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Posted by on Nov 24, 2012 in BettyBecca Baby | 0 comments

What’s for Breakfast?

Well, I’ve been back to posting on the blog for about two weeks, and I haven’t posted a single recipe yet. Let’s change that!


I always thought if I were every in a position to interview people for a job, I would ask them what they ate for breakfast. I think it says a lot about a person, and I’m just weird like that. 🙂

Lately, I’ve been eating baked oatmeal pretty regularly. This breakfast is so easy and versatile. It’s great to have in your arsenal for the cold months up ahead. Make it over the weekend and pre-portion out servings for busy weekday mornings. I think it would freeze well, too. I have visions of serving up a batch or two to a houseful of guests around the holidays. Chopped nuts, raisins, or other fruits would make great toppings. The oatmeal is lightly sweetened so honey or maple syrup would be great drizzled on top for those that like their breakfast on the sweeter side.

Shown with pumpkin and raisins

This oatmeal will be a little more “firm” (for lack of a better term) than you’re used to since there isn’t a lot of liquid in the recipe, and it’s baked. It’s kind of like a soft granola bar. I’ve really enjoyed the serving suggestion to top the oatmeal with milk. It’s not how I’m used to eating oatmeal, but it is a welcome change. My MIL, Nana D, and Mr. J remarked that it smells like apple pie when I made it the first time.

I found the recipe when I was planning for post-baby eats on Simple Bites. I’ve fallen in love with the blog, her recipes, and her organizational tips. I highly recommend it. Here’s the recipe with a few of my tweaks. You also don’t have to do the prep stuff overnight if you’re doing small portions to freeze. I’d just give it 8 hours or so in the fridge.

Overnight Apple Cinnamon Baked Oatmeal

Recipe from Simple Bites, my tweaks in italics

2 large eggs
1/4 cup maple syrup
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 cup salted butter, melted
1/2 cup applesauce,  or pumpkin puree (This amount doesn’t taste overly pumpkin-y, but it adds moisture and gives a beautiful orange color.)
1 small apple, grated, I added two small diced apples instead
1 1/4 cups organic milk, or soy milk (I’m drinking Silk while I’m nursing.)
3 cups old-fashioned oats


  1. Butter a 2 quart baking dish.
  2. In a large bowl, whisk together all ingredients, except the oats.
  3. Fold in oats and combine well.
  4. Transfer mixture into the buttered baking dish and spread evenly around. Cover tightly with plastic wrap, pressing the plastic directly on top of the oat mixture. Refrigerate overnight.
  5. In the morning, preheat oven to 375°F. Unwrap oatmeal and place in oven. Bake for about 30 minutes until oatmeal is set and browned on top.
  6. Serve hot with more milk or cream.

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