This time of year, I really start to crave heartier breakfasts that warm me up inside and out and keep me fueled all morning. And oatmeal is a clear choice when it comes to breakfasts like these. However since steel cut oats take much longer to cook, I like to bake up a big batch that I can eat all week.
Since I had some beautiful ripe plums from the farmer’s market, I decided to use those in my baked steel cut oatmeal, but you could use any fresh fruit. Berries, bananas, apples, pears, and even fresh pumpkin are all delicious. From there I like to add a bit of flaxseed meal, maple syrup for sweetness, cinnamon, and almond or regular milk. If you have leftovers, keep them refrigerated and then warm up before eating with a touch of extra milk if needed.
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