Make this on a Sunday and simply warm up each morning each morning the following week for a quick but tasty breakfast. For the first time in 12 years, we have a microwave that comes in pretty handy for reheating!
- 2 C old-fashioned rolled oats (not instant)
- 2/3 C packed dark brown sugar
- 1 t baking powder
- 2 t ground cinnamon
- 1/4 t ground nutmeg
- 1/2 t salt
- 2 large eggs
- 1-2/3 C milk
- 1 t vanilla extract
- 3 T butter, melted
- 2-1/2 cups blueberries, divided (OR one large banana, sliced; dried apricots, chopped; dried cranberries; one apple, sliced; raisins, pecans, etc.)
Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8-inch or 2-quart baking dish with Pam.
In a medium bowl, combine the oats, brown sugar, baking powder, cinnamon, nutmeg, and salt. Mix well.
In another bowl, whisk eggs then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter.
Scatter 2 cups of the blueberries (or other fruit) evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining 1/2 cup blueberries on top. Bake for 50 minutes, until the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature. Can be frozen after baking as well.
I like this with fresh blueberries and cold milk.