My son’s school was closed on Election Day which gave us a perfect excuse to do NOTHING on Tuesday (except vote, of course – though only after my kids watched a movie in the parking lot of my polling place while I read about the candidates on my cell phone).
Our sole outing was a lunch date and a bike/scooter ride with good friends that we don’t see nearly enough.
The day was a perfect re-charge, starting with the boys letting me sleep in (7:30 a.m. IS late after the time change) and a breakfast I just had to pop in the oven. Overnight baked oatmeal should work as well on a Sunday as a vacation day Tuesday, so it seems just right to share on the eve of a long weekend for some.
We’ve tried this recipe from All for The Boys a few times. My oldest devoured it and didn’t miss the extra butter and sugar in this lighter batch we put together.
Bonus: hot breakfast all week long (just reheat a square before school).
- 3 cups rolled oats
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1 cup milk (we used almond)
- 1/4 cup butter, melted
- mashed banana (you can hardly taste the banana, but if you prefer not to use a banana, add 1/4 cup melted butter and 1/4 additional brown sugar)
To prepare the night before, combine the oats, brown sugar, baking powder, salt and cinnamon in a large bowl. Whisk the eggs, milk and butter in a separate bowl. Pour into the bowl with oat mixture and mix together well. Cover and refrigerator overnight.
In the morning, pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set and golden brown on the edges. Serve with milk and a little maple syrup.
Enjoy your weekend.