Baked Oatmeal

Wednesday nights are pretty hectic for us because both our kids are in extracurricular activities until 6pm. We usually try to eat up our leftovers and this gives me a break from cooking.  I decided to share a recipe with you that I just made for breakfast tomorrow morning. I found this recipe around 7 years ago in a Cooking Light magazine. We have all loved it from the first time we had it and it has become a staple here. I usually end up making this a few times a month.

Baked Oatmeal

2 cups uncooked quick-cooking oats (I have used the non quick cooking oats before and the recipe turned out just fine, so use what you have on hand)
1/2 cup packed brown sugar
1/3 cup raisins (substitute dried cranberries or dried blueberries if your family likes them better)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

1 1/2 cups lowfat milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
non-stick cooking spray

The ingredients

Dry ingredients

All mixed and ready to put in the oven

Preheat the oven to 375 degrees, if eating right away. Combine the first 5 ingredients (dry ingredients) in a medium bowl. In a separate bowl combine the milk, applesauce, butter and egg. Add the milk mixture to the oat mixture and stir well. Put the oatmeal into an 8 inch baking dish coated with non-stick cooking spray. Bake at 375 for 20-25 minutes or until heated through. Serve warm
Yield: 6 servings

We always have the ingredients for this oatmeal in our house, which is another reason we have it so much. When I prepare it the night before I mix everything up then cover the 8 inch pan with aluminum foil and put it in the refrigerator. In the morning I put the pan on the counter while the oven warms up, and usually cook it 5 minutes longer than the directions call for. And there you have it a fast yummy breakfast.
Till tomorrow................