Okay, I admit it. I always hated oatmeal. When I was a kid, I preferred the sugar-laden cereal of the 70's (remember Super Sugar Crisp?), but my mother would make me eat oatmeal. Blech! Fast forward thirty years. I happened upon a recipe for Fruity Baked Oatmeal in my Simple & Delicious cooking magazine. I'm more partial to heart attack specials like bacon and eggs, and normally I would have glossed right over it. Boy, am I glad I tried it! It's really tasty, and I love the fact that it's reasonably healthy as well. I even shared this breakfast recipe with a friend who also raved about it. Enjoy this breakfast treat and feel free to use different fruits in season. Happy brunching from a former oatmeal hater!
Fruity Baked Oatmeal
3 cups quick cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
1 14 oz. can diced peaches, drained
1/2 pint fresh blueberries
In a large bowl, combine the oats, brown sugar, baking powder, salt & cinnamon. Combine the eggs, milk & butter; add to the dry ingredients. Stir in the peaches and blueberries. Pour into an 8 x 8 inch greased baking dish. Bake, uncovered at 350 degrees for 35-40 minutes or until knife inserted near the center comes out clean.
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