I like sweets for breakfast and this recipe is the perfect combination of sweet flavor with substance to hold you til lunch. Truthfully, this is a dessert, but while I'm pregnant, it's my breakfast. I like to sneak in flax seeds and nuts to this recipe for their great nutritional value, but feel free to omit these if you want. In contrast, I love me some chocolate, especially with fruit, but if you'd like to go without, it doesn't change the recipe at all. Another little bit of advice: splurge on a good fruit preserve. DO NOT attempt to use jelly.
Ingredients: 1 1/2 c flour, 1 1/2 c oats, 1/2 c sugar, 1/2 c brown sugar, 1 tsp baking powder, 1/4 tsp salt, 1 tbsp ground flax seeds, 1 c butter softened, 3/4 c your favorite fruit preserve, 1/2 c of your favorite nuts (walnuts, almonds, and macadamias are really good with these flavors) chopped, handful of chocolate and/or white chocolate chips (this recipe is already sweet so you don't need more than a handful).
Directions: Preheat oven to 375 degrees. Combine flour, oats, sugars, baking powder, flax seeds, salt, and 1/4c finely chopped nuts. Cut in butter and reserve 3/4 c of the mixture in another bowl. Press oat mixture into a greased casserole dish until flat and even. Spread preserves on top (I use more than 3/4 c and end up using an entire small jar to cover the oat base. Sprinkle with optional chocolate chips and the rest of the nuts. Pour the remaining 3/4 c of oat mixture on top and bake for 30-35 minutes.
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