You need 30 minutes to bake this wonderfully warm breakfast. It is so worth it! When I make this on school days, I’ll mix the dry ingredients together the night before. Then, while the oven is preheating in the morning, I’ll mix the wet ingredients and complete the recipe. This little extra effort is well worth it for this delicious breakfast treat!
Baked Oatmeal (serves 6)
3 cups oats
1/3 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup melted butter or margarine (I LOVE Earth Balance…high in monounsaturated fats, contains no trans fats and spreads, cooks, melts, and tastes like butter.)
2 teaspoons vanilla
1/4 cup dried apricots, quartered
1/4 cup dried cherries, halved
(optional) 1/4 cup sunflower seeds
Topping: Vanilla Greek yogurt
Mix the dry ingredients in a medium bowl. In a separate bowl, mix the wet ingredients; whisking to blend. Pour wet into dry and stir until moistened. Add the dried fruit and seeds. Stir to mix. Pour into a greased 9×13 pyrex baking dish. Bake at 350°F for 30 minutes. Serve warm (or at room temperature) topped with vanilla yogurt, if desired. Enjoy!