From Melissa’s Kitchen: Cinnamon Roll Baked Oatmeal

I am not a morning person. I wish I were. Most of my life I’ve tried, unsuccessfully, to enjoy rising with the sun. Motherhood has forced me to get up earlier than I did long ago, but I still struggle to drag myself out of bed and accomplish all the tasks on my morning to-do list every day.

I’ve learned a few tricks over the years to streamline my mornings, though. One of those relates to breakfast. Now that my girls are old enough to be somewhat independent in the kitchen, my goal is to make their morning meal something they can feed themselves without my assistance.

Please stop taking my picture. I'd like to eat.
Please stop taking my picture. I’d like to eat.

Sometimes breakfast comes out of a box, like cold cereal or frozen waffles. These items can be a big budget buster for us, though, so they make a limited appearance in our home. While I like the idea of homemade food for breakfast, I do not have the time or patience to stand over a frying pan or waffle iron every day. Foods that require much time and energy are reserved for Saturdays. Monday through Friday, I rely on items that can be prepared ahead of time and easily reheated by the girls for a quick and easy breakfast.

Toast, muffins, quick breads, and egg sandwiches are good options for us, but we recently found ourselves wanting something new in the breakfast menu rotation. Many references to “baked oatmeal” have appeared in the blogs I follow lately, and I became curious. Maybe I’m the last person in America to show up at the baked oatmeal party, but I had no idea what it was.

My kids aren’t huge fans of oatmeal, and I was a little suspicious of giving it a shot. Believing that most foods should be tried at least once, though, I looked for a good “starter” recipe the girls might enjoy.

Oatmeal my kids will eat!
Oatmeal my kids will eat!

I stumbled across this recipe for cinnamon roll baked oatmeal, and it was a hit! Everyone liked it. If you don’t have time to mix it up immediately before baking in the morning, it can be prepared the night before.  Just take it out of the fridge and pop it in the oven when you wake up.  One recipe can last our family of five for two breakfasts. We simply reheat leftovers in the microwave on day two—it’s just as good the second time around!

This version of baked oatmeal is an adaptation of something I found on www.lynnskitchenadventures.com. If you like this baked oatmeal recipe, check out her site! She has several others to try!

Cinnamon Roll Baked Oatmeal

Ingredients:
3 cups quick cooking oats
½ cup brown sugar
1 ¾ cup milk
2 tablespoons butter, melted
2 eggs
2 tsp. baking powder
¾ tsp. salt
2 tsp. vanilla
1 tsp. cinnamon

Optional glaze:
1 cup powdered sugar
3 T. milk
¼ tsp. cinnamon

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients, except glaze, in a large bowl. Stir until well combined.
3. Spread into a 9×13 pan.
4. Bake for 20-25 minutes.
5. Combine optional glaze ingredients and stir until smooth. Drizzle over hot oatmeal.

Our second crack at baked oatmeal--this time with raisins.
Our second crack at baked oatmeal–this time with raisins.

Cinnamon Roll Baked Oatmeal

Ingredients

  • 3 cups quick cooking oats
  • 1/2 cup brown sugar
  • 1 3/4 cup milk
  • 2 tablespoons butter, melted
  • 2 eggs
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
    Optional glaze:
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1/4 tsp. cinnamon

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all ingredients, except glaze in a large bowl. Stir until well combined.
  3. Spread into a 9x13-inch pan.
  4. Bake for 20-25 minutes.
  5. Combine optional glaze ingredients and stir until smooth. Drizzle over hot oatmeal.
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