The weather is getting chilly in South Dakota. That means several things:
- I can’t get the dog to go potty outside.
- We’re scrambling to get outdoor work done (because heavens——–it has been known to snow in October.)
- My tribe and I are hankering for warm, filling meals in the morning.
I’m not doing so hot with the first two items but we are definitely shifting into the zone of a heartier breakfast!
If you, or your crew, are in the same boat you’ll love today’s recipe. It doesn’t take long to prep, it lasts several days (unless it’s been devoured on day one), and above all…it tastes fantastic!
Click here for your printable pdf!
Your DoAhead Friend,
Cindy
- 1 Egg
- 1/2 Cup Milk May substitute with Rice or Almond milk.
- 1/4 tsp. Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Cinnamon
- 2 Cups Oatmeal
- 1/3 Cup Brown Sugar
- 3/4 Cup Green Apple Peeled and chopped.
- 3/4 Cup Raspberries Frozen.
- Preheat oven to 350 degrees. Lightly grease an 8" cooking dish. Mix wet and dry ingredients separately, than together. Add fruit. Bake for 25 minutes or until fork comes out clean.
This recipe is perfect for varying the type of fruit you prefer. If you'd rather use blueberries or peaches---go for it! Keep in mind, some fruits will "bleed" their color into the oatmeal. If you're using the blueberries or raspberries gently fold them into the oatmeal. You'll be less likely to taint the color of your dish.
An easy DoAhead is to prepare it the night before and have it ready to bake in the morning. Again, some fruits may stain the oatmeal, particularly if they sit over night. If the color bothers you, use fruit like apples or peaches for the DoAhead version!
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