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Prep time
5 minutes
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Cook time
20 minutes
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Serves
2 (for a few days)
Author Notes
It vanished quickly. Jane (of the Small But Charming blog) inspired me with her post about baked oatmeal. I just had to make my own. Jane, I cannot thank you enough. I was somehow imagining granola bars, but no no no, not even close. So much better. Imagine combing the tastes of bread pudding, rice pudding, and oatmeal cookie dough, yes, that about sums it up. I ate two servings warm from the oven. It smelled so heavenly I decided I'd have to take up doing something with fresh ground cinnamon and nutmeg every morning. We also ate some for dessert (the same day). If I'd had a dollop of unsweetened whipped cream, well, I don't know what I would have done with myself. Perhaps it's best I do not keep cream on hand. This recipe is delicious warm and it is delicious cold. Make some for yourself. Share it with someone, if you are in the mood. Oh, you are going to be so pleased. —Denise
Ingredients
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2 tablespoons
butter (plus a little extra for buttering your baking dish)
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2 cups
fruit and nut müesli (uncooked rolled oats, fruit and nuts)
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1/4 cup
sliced almonds (yes, there are nuts in the müesli, but I love almonds)
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1/4 cup
shredded coconut (mine was sweetened)
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1/4 cup
(I used toasted pumpkin, sunflower, and flax)
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1 teaspoon
baking powder
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1 pinch
fresh ground cinnamon
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a few pinches
fresh ground nutmeg
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1/2 cup
raw sugar ( a 1/4 cup if you prefer breakfast a little less sweet)
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1
egg
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1 1/2 cups
skim milk
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6 ounces
vanilla yogurt
Directions
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Preheat oven to 375°
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Melt butter and set aside to cool.
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Measure müesli, almonds, coconut, seeds, baking powder, cinnamon, nutmeg, and sugar into a medium bowl, stir, and set aside.
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Whisk egg in a separate medium bowl.
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Add milk, yogurt, and cooled butter to bowl with egg and whisk it all together.
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Add bowl of dry ingredients to bowl of wet ingredients and stir to combine.
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Butter a small baking dish (mine was a rectangular 11 cup glass baking dish) and pour in combined ingredients.
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Bake 20 minutes.
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