Baked oatmeal is a breakfast staple in our house. I was introduced to baked oatmeal by my friend Allison, and I have tweaked and changed her recipe over the years to suit our tastes and dietary requirements. I drastically cut the sugar, use several types of oats, used a different spice mixture, replaced the eggs with flax meal, and substituted almond milk for regular milk. It's flexible. I also grease the pan and mix everything up right there in it, because I don't want to fiddle around with dishes early in the morning.
Grease a baking dish--I typically use something that is about 9x9. Preheat oven to 350.
In the dish, combine 2 T. flaxmeal with 6 T. water. Then add 1.5 cups milk (I use almond) and 1/4 c. oil (I use olive). Whisk. Add a scant 1/2 c. of sugar (I use sucanat, and generally am several tablespoons shy of a half-cup). Whisk again, then add 2 T. baking powder, a dash of salt, and at least 2 T. pumpkin pie spice blend (cinnamon, nutmeg, cloves, etc.). Whisk very well, then add a total of 3 c. oats. You can use all old-fashioned or all quick, but I typically do 1.5 cups old-fashioned, 1 c. quick, and 1/2 cup of steel cut . (If you're gluten-free, use gluten-free oats--obviously!) Stir well and then bake until done. My oven runs very hot and fast, so it takes about 15 minutes, just long enough for me to run through the shower. I imagine it takes longer in normal ovens.
My children eat these oats topped with peanut butter and, yes, mini chocolate chips. On the rare occasion that I eat them, I like a bit of almond butter and a dollop of Greek yogurt. You can slice fruit on top, too. They're quite nice with blueberries, sliced almonds, and yogurt!
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