Baked Oatmeal

This winter has been particularly long and unpleasant.  I’ve been waiting for spring and longing for daffodils and tulips to flood the neighbourhood.  It hasn’t been as bad here as other places.  I’m very grateful we escaped the winter blast that Atlantic Canada got this week.  Regardless it does feel like it’s time for it to be over.  I’m done with snow.  I want to break out the sandals once more.

In our house you can generally gauge the seasons based on the types of food we serve.  Winter brings with it hearty fare and as the seasons shift we find ourselves looking for something lighter.  This baked oatmeal recipe is the perfect transition from winter to spring.  It’s still warm and hearty for those crisp spring mornings but the flavours seem lighter somehow.  It’s filled with healthy fats, whole grains and a good amount of protein which helps sustain me until lunch and it tastes delicious.

Baked Oatmeal
serves 4-6

Ingredients:

2 C old fashioned oats
2 C unsweetened soy milk
1/2 c unsweetened applesauce
1/4 c maple syrup
1 tbsp vanilla
1/2 tsp salt
1 tsp cinnamon
1/4 c unsweetened shredded coconut
1/4 c raw pumpkin seeds
1/2 c dried cranberries

Instructions:

Preheat the oven to 400

Lightly grease a baking pan.

In a large bowl mix all of the ingredients together and then place in the pan.

Bake in the oven for 40 minutes or until the sides are just beginning to brown and the middle looks set.

Remove and enjoy!

Extra Information:

I always serve this with just a little extra milk.  It’s probably not needed but very tasty!

This is an extremely versatile recipe.  If you don’t like cranberries, use another kind of dried fruit.  The 1/2 cup of coconut and pumpkin seeds and be replaces with other seeds or nuts in any combination that appeals to you.  It’s one of the reasons we love this recipe.  It’s impossible to be bored of breakfast when you’re never sure what’s coming your way.

This oatmeal keeps beautifully in the fridge and warms nicely.  If you’re the only one who wants to eat this it’s not a problem as you can store it in the fridge and warm it up throughout the week.  Cook once and eat like a king all week.  It’s a win in my book.