Do you spend your day at home or do you head off to work in the midst of a whole slew of snackers? At home, the cupboards and refrigerator call your name on a regular basis, while at work, some well-meaning soul offers you a doughnut about every 20 minutes. “Where is my determination? Where is my resolve?” you cry.

There is a solution to the 10 a.m. attack of the food pushers. What did you eat for breakfast? Those who eat a good, healthy breakfast do well with weight-loss and weight control. Making sure to add protein to that first meal of the day adds even more insurance that you’ll make it through, unscathed, to the next meal.

At our house, we love breakfast and, although they look elaborate, we have five “go to” breakfasts that are simple to make but make just about every day look like Sunday brunch. Most of them take less than 20 minutes to whip up, but this oatmeal casserole makes us “wait for it,” which allows us time to have our first cup of coffee while waiting for the oven timer to go off.

Here we go:

This recipe is the amount for ONE serving. Adjust quantities and size of baking dish as needed. Casserole will puff slightly when baking.

• ½ cup old-fashioned oats
• 2 teaspoons, packed, brown sugar
• ¾ teaspoon baking powder
• ½ teaspoon cinnamon (or more for the cinnamon lovers)
• dash salt
• 1 large egg or ¼ cup Egg Beaters
• ½ cup skim milk or almond milk
• ½ teaspoon vanilla extract
• 1 teaspoon canola or olive oil
• ½ cup frozen sliced peaches, slightly thawed and cut into thirds.
• ½ cup fresh blueberries (or frozen, NOT thawed)

Preheat oven to 350º

Mix dry ingredients together in a deep bowl. In another bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients. Stir in peaches and blueberries. Pour into a casserole dish sprayed with no-stick spray. Gently rearrange fruit so it is evenly distributed in dish.

Bake at 350º for 45 minutes. Serve with milk.

Feel free to experiment with other fruits.

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