Oatmeal is a great food, nutritious and inexpensive. But most parents don’t consider serving oatmeal to their kids for breakfast -they insist their kids wouldn’t touch it. I’ve given my kids cooked oatmeal on a regular basis for breakfast for years, but there are many ways to use oats that can be more appealing for kids than as a simple cooked cereal.
I have a page of recipes in my notebook of breakfast ideas that use oats as the main ingredients, and rotate through them regularly. When I see something new that looks good, I add it to the list. Because I want to encourage moms to use inexpensive ingredients, I’ve already posted several recipes using oats, and here’s another one that we enjoyed for the first time a couple of mornings ago.
- 1 1/2 c. quick oats
- 1/2 c. sucanat
- 1/2 c. milk
- 1/4 c. melted butter
- 1 egg
- 1 t. baking powder
- 3/4 t. salt
- 1 t. vanilla
Mix the dry ingredients, mix the butter and egg, and then add the creamed butter and egg to the dry ingredients. Spread in a greased 9 x 13 pan, and bake at 350 degrees for 25 – 30 minutes. Spoon into bowls, and serve warm with milk.
If you want to soak the oats the night before, what I do is use kefir or buttermilk as the acidic medium, counting whatever I use as part of the milk called for, mix it up with the oats, and soak them overnight. Then when I mix it up the next morning, I add the milk so it adds up to the total amount called for. (I hope this makes sense – I realize that if someone hasn’t read what I’ve written about soaking oats in the past, this is probably confusing.)