Backpacks are flying down the stairs, shoes are absolutely nowhere to be found, the bus is screeching to a halt around the corner….
And you haven’t had coffee.
There are priorities here, kids.
Weekday mornings can be brutal. Here is my easiest breakfast (or lunch for littles) for those days when life is just rough.
This is one of those recipes for our family that has a family member’s name attached to it. That’s how you know it has to be good. My younger brother used to make this with his wife all of the time before they had kids, so we still call it “Uncle Mark Oatmeal,” in honor of him. But that would just be awkward for you, wouldn’t it?
So we’re going to call it:
Baked Oatmeal Awesomesauce
or I suppose we could go with a Boston flair and call it:
Wicked Awesome Baked Oatmeal
Whichever you prefer to call it, it’s amazing.
Ingredients
1 Cup oil
4 eggs, beaten
2 teaspoons salt
1 teaspoon cinnamon
4 teaspoons baking powder
2 Cups milk or almond milk
6 Cups oats
optional: chopped walnuts/almonds, 1 teaspoon almond extract, 3/4 Cups shredded coconut, 1/4 Cup flax seed
Instructions
Grease a 9×13 pan. If you have one with a lid, that would be fantastic for storing overnight. Mix all ingredients in a bowl and pour in the pan. Bake 350 for 25 minutes. Serve hot with milk poured over it, or plain if you like thicker oatmeal. Hint: Make it the night before, and it can be reheated really easily. We’re talking under 2 minutes, baby. I’ll usually top the oatmeal with whatever fruit I’m trying to get rid of before it goes bad. (Keeping it real, here.)
We hope you enjoy this baked oatmeal recipe. It’s an easy, stress-free recipe for weekdays. I make it for my three kids (ages 6, 3, and 1), and it makes breakfasts for at least three days.
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