The Anchoress got me hooked on her recipe for baked oatmeal. Then one day I found I’d used up all of the cinnamon and dried cranberries in the house. So I started tinkering… and eating oatmeal… and tinkering some more… and eating more oatmeal. Months later, I’ve come up with my own recipe.

The Anchoress notes that her recipe is like eating Christmas and, indeed, it is! Mine’s for the warmer months, so I guess you could say it’s like eating warm weather. Since today is beautifully sunny — and since I have hours ahead of me in the garden — baked oatmeal is what we’re having for breakfast.

Baked Oatmeal – Peaches and Cream Style
Serves 6-8

Ingredients

2 cups quick oats (not instant)
1/4 c. sugar (or Splenda)
1/4 tsp. salt
3 1/3 cups skim milk
2 eggs (or Egg Beater equivalent)
2 tsp. vanilla extract
1 c. diced peaches, drained
1/3 c. brown sugar (or Splenda brown sugar blend)

Directions

1. Preheat oven to 350 (F).
2. Spray 9×13″ baking dish with Pam.
3. In large bowl, combine first three ingredients. Mix well.
4. Add everything else except the brown sugar. Stir well.
5. Pour mixture into baking dish.
6. Bake 50-60 minutes. Center will be wobbly.
7. Remove from oven.
8. Increase oven heat to 500.
9. Sprinkle brown sugar (or Splenda brown sugar blend) on top of oatmeal.
10. Return oatmeal to oven until brown sugar bubbles and begins browning.
11. Remove pan from oven and allow to cool 2-3 minutes.
12. Scoop oatmeal into serving bowls.
(Optional: top with milk.)

Just don’t blame me if you get addicted.