My mom was an expert at waking us with the alluring smell of sweet spices coming from the kitchen. She used to make warm, baked oatmeal that we would devour on those “cold,” by Puerto Rican standards, mornings, when there was a chill in the air. The island’s coolest days don’t compare to the months of more extreme cold in other states, but there are nights crisp enough to sleep with a blanket.
Thinking about my mom’s winter breakfasts, I have prepared this baked oatmeal, perfect before school or even as a snack. For more variety, I chose to use seasonal fresh fruits, such as pears, cranberries or apples.
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