This breakfast dish is magical! You can make it ahead of time and reheat a serving every morning. It'll stave off hunger and keep you energized until lunchtime.
This technique for making baked oatmeal is similar to the way you make bread pudding. But instead of pieces of bread, you use oats. There are an infinite number of variations. You can add a wide variety of fresh and/or dried fruits to this dish. Taking a cue from apple crumble, which I love, I used a base of apples mixed with cinnamon, but I also add dried cherries and blueberries, chopped pecans and shredded coconut. It's almost a dessert, but I like to think of it as an oatmeal pudding.
If you serve it with freshly squeezed orange juice, plain yogurt, pomegranate seeds, and a cup of hibiscus tea or coffee, you will have a complete breakfast in a matter of minutes for you and your entire family.
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