This baked oatmeal is perfect for breakfast; I mix all the ingredients together and pop it in the oven. I have time to do my morning exercise while it bakes and my chores while it cools. The end result is like a healthy bread pudding; creamy, soft and chewy with the crunch of the nuts and seeds for contrast.
If I happen to have fresh berries on hand, I toss them in. In this version, I used apple butter that I had on hand. This recipe is endlessly changeable so view it more as a blueprint for possibilities- raspberry and almond, blueberry and walnut, strawberry and pecan….
Store the leftovers in the fridge; it heats up beautifully in the microwave or toaster oven and then you have a delicious breakfast all week long. Enjoy!
1 3/4 cup milk
2 eggs, beaten
1/2 cup maple syrup
1/4 cup butter, melted and cooled
1/4 apple butter
3 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 cup chopped pecans
1/4 cup pumpkin seeds
Butter a 12 inch cast iron skillet and preheat the oven to 350 degrees F.
In a large bowl, combine all the ingredients except for the nuts and seeds. Pour the mixture into the prepared skillet and sprinkle over the nuts and seeds. Bake for 30 minutes. Let cool for at least 5 minutes before slicing and serving. Enjoy!