When the weekend hits, I like to put time and effort into making an extra-special breakfast for the posse – because school mornings usually consist of the “grab-a-protein-shake and head out the door drill”.
So by the time they surface during the weekend, (remember, they are teenagers) I’m usually just coming home from a 20-25 mile bike ride. Therefore, my goal is to make something ahead of time in the slow cooker (which of course keeps it nice and hot for them…and me), or have something prepped and ready to pop into the oven.
This breakfast definitely fit the latter category – and it was deeeeeee-licious. I think it would do equally well, if not better, in the slow cooker, though – it would give the bottom a nice contrasting crust from the soft interior.
One year ago: Carrot Zucchini Bread
Baked Cinnamon Chocolate Chip Oatmeal – adapted from serious eats
Note: The original recipe called for the addition of chopped apples, but since Alexander isn’t too enthused about fruit in his oatmeal, I used the next best thing – chocolate.
2 cups old fashioned oats
1/4 cup light brown sugar
1 tsp baking powder
2 tsp cinnamon
1 egg, lightly beaten
1/4 cup Grade B maple syrup
1 1/2 cups milk
1 1/2 tbs. melted unsalted butter
1 teaspoon vanilla extract
4 ounces apple sauce
1/2 cup chocolate chips
Preheat oven to 350°F. Butter bottom and sides of an 8 by 8-inch baking pan.
In a large bowl, combine oats, light brown sugar, baking powder and cinnamon. In a medium bowl, whisk together egg, maple syrup, milk, butter, vanilla extract, and apple sauce until well combined. Pour liquids over oats and stir to combine. Stir in chocolate chips. Bake until golden brown and oatmeal has set, about 35 minutes. Serve warm.