We all have heard time and again what an important meal Breakfast is… and on the weekends, that’s when my breakfasts really shine…ok, so they are more like brunch because when I CAN sleep in, I WILL sleep in but that’s really not the point here is it?
Point is, on the weekends, when we aren’t racing to get to school and work and swim, I like to make something beyond fruit and yogurt.
And of course, I do LOVE Pinterest for inspiration… So when I saw this pin
I knew I wanted to try it out on my family… cause while they will eat just about anything, I know if they ask for seconds… or thirds… we’ve got a winner. And I wasn’t disappointed… except for the lack of leftovers from this. Of course, I made changes. Can’t think of a single recipe where I don’t… unless I’m “Baking” baking… then it’s a science and I don’t stray. I liked this breakfast because with the combination of oatmeal and berries, there was substance and it seemed pseudo-healthy… Mini loved that there was chocolate in it… and Giant… well, that boy just likes to eat. This recipe is flexible as well – I’ve made it twice over the last few weeks and both times with different types of berries. The first time was with blueberries and blackberries. Second time was blueberries and cherries. Both times were amazing and left empty baking dishes before I could even notice. Plus, once you have it all mixed together, it’s a pop it in the oven and wait recipe which means I’m not stuck in the kitchen stiring or watching the waffle iron which leaves me to focus on the important things… like Minecraft… It’s also fairly fool proof. It’s not a finicky recipe like say… Macarons… but that’s a post for another day.
Added bonus? It’s pretty food. Look at the colors! (of course that’s pre-baking but still)
- 2 cups rolled oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecan halves and pieces
- 1 cup blueberries
- 1 cup cherries
- 1/2 cup semi-sweet chocolate chips
- 2 cups milk
- 1 large egg
- 3 tablespoons butter, melted
- 1 tablespoon vanilla extract
- Preheat oven to 375°F and spray the inside of a 10x15 baking dish
- Mix together your oats, brown sugar, baking powder, nuts, chocolate chips and fruit in a large bowl
- Pour into prepared baking dish
- Using the same bowl, whisk together the milk, egg, butter and vanilla
- Pour the milk mixture over everything shaking the baking dish gently to help the milk make it's way throughout.
- Bake for 30-45 minutes or until the top is a nice golden brown.
- Remove from the oven and let set for 5-10 minutes before serving.
- Consider putting the casserole dish on baking sheet in case of overflow. I haven't had that issue, but why risk it?
- The original instructions said to save 1/2 of the nuts, fruit and chocolate to sprinkle on top before baking. I've not felt that necessary but you be the judge.
Don’t forget to pin or share this recipe so you can find it when you need it!
It’s never too late to join in on the Axis of Ineptitude blogging challenge. Play along in as many or few as you want!