Baking Your Breakfast

I love having slow-cooked oatmeal on lazy weekend mornings, but sometimes, I must admit: I don't get it right on the stovetop! I don't know why - but I find oatmeal far from fail-proof: too runny, too bland, too gluey, gloppy or gummy. Sometimes, getting it "just right" proves to be elusive. So, when I've got the time, I like to bake my oatmeal instead! I have much better luck this way. The recipe turns out a rich, dense, flavorful and nutritious warm start to your day.

Oven-Baked Oatmeal

• 2 cups skim milk
• 1/2 cup cream (optional, but if you omit it, add equivalent of milk)
  
• 1 cup old fashioned rolled or steel cut oats (not instant)
• 1-2 cups of fresh fruit (pictured with blackberries and diced apples)
• 1/2 cup chopped nuts (walnuts, almonds or pecans work well)
  
• 1/4 cup brown sugar, plus additional for crumbling on top
  
• 1/4 cup maple syrup

Combine all ingredients and pour into an oven-safe casserole. Bake in a 350-degree oven for 1 hour, or until oatmeal is cooked through and liquid is absorbed (after 30 minutes, crumble additional brown sugar to taste over the top).