Jorden is off all this week, which means a different pace at our house. PJs until noon, lots (and lots…) of family time,
a chance to sleep in (ha! yeah right), and… the thing I’m most excited about… yummy breakfasts! Not having to shuffle a husband and kiddos out the door means more time for the most important (and most delicious) meal of the day!
The only downside is that I have to be the one to make it… (boo)… which is why I LOVE recipes like this one. Anything I can prepare the night before is an automatic keeper…(tasting good is just a bonus That way, when morning comes, all I have to do is pop it in the oven and enjoy my morning coffee. Perfect.
I ran across a recipe for the Chancery Restaurant’s Baked Oatmeal a while ago, and tweaked it when I made it for my family this week. Here goes:
Baked Blueberry Oatmeal
3 cups old-fashioned rolled oats
6 cups milk
1 1/2 cups packed brown sugar
1 tsp salt
3 eggs, beaten
2 cups frozen blueberries
1/2 cup chopped pecans
Garnishes: milk, brown sugar, powdered sugar
Combine oats, milk, brown sugar, salt & eggs in a large saucepan. Mix well and simmer over medium heat, stirring regularly until thickened, 15-20 min.
While oatmeal cooks, grease a 9×13 inch pan and preheat oven to 350 degrees.
When oatmeal is thick, add blueberries & pecans and stir to evenly distribute. Pour oatmeal mixture into prepared pan; pour yourself a cup of coffee and bake 30 minutes or until oatmeal is set.
For each serving: Place a portion of oatmeal in a bowl and top with warm milk, brown sugar & powdered sugar.
Pour yourself a second cup of coffee and enjoy!!
Now if only I could find someone to make it for me – ha! yeah right!!
Thanks for taking a peek inside my Lemon Tree Dwelling!
I hope you feel right at home