Baked Oatmeal

Baked oatmeal is turning into one of my favourite, go-to quick meals. It's a variation on regular oatmeal, but with a fluffier texture and a protein punch.

Begin with one half cup of dry quick oats.

Cook the oats by adding boiling water and letting it sit for approximately 3-5 minutes or until all of the water has been absorbed by the oats.

Add one over-ripened banana and one large egg.

Other non-essential ingredients can also be added at this time (e.g. vanilla, raisins, cinnamon, nuts, chocolate chips, carob chips, chopped dates, peanut butter, cinnamon, protein powder, etc.). I decided to use a teaspoon of vanilla and a handful of sweet raisins this time.

A touch of honey or maple syrup can also be added at this point, to impart additional sweetness, if desired.

Combine the ingredients thoroughly, until the mixture resembles a muffin batter-like consistency.

Spread the batter on a foil-lined baking sheet, so that it is approximately 1/4 - 1/2" thick.

Bake the mixture until it is golden brown. To achieve this, I normally use a toaster oven, set at 250°F for 10 minutes.

Spoon the baked oatmeal into a bowl, while it's still hot, and enjoy.

Breakfast Bulgar

If oatmeal has become your hated choice for breakfast gruel, you may want to switch things up by using bulgar (bulgur) instead.

Bulgar is a cereal food made from the hulled kernels (groats) of wheat. The wheat is normally parboiled and contains a fair amount of fibre.

To make it, simply bring 1 part bulgar and 2 parts water to boil in a pot. Cover the pot and let the bulgar simmer on low heat for 15 minutes. (Cooking times will vary depending on the size and type of bulgar you are using.)

In any case, the cooked bulgar can be enjoyed in any way you like. I like to have it with some warmed almond milk and a dollop of all-natural jam.