Baked Oatmeal

I have been devouring Michael Pollan’s books on food lately. I know I’m a little behind the times, but I’m glad to have gotten my hands on his books. It is making me rethink the way I think about food.

The Omnivore’s Dilemma talks a lot about corn. I’ve known for some time that corn dominates the American diet, presented often in the form of high-fructose corn syrup. More recently, I’ve been really turned off to breakfast cereal.  Since my detox diet, I’ve been conflicted. I love the convenience of it, but I can’t pronounce many of the ingredients in it.  And it’s costly to boot.

So lately, I’ve kept a large jar of homemade granola on hand. I also like to serve eggs with homemade bread & fruit. Oatmeal is a favorite, with only one ingredient. Oatmeal.  I set out various toppings so that the gang can take their pick: almonds, sunflower seeds, dried cranberries & raisins, shredded apple, coconut, frozen blueberries, maple syrup and honey.

One of my favorite “make ahead” recipes as of late has been the baked oatmeal I found here.

I prepare it the night before, let it sit over night in the fridge, preheat the oven in the morning and thirty minutes later, voila!  A healthy, wholesome breakfast.

 

 

**photo by Aimee at simplebites.net