For This House
Every Season. Every Space. All for Him.
Every Season. Every Space. All for Him.
I did not grow up eating oatmeal any time of the day, but it was a staple for my husband’s family. Porridge for breakfast at the family table every morning.
The thing about making a proper breakfast in the morning is that it actually gets you all sitting around the table together to start the day. That’s another thing I did not get into until this past year.
I’ve always been the person to sleep in as long as possible only to rush getting ready and eating anything before heading out the door. It wasn’t until this last year of having to get on a toddler routine that I found myself getting up at a regular time, and actually looking forward to sitting at the breakfast table together as a family, rather than eating something on my way out the door, or at my WFH desk.
Here are the two staple recipes that rotate across our breakfast table during the week to take the planning and headache out of the morning breakfast routine.
There’s been hype over this breakfast for years, and I’m telling you, it’s worth it. This will fill you up, and it’s so easy to customize with whatever your flavor profile prefers once you’ve worked out a base recipe that you like. I first started with the 2-ingredient base recipe from Feel Good Foodie (an easy recipe genius) and have played with a few of her add-in ideas—there are SO MANY options!
Here is the base recipe we use daily, measured per serving or person to make it easy for you to duplicate as needed:
If you use a flavored yogurt, even vanilla, this base recipe is great to eat on its own. If you go unflavored/plain, you might add a bit more maple syrup, or throw in some fruit or jam.
Mix all of those ingredients (times the number of people you’re looking to serve) in a large container that will fit in your fridge overnight, and you’re ready for breakfast the next morning. This usually takes me no more than 5-10 minutes to mix up.
Some add-ins that we’ve grown to love:
Definitely mix and match the add-ins to suit you and your household. You can mix them in with the base recipe right away the night before, or serve them alongside in the morning to let everyone make it their own.
You can also make a big batch of this at the beginning of the week to serve for days in a row, just be sure to eat it the same week you made it.
I can’t take credit for this base recipe–it came from my husband’s family (thanks, Ashley!)–but it has quickly become a favorite of mine. See, I’m not a huge fan of the basic oatmeal recipe that you make with hot water or milk. The texture just isn’t for me. This baked oatmeal recipe has changed my outlook on oatmeal for breakfast though. Perfectly sweet and not a soupy texture.
Dry ingredients:
Wet ingredients:
Instructions:
If you don’t have fresh fruit to serve it with, I will sometimes bake raisins or frozen blueberries into the recipe to give it some flair and switch it up now and then. Here are the add-ins I used this week: frozen strawberries to add flavor, slivered almonds for texture, and hemp hearts to boost the protein content.
The best part is, this recipe is super forgiving. I’ve gotten to the point that I just go from memory and play with add-ins all the time to keep it fresh, and it always turns out to be a hit with the whole family.
These ingredients can all be mixed the night before if it’s easier for you, so it’s just a quick preheat and pop in the oven in the morning with less to think about and clean up. Just make sure you have space to put your pan in the fridge overnight. 👍🏼
The Overnight Oats have become our weekday staple with Baked Oatmeal on the weekends as a treat.
I hope you enjoy adding these to your rotation for some filling and nutritious breakfasts (compared to our old alternative of sugary cereals and toast).
Do you have any great oatmeal recipes you’d add? Let us know in the Instagram or Facebook comments!
3 cups oats
1/2 cup brown sugar
1 tsp salt
2 tsp baking powder
1 tsp cinnamon (optional)
2 cups milk
2 eggs, whisked
1/2 cup butter, melted
Preheat the oven to 350 degrees
Mix all the dry ingredients together in a 9x 13 baking dish
Melt your butter and add to dry incredients
Whisk together the milk and 2 eggs and add to dry ingredients
Mix thoroughly and flatten the mixture evenly in the dish
Bake for 25 minutes
Serve with maple syrup and fresh fruit
Store in the fridge up to a week
Lauren is a founder of For This House. She is passionate about living authentically for Christ both personally and professionally. Lauren lives in British Columbia with her family of boys. She enjoys nature walks, quality time with family or friends, and exploring new places. Learn more about Lauren.
