Baked oatmeal

Our oven is fixed.  That deserves a post in itself, but for now I’ll just mention that we are determined to use the oven for every meal today!  Hurray for ovens!

In honor of our newly functioning oven, I spent far too much time looking for the following recipe on our blog before I realized that I had never posted it.  Then the recipe card conveniently turned up, so here it is.  A favorite every time we rediscover it.  Isn’t rediscovery fun?

Baked Oatmeal (serves 6-8.  Yes, we often double this.  No, there’s not technically 12 or 16 of us.  What’s your point?)

  • 2 eggs, beaten
  • 1/2 cup brown sugar
  • 1/2 cup oil (It sounds weird, but it really improves the texture.  Think of it as clear super-refined butter.)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 apples, diced
  • 3 cups oats
  • 1 cup milk

Mix and pour into a greased 9 x 13.  Bake 25 minutes at 350 degrees.

You might want to tinker with the amount of sugar; I’ve already cut it back for our taste but you might still find it a bit on the sweet side.  If you decide it needs more sugar, go ahead and say so.  I’ll feel less guilty about our sugar consumption if I know that you feed your kids even more sugar than I feed mine.

update: Wow.  Did I say serves 6-8?  We’re bigger now, and we eat more.  Let’s say it serves 4.  I think we’ll be tripling this from now on.

Comments

  1. Knowing I would make eggs and toast for dinner (baby due in 2 weeks), I waited until right before my husband came home to start dinner. 4 eggs, 4 people? Not exactly a dinner. Life in a Shoe to the rescue! We had baked oatmeal and toast… and it stuck with us. And everyone ate it gladly. Thanks so much!

  2. Mary Monroe says:

    I love this recipe. I’ve always used butter in place of the oil. Another think I do instead of apples for those who do not prefer them is pour a can of yellow cling peaches (syrup and all) in bottom of pan before adding oat mixture. The syrup will eliminate all desire to add more sweet to it. It kind of reminds me of peach cobbler. I’m getting hungry now. Hmmmm.. I wonder if the kids will eat it for dinner.

  3. Thanks for posting this! We’ve just finished scarfing it down. One son didn’t like the apples, but my oldest daughter (who won’t eat homemade oatmeal) said it was as good as Quaker instant Cinnamon Roll flavor. Cool. (I’d prefer it sweeter, but it really is just about right as you posted it.)

  4. I make a very similar Baked Oatmeal recipe. It’s like having a really soft oatmeal cookie for breakfast, mmmm. We also cut back on the sugar — the original recipe was too sweet.

  5. If it’s any consolation, I put chocolate powder on my porridge. 3 tablesppons per bowl. And then I melt some more chocolate in. Sometimes I add sprinkles. 😛

    So your kids are relatively sugar-free.

  6. this sounds delicious and someone just gave us a giant thing of oatmeal… will try soon!

  7. Thanks for posting this recipe! I’ve been wanting to make baked oatmeal and your recipe will suit our family just fine (though my hobbits are still little, so we’ll be good with just one batch)!

  8. I love it when I am working on something an the answer just pops in! God is so gracious to me. I will be making this on Saturday morning!

    I have been on the hunt for some new breakfast ideas now that breakfast is becoming an actual meal in our house during the week too and not just a snack because our daughter is getting older!

    Oh, and I am guessing this means your oven is working again? Congrats!

  9. Hooray! for the fixed oven.

  10. Candice,
    Great question. We prefer old fashioned oats, but I think either will work.

  11. quick oats or old fashioned? 🙂

  12. did you get my email about the free photo book on Oprah? I thought for sure you would post that info.

Trackbacks

  1. […] Baked oatmeal (again, usually with lots of apples and cinnamon) […]

Don't just think it: say it!

%d bloggers like this: