View online edition


Easy Breakfast

Get ready for hectic school mornings with this hearty dish made the night before and reheated.

by Jean Hecker

When we were kids, August would signal the end of summer and that old familiar feeling of dread would start to creep in. Somehow, the only thing that seemed to dull the pain was a trip to J &J News for pens, pencils, and notebooks. I guess shopping was therapeutic even way back then.

School mornings were always a rush and breakfast was just a quick fix, usually toast and eggs.

Here is a hearty little dish, great warm right out of the oven or if made the night before, just as tasty reheated the next morning.

Apple Oatmeal Bake
2 cups rolled oats
1 cup chopped pecans
2 tsps cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1 cup diced apples
1/2 cup applesauce
1/2 cup milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp almond extract
1 stick butter, melted and cooled

Preheat oven to 350 degrees F.

Use a 8×8-inch baking dish, sprayed with baking spray. Combine liquid ingredients in a large bowl, then add remaining ingredients. Mix until combined and spread evenly into baking dish.

Bake for 30 minutes until light golden brown. Let sit for 15 minutes before serving. (I like top with yogurt and an additional sprinkle of cinnamon.)

Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.

Food for Thought