After a vacation week spent celebrating, visiting family and getting much-needed sleep, our troupe wanted a gentle return to a regular routine. We made this wish a reality by creating a simple meal plan for the week. MP and DP have learned that a ready-made breakfast, lunch or dinner can make the whole day go more smoothly. Really! The kids get up later, but still make the bus. Everyone goes to work or school with a packed lunch. And in the evening, dinner is ready to go, which is a gift after a long day.
With this idea in mind, MP made baked oatmeal—our go-to, healthy(-ish) breakfast—on the last day of vacation. This dish is so simple to make. All you need is a few baking staples and your favorite fresh or frozen fruit on hand.
• 3 cups rolled oats
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/2 cup unsalted butter melted
• 2 teaspoons vanilla extract
• 3 apples, peeled, cored and sliced
Preheat oven to 350-degrees.
On this particular day, MP had several apples ready to use, but she’s also made this dish with blueberries, peaches or pears. MP has found using a generous amount of fruit keeps the oatmeal from becoming too dry. If you’re using apples, peel and core them (this apple peeler makes the job easy), cut the apple slices in half and place them at the base of a 9-inch pie pan.
Next, mix together oats, brown sugar, cinnamon, baking powder, and salt with a wooden spoon. Once combined, stir in milk, eggs, melted butter, and vanilla extract until well-combined. Carefully spread the mixture over the fruit and place the dish in the oven for 30-35 minutes or until the oatmeal is golden brown.
The baked oatmeal keeps nicely in the fridge and can be re-heated in the microwave with an extra splash of milk. Serves 4-6.
Happy New Year, everyone! Here’s to easy transitions.