Hi there! I hope your Saturday is off to an amazing start. So far, I've brunched with friends - which is obviously my favorite way to start off any weekend. The rest of my day will be spent grading and lounging around. There is nothing I love more than a lazy weekend day... although grading is work, so I'm not technically sure how that counts as lazy. We're expecting weather next week that's in the 70's, so I'm anticipating this coming week as being a simply fabulous one.
Today's recipe might just be one of my favorite breakfasts of all time. This recipe is oh so easy and ridiculously delicious. I've always loved oatmeal... it's so easy to personalize. My oatmeal always explodes in the microwave, so obviously this recipe requires minimal clean-up compared to my normal oatmeal disasters. It's also easy to personalize - I used chocolate chips and walnuts - next time, I'll try shredded coconut. The original recipe used SO MUCH sugar so I cut some things out and changed it around to make it a healthy breakfast that you can enjoy everyday. I loved having the leftovers cold, but I'm sure you could also heat them. Of course, I topped mine with almond butter :) Go to your kitchen and prep this for breakfast tomorrow, I promise you won't be disappointed!
Baked Oatmeal, adapted from Cooking Light
2 cups gluten-free rolled oats
1 tsp baking powder
2 tbsp brown sugar
1/4 cup dark chocolate chips
1/4 cup chopped walnuts
1 1/2 cups unsweetened vanilla almond milk
1/2 cup applesauce
1/2 tbsp vanilla
2 tbsp butter, melted
1. Pre-heat oven to 375. Spray a 9x9 baking pan with cooking spray, set aside.
2. Combine oats, baking powder, brown sugar, chocolate chips and walnuts in a small bowl, set aside.
3. Combine milk, egg, applesauce, vanilla and butter, stir until combined.
4. Add wet ingredients to dry ingredients, stirring to combine.
5. Pour mixture into baking pan and bake for 30 minutes until edges are lightly golden brown. Cut into four squares.
I'm off to grade :) Have a great day!
Any big weekend plans?