Conference Breakfast

I always look forward to making something yummy for breakfast during Conference weekend. This time I opted for Blueberry Baked Oatmeal. I have made a similar recipe before, but the blueberries added a lot of good flavor and some moisture to the recipe this time. Baked oatmeal isn't your typical oatmeal - it is drier - but still good. It is a cross between eating a bowl of oatmeal and eating an oatmeal cake - but it's not that sweet.

Here is the original recipe. I actually cut it in half for my family. Next time I would put twice as many blueberries in it and mix them throughout instead of just putting them on the bottom. Slicing some fresh or frozen peaches in it would be great too. You could try it with quick oats vs. regular oats. And how about sprinkling some sugar on top to let it caramelize a little. You could substitute apples for berries and toss in some coarsely chopped pecans. Hmmm, I guess I will have to come up with a reason to make this again and experiment a little more.


Blueberry Baked Oatmeal

2 C frozen blueberries
2 Tb. fresh lemon juice, divided
6 1/2 C regular oats (or 1 - 18 oz. container)
3 large eggs, beaten
1 C firmly packed brown sugar
1 C unsweetened applesauce
1 Tb. cinnamon
4 tsp. baking powder
1 tsp. salt
1 1/4 C water
1 C milk
1/4 C melted butter

Toss 2 cups of blueberries in 1 Tb. lemon juice. Spread evenly on the bottom of a greased 9x13 pan. Combine eggs, brown sugar, applesauce, cinnamon, baking powder, salt, water, milk and butter. Add the remaining Tb. of lemon juice and then the oats. Pour over the blueberries. Bake covered at 350 degrees for 30 minutes, uncover and bake 20 min. more or until golden brown and set. You can eat this with milk or vanilla yogurt like museli. Serves 8-10

Notes: When I halved this recipe I used 2 eggs and baked it for 20 minutes covered and then 15 uncovered.