Sweet and Spicy Baked Oatmeal
I’ve been known to reheat my weekend oatmeal batch for breakfast all week, but the texture is not as good the second time around. Baked oatmeal tastes a lot better reheated, and can even be eaten cold if you’re in a hurry.
I first heard about baked oatmeal on A Year of Slow Cooking. Since I love all things oatmeal for breakfast, I had to try it. I adapted it to add my favorite spices, but they’re not needed if you want milder oatmeal.
1/2 cup of brown sugar
2 tablespoons of flax seeds, ground
2 teaspoons of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1 teaspoon of cardamom seed, ground
1/2 teaspoon of cloves, ground
a pinch of salt
3 cups of rolled oats (not instant)
3/4 cup of raisins
1 cup of milk
1/4 cup of canola oil
2 teaspoons of vanilla extract
- In a large bowl, mix together the sugar, flax seed, baking powder, spices and salt. Add the rolled oats and raisins and stir again.
- In a smaller bowl, mix the milk, eggs, oil and vanilla extract. Pour the liquid in the oats mix and stir well.
- Spread the mix in a 8″X8″ pan and cook for 30 minutes at 350F/175C. Let them cool for a few minutes and cut into 9 large breakfast squares or in smaller bars.