What could be better on Thanksgiving morning than your standard pancake or waffle breakfast?
A nourishing baked oatmeal with fall spices, tangy cranberries, sweet apples and crunchy walnuts… oh yum!
We love the beautiful fall flavors in this oatmeal bake and I have to say this is our favorite “stateside” baked oatmeal… while the Strawberry Pineapple is our favorite Honduran baked oatmeal. :o)
Enjoy it topped with lots of butter & pure maple syrup or raw honey! I also think some breakfast sausage & cheesy scrambled eggs will make a delicious brunch if you decide to have a late breakfast.
NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!
In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, spices and sea salt. Add in cranberries, apple, walnuts and oats. Mix it all together gently, yet well.
Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the baked oatmeal is done.
Take baked oatmeal out of the oven and set it on a cooking rack. Let it cool for about 10-15 minutes to set before cutting into bars.
Store leftovers in the fridge, but you can leave it out for a day.
Oatmeal bake makes a weekly appearance at our house… usually every Monday morning because it makes great leftovers throughout the week for snacks or a quick breakfast on the go.
I typically use whatever we have on hand (spices, fruits & nuts)… what are your favorite combinations? Please share below!
Shared at Simple Lives Thursday, Real Food Wednesday, Monday Mania , Fight Back Friday, Allergy Free Wednesdays , Frugal Days , Whole Food Wednesday, Not Just A Housewife , Chef In Training