I will openly admit that I am not an early riser. As much as I would love to be up at the crack of dawn getting lots of stuff done before the Littles get up...I've tried. And I've failed. Honestly, it isn't that bad getting up with the children. We have a system that works pretty well. The one thing that has given me trouble though, is breakfast. My children are the type who are ready to eat as soon as they get up. In fact the first thing they do when they get up is come knock on our door and say "Mommy? Can I have a banana? I'm huuuuuungry." And since turning over our new leaf a couple years ago it's really important that I either have something ready to go or something I can fix quickly.
Enter: Baked Oatmeal! I have been making this recipe for years now. It was given to me by a Mennonite friend and I have adapted it some over the years to make it a little more healthy. My whole family loves it. There are usually cheers of joy whenever I announce we are having it for breakfast. I usually bake it the night before and then warm it up, covered in foil, for about 15 minutes the next morning. It's easy to make and yummy to eat!
Apple Cinnamon Baked Oatmeal
1 c. oil (for an extra boost of nutrition use coconut oil)
1 c. sucanat (or brown sugar)
6 c. rolled oats
4 t. baking powder
2 t. salt
2 c. apple juice
3 apples chopped
1-2 t. cinnamon
Mix all ingredients in a bowl and then pour into a greased 9x13 pan. Bake at 350* for 40 minutes. Serve warm in a bowl with milk poured over it. Mmmm....
This recipe lasts my family of 6 about 2 days with a little left over. It's also super adaptable. Half it. Double it. Add some ground nutmeg or cloves. Instead of apples use blueberries or strawberries. Or my all time favorite way to eat baked oatmeal...with PEACHES! Oh, yum.