Oatmeal as Art?

So, I've been trying to do more cooking again lately for many reasons; I need to get my eating back on track, I LOVE to cook and I am trying out the cook for an afternoon and eat for a week concept (so far so good!). Why didn't I start doing this long before now????

As I've been trying these new recipes...I keep coming back to the idea that there are so many foods that we can use as a "blank canvas" when it comes to adding different textures and flavors for our picky or cautious eaters. We start with a basic recipe and as our eater becomes more adventurous, we add "color, texture and flavor" into/onto the canvas.

 One of the most flexible of these, what I'm now calling "blank canvas foods" or for short BCF's, is Baked Oatmeal. I've tried it two different ways now and BOTH of the changes I made, which incidentally were easy peasy, turned out wonderfully.  My cautious eating daughter has loved both varieties and is now back to eating a nutritious breakfast that has that "hearty" quality that we all long for in the winter months. 

I bet you want the recipe, don't you?  :) Well, here it is...and because I appreciate when people give me credit for my creativity (it doesn't happen often but when it does, I'd like credit!) I'd like to thank www.skinnymomskitchen for the great website and Baked Oatmeal Recipe.  Stop by her website for some great recipes that freeze well, are kid friendly and are actually great BCF's (home made Hot Pockets and Bean Burritos and freezable PB& J's)

Basic Baked Oatmeal

Servings: 9

Serving size: 1 baked oatmeal square

Approximate nutritional information:

Calories: 210 * Carbs: 26 * Fat: 10 * Protein: 6 * Fiber: 2 

Ingredients:

3 cups rolled oats

2 large eggs, beaten

¼ cup canola oil

1 cup 1% milk

¼ cup brown sugar

½ cup applesauce (use homemade if you have it)

1 teaspoon cinnamon

1 teaspoon baking powder

2 teaspoons pure vanilla extract

Directions:

Preheat oven to 375 degrees

1. In a medium to large bowl mix together oil, sugar, eggs, applesauce, cinnamon, and vanilla.
2. Add to the bowl rolled oats, baking powder, and milk. Mix until thoroughly combined.
3. Pour oat mixture into an 8 inch square baking dish and bake for 20 minutes. Let sit for about 3 minutes, cut into 9 squares, and serve warm. 

Freezer InstructionsThese bars freeze and reheat very nicely. After they cook and cool wrap individually in plastic wrap then place in labeled freezer bag for the freezer.

Reheating InstructionsRemove plastic wrap and warm in microwave (1-2 minutes) or in oven on 350 for 10-15 minutes or until warmed through.

****I've added 1/2 cup of blueberries to the recipe AND have also substituted 1/2 cup of pumpkin for the applesauce and 1 teaspoon of pumpkin pie spice for the cinnamon in another trial.  
***** I think you could experiment with sooooo many different flavors here; add peanut butter and chocolate chips, add fruits that you would normally put into oatmeal anyway, add nuts, add protein powder to further increase the "staying power."  Sky is the limit really. 
*****My daughter and I have been adding about 1T of REAL maple syrup to ours after we warm it. HEAVEN.

So many options to try for your cautious and picky eaters and  what a "safe" way to begin creating a flexible feeding environment.  The other great thing (s) about this recipe is that it is a sound nutritional choice but will seem like it is a store bought product to your kiddos and it saves money too! Gotta love that.  What are you waiting for?  Get those creative juices flowing and make that blank canvas a MASTERPIECE...