I heard of baked oatmeal for the first time just a few months ago. Perhaps I was the last to know. In any event, it's become one of my favorite breakfasts. Easy, healthful, and filling, the lumpy-liquid mixture bakes into a moist, dense cake. If you have any left over, it reheats well in the microwave for busy weekday mornings.
The recipe below is one I developed while experimenting with various, other baked oatmeal recipes. It is quite adaptable, so feel free to make adjustments according to what you have on hand. (Try replacing the cranberries, pumpkin, and pumpkin pie spice with chopped apple, applesauce, and allspice.) I like to top my serving with soy milk, and serve fresh fruit salad with a honey-vanilla-cinnamon dressing on the side.
Pumpkin Baked Oatmeal
2 3/4 cups old-fashioned oats or 5-grain blend
1/4 cup brown sugar, packed
3/4 cup raisins
1/2 cup dried cranberries
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree
3 cups plain soy milk (or dairy milk)
2 beaten eggs
1 Tbs vanilla
1/2 cup chopped nuts
Combine oats, sugar, dried fruits, spices, and salt in large bowl. Combine remaining ingredients in medium bowl, then add to large bowl and stir until well blended. Pour mixture, which will be very runny, into an 8x8 inch, glass baking dish. Sprinkle nuts on top. Bake at 350 degrees for 50-60 minutes until center is set and firm. Serve warm. Makes 6 servings.
Welcome, Runners World Forum readers! I'm delighted that you're enjoying this recipe; I, too, find it to be excellent running fuel, though I confess that I only run during winter because my summers are too full of gardening and horseback endurance racing. Click here to explore other flegan recipes on Nightlife.