As a new mom, getting breakfast in me seems to be challenging. I can grab easy things like granola bars, but my days of being able to get a hot bowl of oatmeal before dinnertime seem to be over – and this is the season I want a hot breakfast! I discovered baked oatmeal recently, and have been playing around with some variations. I nabbed this recipe from somebody’s blog and can’t find my way back… if it sounds like your recipe, please let me know so I can give you credit!
Baked oatmeal in it’s most basic, for you purists:
2c. old fashioned rolled oats (not quick cook)
1tsp. baking powder
1/4 tsp. salt
1.5c. milk (low fat if counting WW points)
1Tbl. melted coconut oil or butter. If using butter, omit salt above.
1/4c. maple syrup
Stir together dry ingredients. Whisk together milk, oil/butter, egg, and maple syrup. Combine and stir. Pour & spread into lightly greased square baking dish at bake at 350F for approximately 25 minutes or until set. Slice and serve.
This can be sliced and stored in the fridge and microwaved for 30 seconds per portion – one prep, 6 breakfasts/snacks for me! You can also freeze portions and microwave from frozen (1min 30sec in my microwave). I’m playing around with all sorts of variations, so you’ll see them here – make a few over the course of a couple days and freeze so that you have a variety to choose from.
Weight Watchers: 5PPV