Berries, syrup and banana sweeten this oatmeal bake. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)

Breakfast’s importance in my life hinges on how quickly the food can be prepared and my fullness factor. I want to get to lunch without feeling like I’ve been fasting for 24 hours.

A bowl of quick oats, banana and water zapped for a minute and a half in the microwave then finished with a glop of peanut butter works every time. I thought myself a genius when I switched from smooth to crunchy peanut butter to contrast oatmeal’s creaminess. 

Then Brenda Korinek in Manitowoc for emailed this recipe to remind me that oatmeal — with a moment’s forethought the night before — brings more than fiber to the breakfast table. And by table, these days, I mean desk.

Berry Baked Oatmeal 

Servings: 6 

2 cups rolled oats (not quick cook or steel cut) 

1 teaspoon