I'm always looking for new breakfast ideas that require zero thinking, are satisfying and break the cereal rut. Enter baked oatmeal. This fantastic recipe, from The Arcadia Mobile Market Seasonal Cookbook, does all of that. You can prep it all the night before and pop it in the oven when you wake up (as I did) or cook it ahead of time and just reheat it for breakfast. It's satisfying, tasty and easy to customize with seasonal fruit. In fact, the entire Arcadia Mobile Market Seasonal Cookbook is full of great recipes that celebrate seasonal veggies - and, author Juju Harris offers her unique perspective as a former WIC mom who knows the importance of healthy meals. 

 

Baked Oatmeal

 

3 eggs

1/3 cup olive oil

1 teaspoon vanilla

1/2 cup brown sugar (I used maple syrup)

3 cups rolled oats

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/2 teaspoon cardamom (optional)

1 cup milk

1 apple, cored and chopped (I used a diced peach and a banana; frozen fruit also works well)

1/4 cup walnuts or pecans, chopped (optional) 

1/4 cup maple syrup

 

Preheat over to 350F.

 

In a medium bowl, add the eggs and beat. Then whisk in the olive oil, vanilla and brown sugar or maple syrup.

 

In a separate bowl, add the rolled oats, baking powder, salt, cinnamon, cardamom and milk and stir until well incorporated. Add egg mixture to oat mixture and stir to combine. Transfer to a 9 inch baking pan.

 

In a clean bowl, add the apple (or other fruit), nuts and maple syrup and mix together. (Full disclosure: I added this right into the oats). Spread the topping over the oatmeal mixture. Bake for 25-30 minutes until golden brown. To serve, drizzle with syrup or applesauce (we didn't even think it needed this). 

 

Baked oatmeal can be cut into pieces, frozen and reheated in an oven or microwave.

 

Reprinted with permission by Arcadia Center for Sustainable Food and Agriculture.