts, or dried fruit. My son’s favorite is almonds, pecans, and dried cranberries.
- 1 cup old fashioned rolled oats
- 3 tablespoons light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon Chinese five spice or cinnamon
- ¼ teaspoon fine sea salt
- 1 cup milk, dairy or non-dairy
- 1 large egg
- 1 ½ tablespoons butter or coconut oil, melted
- 1 teaspoon vanilla extract
- Optional mix-ins: banana, nuts, raisins, fruit (fresh or dried)
- Pre-heat oven to 375 and lightly spray or grease a small (1 quart) baking dish
- In a large bowl, mix all dry ingredients and optional mix-ins, then add to prepared dish. NOTE: you can save some mix-in toppings to scatter on the top of the oats mixture for visual appeal.
- In the same bowl, mix all wet ingredients, then pour over oats mixture.
- Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats mixture.
- Bake oatmeal until the top is golden brown and the milk mixture has set, about 25-30 minutes. For an extra tasty top, sprinkle a ½ tablespoon or so of brown sugar on top of the oatmeal, and then place back in the oven under the broiler and broil for 20-30 seconds.
This recipe is easily doubled and baked in a 2-quart baking dish. You may prepare this dish at night, store in fridge, and bake in the morning. This dish will easily last 3-4 days in the fridge. To re-heat: take a serving and warm in a pot with a little milk or water. The liquid will help prevent it from sticking to the pot. Stir until warm.