One of my favourite make ahead breakfasts is baked oatmeal. There are endless flavour combinations to tempt even the pickiest of palates. Sometimes crunchy, sometimes custard-like, even the texture can vary. It is truly a beautiful thing.
Breakfast is a big meal in my house. Both of my children wake early and wake HUNGRY. They prefer to eat soon after waking, but I just cannot make myself prepare a hearty meal before my first coffee. Enter baked oatmeal! I often make it the night before (or even Sunday night for the week) and then I can just heat it up. It is the hero of our mornings, breaking up the monotony of boxed cereal day after day.
This recipe will challenge all you thought you knew about oatmeal. No
longer the stodgy, gluey gunk topped with brown sugar ad milk, or that
overly sweet pre-pac
kaged instant stuff they try to pass off as a hearty
breakfast, this tropical baked oatmeal will give you the warm, cozy
oatmeal feeling but with a taste of the islands. A custard-like texture,
with a blend of coconut, pineapple and banana - this breakfast will
make you feel like you're on vacation, but also ready to take on the
day!
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