I am an oatmeal lover – especially when we switch to fall and it gets colder and dryer. Oatmeal is a great breakfast for the fall season – it’s warm, nourishing, and it “sticks to the bones”.
When I’m preparing oatmeal for a group, I love using baked oatmeal. The recipe and prep are simple, it’s easy to reheat, and you can make lots at a time to fill many tummies!
Base Recipe – measurements for use in an 8”x8” pyrex dish (if you use a bigger dish, add more of each ingredient)
· 2 cups of oats – I use Bob’s Redmill for a GF option
· 2-3 cups of water – or substitute with milk or nut milks
· 1-2 tsp of ‘sweet spice’ mix (recipe below)
· Nuts – if you like nuts, add a handful or two of nuts. I quite like almonds and walnuts
· Fruit – in the fall, I love to chop up an apple and use a handful of cranberries, in the summer I slice a banana or use fresh berries, and in the spring I don’t tend to eat oatmeal 😉
1. Preheat the oven to 350C.
2. Mix the oats and spices. Put them in the pyrex.
3. Add any fruit or nuts.
4. Add the liquid portion and make sure there’s enough to cover to the top of the mixture.
5. If you feel it needs it, use a spoon to mix everything.
6. Bake for 20 minutes. Let it set for 10 minutes. Enjoy!
Sweet Spice Mix
I use this in all my baking. I pre-make the combination to save me time.
· 2 parts ground cinnamon
· 2 parts ground ginger
· 1 part ground cardamom
· ½ part nutmeg
· ½ part clove
Put these in a glass container. Either stir with a fork, or as I like to do, put the lid on and shake it until it’s blended.