Baked oatmeal for cold winter mornings

by Marisa McClellan, Posted Dec 4th 2007 @ 9:41AM

It's been cold out here the on the east coast lately. We've been getting smacked with wind, a lot of rain and a tiny bit of snow (I could actually go for a little more snow, as it's so darn pretty). From what I hear from my parents, the Pacific Northwest isn't doing a whole lot better weather-wise, what with the hurricane-strength wind and rain they've been getting.

It seems like everyone has been having the perfect weather to stay home, cozy up with a book/movie/cat and eat a nice, warm bowl of baked oatmeal. What, do you mean to tell me that you don't automatically think of baked oatmeal for this weather? Well, starting now you certainly ought to, especially since the perfect recipe (via Penzey's spice catalog) showed up on Cast Sugar over the weekend. It combines many of my favorite things (sugar, oats and cinnamon) and includes egg whites in the mix (for those of you who complain that oatmeal doesn't have enough protein to get you through the morning). You don't have to wait for the weekend to make this dish either, as you could mix it up in the evening, bake it off then and then just reheat a scoop in the morning for breakfast.

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Filed Under: On the Blogs, Ingredients, Methods
Tags: baked oatmeal, BakedOatmeal, baking, breakfast, cast sugar, grains, penzey's spices, sugar, winter food