Today is about getting caught up on things at home. The worship music is cranked and I'm making progress. One thing I did was make one of my favorite and oh so simple recipes for our breakfast tomorrow. It is Baked Oatmeal. YUM!

I love this recipe because you can customize baked oatmeal with toppings to make it unique and different, and just the way YOU want it. It might look completely different than the person sitting next to you. Kind of like a salad with different toppings, only yummier :) I also love this recipe because it is gluten-free, dairy-free, soy-free, corn-free and peanut-free. Whew! We can eat oats at our house--and we eat quite a few oats at our house--so this works for us. I suppose those who need to avoid any possible contact with gluten would need to avoid oats as well.



So...I began with:

1/2 cup oil
2 eggs beaten
1 cup sugar
2 tsp baking powder
1 tsp salt
1 cup milk or milk alternative
3 cups quick oats

Begin by combining your oil, eggs and sugar in a large bowl. This is a no-mixer recipe, another reason I love it. Just grab a spoon and start stirring. Then add the baking powder, salt and milk and continue stirring. (If you can stir, you can make this recipe!). Finally, add 3 cups of quick oats and...you got it...STIR!










Bake in a 350 degree oven for 30-35 minutes.










When this recipe is done and mostly cooled, you can add walnuts, raisins and some type of milk (my favorite combination), peanut butter, applesauce, craisins, bananas, chopped apples, even chocolate chips for more of a dessert. Get creative. There are lots of toppings that could be added. My husband loves his baked oatmeal with vanilla ice cream on it. And yes, he will eat this for breakfast!











A word about ingredients: we recently began using safflower oil. It is high in Vitamin E & antioxidants. I use Almond Breeze for my milk alternative and a natural sugar, like Sugar in the Raw, or sucanat. Finally, I use eggs from free-range chickens so that the Omega 3-6 ratio is much healthier.