FOOD & DRINK
Baked Oatmeal WITH
WILD MAINE BLUEBERRIES BY JENNIFER HAZARD
IF YOU’RE CRAVING comfort food on a chilly morning, or if your traditional morning oatmeal needs a boost, this easy, make-ahead breakfast is your answer. The recipe combines the wholesome goodness of old-fashioned oats baked with berries, milk, eggs and brown sugar. It’s a better tasting option than the single serving. Just add water oatmeal and with
26 / BANGOR METRO March 2019
a little planning — just as convenient. Baked oatmeal is perfect for reheating before work or school or serving as a crowd-pleasing weekend brunch. While this recipe calls for frozen, wild Maine blueberries, the beauty is you can substitute any fruit you wish, including sweet Golden Delicious apples, red or green Anjou pears, raspberries or dried
cranberries and raisins. If you prefer a sweeter oatmeal, simply add an additional one-quarter to a half-cup of brown sugar. Or try using coconut oil in place of butter for an even healthier version. The result is a hearty breakfast that tastes like dessert. Whether you serve it to family or guests, this satisfying dish is sure to become a household favorite.