What’s Cookin with Nicole: Aunt Janet’s Baked Oatmeal!
To celebrate Mother’s Day, I wanted to make one of my favorite breakfasts that our family loves. Moms come in all different ways, and I am so very blessed my aunts are like second mothers to me. I also became a first time aunt this fall when my niece Drew was born and I am obsessed! My Aunt Janet was this first to make this baked oatmeal after getting the recipe from her Sister in Law. My mom makes it all the time now as well.
I am going to make a healthier version or the traditional recipe, but I’ll include both so you can choose which one you would rather make.
Nicole’s Version:
1/3 Cup Coconut Oil
1/4 Cup Coconut Sugar
1 Egg – beaten
2 Cups Quick Oats
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Almond Milk
3/4 Cups Fresh or Frozen Blueberries
Pour into greased loaf pan, bake at 350 for 25-30 minutes. Serve warm with a little milk of your choice poured on top.
Traditional Version:
Healthy Version:
1/3 Cup Canola Oil
1/4 Cup Sugar
1 Egg – beaten
2 Cups Quick Oats
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Milk
3/4 Cups Fresh or Frozen Blueberries
Pour into greased loaf pan, bake at 350 for 25-30 minutes. Serve warm with a little milk of your choice poured on top.
