This recipe is hearty, healthy, delicious, and fairly adaptable to whatever ingredients you have on hand. Plus, leftovers keep well in the fridge for several days. Serve it up as a tasty start to your day or as a “breakfast-for-dinner”, along with bacon and a fruit salad.
- 2 ¾ cups oats (quick or rolled)
- ¼ cup ground flaxseed (or substitute more oats)
- ⅔ cup brown sugar
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup (1/2 stick) butter, melted (sub: avocado oil or melted coconut oil)
- 2 eggs
- 1 cup milk (your choice)
- ½ cup chopped walnuts (optional)
- 1 apple, cored and finely diced (peeled or unpeeled is fine)
- ¼ cup raisins
Make It Now:
- Preheat oven to 350°F. Grease a 9×13 inch casserole dish (or two 8×8 inch dishes).
- In a large bowl, whisk together the oats, flaxseed, brown sugar, salt, baking powder, and cinnamon.
- In a separate bowl, whisk together melted (and cooled) butter, eggs, and milk.
- Pour the wet ingredients into the dry ones and stir until combined well. Gently stir in the walnuts, apples, and raisins.
- Pour batter into baking dish. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Serve with warm milk and a bit more brown sugar on top, if desired.
Freeze For Later: Complete recipe through Step 4. DO NOT BAKE before freezing. Wrap casserole dish tightly in a few layers of plastic wrap and one of foil and place in the back of the freezer.
Prepare From Frozen: Thaw in the fridge for 24 hours and bake according to directions. If baking from frozen, cover oatmeal with foil and plan to bake longer, until the middle is cooked through. If cooking directly from frozen, the USDA states that, “it will take approximately one and a half times as long to cook.”