Orange Roll Baked Oatmeal

My husband eats a banana and cereal with blueberries almost every morning. I need more variety. When I wrote this, it was Eat Ice Cream for Breakfast Day. Even I can’t do that, as much as I love ice cream. But because I love breakfast foods (and him), I do like to shake it up a bit now and then.

I found this baked oatmeal recipe on the blog Dangerously Delicious. Joe especially liked the orange glaze (he called it icing). I added a handful of chopped, toasted pecans to the oatmeal and replaced some of the milk with frozen orange juice concentrate to give the orange zest a boost. I replaced the heavy cream with fat-free half-and-half. I liked it but I would use a full 2 teaspoons of cinnamon the next time. I also added more fresh OJ to the glaze, and had to adjust the other ingredients. That made for extra topping, which made Joe happy.

My changes are incorporated. For the original recipe, click on link above.

Orange Roll Baked Oatmeal

3 cups old-fashioned oats

1/2 cup skim milk

1/2 cup frozen orange juice concentrate, thawed

3/4 cup fat-free or low-fat “half-and-half”

1/2 to 1 cup chopped pecans, toasted if desired

6 tbsp. packed light brown sugar

2 large eggs

2 tbsp. unsalted butter, melted

2 tbsp. ground flax (optional)

2 tsp. baking powder

2 tsp. cinnamon

3/4 tsp. kosher salt

Zest from 1 large orange

Orange Glaze:
1/4 cup fresh squeezed orange juice
2 cups powdered sugar
zest from 1 large orange

Preheat oven to 350 degrees. Grease an 8-inch-square baking pan.
Using a mixer, combine all ingredients for oatmeal and mix well. Pour into pan and spread evenly. Bake for 20 minutes or until top is slightly golden.
Combine ingredients for glaze in separate bowl. Whisk together until lumps disappear. Drizzle glaze on oatmeal as each piece is served.

Leftovers can be reheated in the microwave, then topped with glaze.