Opps! Not sure how that happened.
It has been a month since I posted and I honestly feel like it was just yesterday. Between working and new commitments this fall, each day seems to blur by and time management is the name of the game.
I’m having to come up with convenient tricks to get breakfast and dinner on the table, actually creating grocery lists instead of shopping on the fly (…boo…), cleaning a little each day instead of my usual blitz on the weekend, and get myself ready in the morning in under 5 minutes. I’m not kidding. Who would have thought THAT was possible? It is. I’m not saying I look amazing after 5 minutes… but we’ll go with the term ‘socially acceptable’.
In the next little while, I’ll be posting about what I’ve found helpful and little tricks that are keeping me sane.
TODAY?! My beloved baked oatmeal is back but with new fall flava’! I have decided we will eat some version of baked oatmeal every week until December because it’s that good. No exaggeration. Everyone in my household is on board too!…I think. Haven’t quite talked about that with my man or the lil’ miss. But let’s just go ahead and say we’re all on board. Okee?
Apple Cinnamon Raisin Baked Oatmeal
- 3 cups large flake oatmeal (or quick cooking oats work well too)
- 2 apples (grated/shredded with peel on)
- 2 cups milk
- 2 cups of water
- 1/2 cup raisins
- 2 Tbsp coconut oil
- 1Tbsp maple syrup (Depending on your tastebuds feel free to increase to 2 Tbsp, substitute with brown sugar, honey, or simply omit altogether)
- 1 Tbsp pure vanilla extract
- 1 Tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
(Notice no eggs this time around? I didn’t have any on hand, and so I just increased the water content, knowing that oats always absorb a great amount, and it ended up setting nicely.)
- Preheat oven to 350 degrees.
- Combine all ingredients and mix well. Pour into a greased 9 x 13 baking dish.
- Bake for roughly 50 minutes. (Edges should begin to looks slightly golden)
- Store in fridge for up to a week
Easy to make, convenient in the mornings, healthy, and filling. That’s a recipe I don’t mess with.