Thickly falling snow all day today. What a treat! If it’s gonna be cold, it might as well snow, right? Yeah, I know. I don’t have to shovel it. But I do feed those who do, and that’s an important role too. (Right?) Heavenly to have a hearty, hot breakfast on a snowy day. I made my guys Baked Oatmeal this morning. A thoughtful friend gave me this wonderful recipe nearly five years ago. And I’ve probably made it every other week since. All the kids love it and we do too.

It’s nutritious, easy to change up with add-ins and toppings. Toss in some raisins or craisins. Drizzle with honey or maple syrup. Serve with brown sugar, and milk or cream. Top with fresh fruit. Blueberries, peaches, raspberries or bananas are nice. So many yummy and delicious ways to serve up Baked Oatmeal.

I make it often because it’s easy and the simple ingredients are on hand in my pantry. It makes a generous 9 X 13″ panful, easily serving six of us for several breakfasts. It reheats nicely in individual bowls in the microwave. This is also a great recipe to tote along for a brunch or potluck breakfast. Baked Oatmeal travels well, holds its heat for a long time.

Often, I’ll make this the night before and set it in the oven on timed bake so we can wake up to the wonderful smell of our breakfast baking. Sometimes I’ve made it and waited to bake ’til a day or two later. True confession: we’ve even had Baked Oatmeal for dinner in a pinch. (And not a complaint at the dinner table!) Hope you try this recipe, and let me know how you like it.

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Baked Oatmeal

Baked Oatmeal. A hearty, sweet oatmeal breakfast casserole the whole family will enjoy. Quick to make, easy to eat.

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 9

Author Allie Taylor

Ingredients

• 1 cup vegetable oil
• 1 1/4 cups sugar
• 4 large eggs
• 6 cups old fashioned oats
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups milk

Instructions

• Combine all ingredients together in large mixing bowl and mix well.
• Pour into 9 X 13 inch baking pan.
• Bake at 375 degrees for 30 -35 minutes, until just lightly browning.
• (Can easily refrigerate overnight before baking.)

Notes

Make the night before and set in the oven on timed bake to wake up to a hot breakfast.
Keeps in the refrigerator unbaked several days.
Serve with honey, maple syrup or brown sugar.
Top with dried or fresh fruit.

The post Baked Oatmeal appeared first on Through Her Looking Glass.

It’s time to think about brunch, maybe even Christmas brunch! This Cheesy Artichoke Oven Omelet is worthy of Christmas brunch. It starts with a layer of your favorite salsa. Sprinkle with chopped artichokes and three kinds of cheese. Oh right, the eggs. Pour the eggs over all, then top with festive tomato rounds. This Cheesy Artichoke Oven Omelet tastes delicious and might become a staple in your house too. Add sausage, coffee cake and fresh fruit to the menu. You’ll have a beautiful, tasty brunch to spoil your friends and family.

(This recipe is adapted from The Hearthstone Inn and Cottages Zippy Cheese Artichoke Oven Omelet.)

Spread the bottom of the baking dish with your favorite salsa, homemade or store bought.

I doubled the recipe and baked in a 9 X 13″ pan. Be sure to bake the single recipe below in a 10- inch quiche dish.

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Cheesy Artichoke Oven Omelet

There are several yummy layers to this Cheesy Artichoke Oven Omelet: salsa, artichokes, cheese and eggs. Top with tomato rounds for a festive main dish brunch.

Course Breakfast/Brunch

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Allie Taylor

Ingredients

• 3/4 cup of your favorite salsa
• 1 cup artichoke hearts chopped
• 1/4 cup 1 ounce parmesan cheese, grated
• 1 cup 4 ounces Monterey Jack Cheese, shredded
• 1 cup 4 ounces sharp cheddar cheese, shredded
• 6 large eggs
• 8 ounces sour cream regular or light
• thinly sliced tomato rounds three roma tomatoes should be enough

Instructions

• Preheat oven to 350 degrees.
• Butter or grease a 10 inch quiche dish.
• Spread the salsa on the bottom.
• Distribute the chopped artichokes evenly over the salsa.
• Sprinkle parmesan over the artichokes.
• Sprinkle with the Monterey Jack and Cheddar cheeses.
• Blend the eggs in a blender 'til smooth.
• Add the sour cream to the eggs and blend until mixed.
• Pour the egg mixture over the cheeses.
• Float sliced tomato rounds on top of all, covering the whole surface.
• Bake uncovered 30-40 minutes, or until set.
• Cut into wedges and serve garnished with parsley or basil.

Notes

Double this recipe and bake in a 9 X 13" glass baking dish. You'll likely need to add 10-15 minutes to the baking time.

Cheesy Artichoke Oven Omelet

The post Cheesy Artichoke Oven Omelet appeared first on Through Her Looking Glass.