Home Cookin': Baked Oatmeal | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Baked Oatmeal 

Published January 14, 2015 at 11:06 a.m. | Updated April 4, 2022 at 7:59 p.m.

click to enlarge Oatmeal in the skillet - ERINN SIMON
  • Erinn Simon
  • Oatmeal in the skillet

On a freezing school-day morning, cereal for breakfast just doesn’t seem like enough. I want to give my kids something warm and delicious that will fill their bellies and guard against the chill.

Oatmeal seems like an obvious answer, but regular old oatmeal always leaves me kind of cold, even with liberal sprinklings of brown sugar. That’s why I was so eager to try this recipe for baked oatmeal I found on the website food52.

Made with oats, milk, cream, eggs, honey, dried fruit and nuts, it sounded almost like dessert. I decided to get rid of the dried apricots (not my favorite) and make a few substitutions to lighten it up just a little.

It was quick and easy to assemble. The first batch went into the oven around bedtime. As it baked, everyone turned up in the kitchen wondering what was making the house smell so good. A quick taste test when it finished cooking left everyone excited for breakfast. Even my husband, not an oatmeal fan, gave it a thumbs up.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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