Cinnamon Baked Oatmeal

Oatmeal has never really been on the top of my list. When it comes to breakfast foods I think it is mediocre. If you have the right mix-ins then it can be a hit but on it’s own it falls a little flat.

I ran into a recipe on the Taste of Home  website for cinnamon baked oatmeal right around the time that Kamut brand had sent me over some whole grain oats. I figured it was a sign for me to bust open the bag and try out the new way of cooking an old breakfast food. I rolled up my sleeves, searched the pantry for some extra fruity goodness, and ended up with this amazing bowl of awesomeness.

baked oatmeal

This baked oatmeal recipe has officially moved to the top of my go-to morning meals. Something about the warm gooey oats mixed with the cool milk is completely satisfying. The warm baked blueberries add some extra antioxidants and a nice sweet surprise to the overall dish.

The real star has to be the oats.

The package I received claimed that this organic, heirloom grain, khorasan wheat was as close as you can get to the “best.” It offers higher amounts of nutrients compared to traditional wheat, and is high in fiber and protein. Which means more energy.

I haven’t tried all of the wheat in the world… So I don’t know about it being the best. However, my son will swear to the more energy promise. Not that he needed it.

baked oatmeal with blueberries

No on to the good stuff.

Cinnamon Baked Oatmeal
Ingredients
  • 3 C. quick-cooking oats
  • 1 C. packed brown sugar
  • 2 t. baking powder
  • 1 t. salt
  • 1 t. ground cinnamon
  • 2 eggs
  • 1 C. milk
  • 1/2 C. butter, melted
  • 1 C. blueberries
  • Additional milk
Instructions
  1. Preheat your oven to 350 degrees. Spray a cupcake tin with non-stick spray, and set aside.
  2. Mix your oats, brown sugar, baking powder, salt, cinnamon, eggs, 1 cup milk, melted butter, and blueberries in a large bowl.
  3. Separate into 10 cupcake cups. Bake 10-15 minutes, or until set. Serve with the additional milk.
  4. [br]**If you would like to freeze, place your cupcake pan in the freezer after cooled. After 20 minutes pop the discs out of the pan and place in a Ziploc bag. Label and you are good to go. **

Recipe source: Taste of Home

baked oatmeal recipe

While I did love the blueberries I’m curious what you would add to your oatmeal?

Apples? Banana’s? Chocolate chips?

Let me know in the comments!

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I’m linking up @:  Tatertots and Jello

Comments

  1. Katie says

    Made this for breakfast this morning. I was VERY happy with how it turned out! We substituted strawberries for blueberries because that is what I had on hand. Will try it out with blueberries next time for sure!

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