Baked Oatmeal with Milk

Baked Oatmeal with Milk

Introduction:

Baked Oatmeal with Milk is a wholesome and satisfying dish that’s perfect for breakfast or a snack. Combining the heartiness of oats with the creaminess of milk, this recipe is not only easy to prepare but also packed with nutrients. It’s versatile enough to be customized with your favorite fruits and nuts, making it a delightful start to your day.

Ingredients:

• 2 cups rolled oats
• 1 cup milk (dairy or non-dairy)
• 1/2 cup brown sugar or maple syrup
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• Optional toppings: chopped nuts (e.g., pecans or walnuts), dried fruits, or fresh berries

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
2. Combine Dry Ingredients: In a large bowl, mix the rolled oats, baking powder, cinnamon, and salt until well combined.
3. Mix Wet Ingredients: In another bowl, whisk together the milk, eggs, melted butter or coconut oil, brown sugar (or maple syrup), and vanilla extract.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in nuts or dried fruits at this stage.
5. Bake: Pour the mixture into the prepared baking dish. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Serving: Allow the baked oatmeal to cool slightly before slicing. Serve warm, topped with fresh fruit, a drizzle of maple syrup, or a splash of milk.

Conclusion: Baked Oatmeal with Milk is a comforting and nutritious dish that makes breakfast a breeze. It’s an ideal option for meal prep, allowing you to enjoy delicious servings throughout the week. With its customizable nature, this recipe can easily adapt to your personal preferences and seasonal ingredients.

Enjoy creating this delightful and nourishing dish that the whole family will love! Would you like any variations or additional tips for this recipe?