Spring time is here and the living is easy! Ok, that's probably not true, but spring weather is here to stay and we have summer to look forward to!
For me- that means time for ALL of the citrus! Lemons, limes, and oranges will happily flavor many of my dishes for the next few weeks. Plus, who doesn't love a good kick of Vitamin C???
This week, I used lemon and fresh raspberries to flavor my baked oatmeal. Prepping breakfast on Sunday is a great way to help weekday mornings run a bit smoother. Plus, I always look forward to my flavorful and mush-free morning oats!
Old-Fashioned or Rolled Oats: This healthy whole-grain provides both fiber and protein.
Maple Syrup: For a natural sweetness. I also add some brown sugar.
Eggs: These help to bind all of the ingredients together.
Applesauce or Yogurt: Either one will work! This gives the oatmeal a touch of extra sweetness and keeps the oatmeal from drying out while baking.
Flour: The secret to my mush-free baked oatmeal! Flour plus baking powder brings this dish closer to a cake/muffin texture.
Milk: Both dairy and dairy free varieties work well.
Mix-Ins: Strawberries, blueberries, apples, pears, chocolate chips, pecans, walnuts, peanut butter, cinnamon, cream cheese, caramel sauce…the possibilities are endless!
♦ Fresh Fruit
♦ Greek Yogurt
♦ Eggs
With sweet raspberries and a kick of lemon, this gluten free baked oatmeal is an easy make-ahead breakfast your whole family will love!
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