Gingerbread Baked Oatmeal

I'm sure most of you are like me, and don't have the time and luxury of being able to sit down and eat a full breakfast every morning. I'm lucky if I'm able to eat a solid meal in between working and going to school full-time.

But everyone knows how breakfast is the most important meal of the day, and I'm always on the lookout for something healthy that can be grabbed and eaten on the run.

Living in the middle of Amish country, baked oatmeal is like pancakes. Any restaurant worth its salt will have it on the menu. Normally, I can't stand it - sickeningly sweet, loaded with sugar and oil, and way too soft for my liking. So when E came up with a healthier version, cutting out a lot of the fat and sugar, I knew she was on to something. I took her recipe, switched a few things, and came up with this. Think of it like a really soft granola bar, loaded with flavor and plenty of whole grains, enough to keep you feeling full until lunch.



Gingerbread Baked Oatmeal Bars
1 1/2 c rolled oats
1 1/2 c Bob's Red Mill 7-Grain Mix (or substitute oats)
1/4 c flax seeds
1 tbsp baking powder
pinch of salt
3/4 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp allspice
3/4 c soymilk
1 tbsp butter, melted
1/2 c dark molasses
1/2 c applesauce
2 eggs (or egg substitute)
1 c crushed pineapple, drained (or fruit of your choosing)
Splash of vanilla

Preheat oven to 350. Combine all dry ingredients in a large bowl. In a smaller bowl, combine all wet ingredients, stirring well. Add to dry ingredients, combining thoroughly.Place into a greased casserole dish, and bake for 45 minutes. Allow to cool for a few minutes before slicing and serving. These are excellent both warm and cold.