THE PERFECT cold-and-rainy-outside-snuggle-on-the-couch-in-jammies breakfast!

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I have been making baked oatmeal for my little family for a few years now and we just LOVE it! None of us are fans of the mooshy texture of traditional oatmeal ("It's so gwoss Mama!" And it really is!), so baking it is a nice compromise on a healthy, warm, and filling breakfast. (If you've never had baked oatmeal, it's a little bit like a warm, crumbly cookie without the guilt of eating a bowl of cookies for breakfast! lol) YUM!

 

 

 

Baked Oatmeal

 

3 cups whole oats (not quick-cooking)

¾ cup light brown sugar

1 tsp. salt

2 tsp. cinnamon
Pinch of nutmeg

2 tsp. baking powder

¾ cup Mix-ins (Craisins, raisins, dried cherries, or other dried fruit, nuts, coconut, etc. Optional, of course.)

1 cup milk

½ cup (1 stick) butter, melted (you can substitute applesauce for 1/4 c. of the butter if you want)

2 tsp. vanilla

2 eggs

• Preheat oven to 350.
• Now, I just throw everything in a big bowl and mix it, 'cause seriously?   Washing two bowls?   Nuh-uh. But if you need actual directional directions......... 
• In a large bowl, combine the oats, brown sugar, cinnamon, nutmeg, baking powder, salt, and the 'Mix-ins'.
• In a smaller bowl, mix together the milk, butter, vanilla, and eggs. Make sure the butter has cooled or you'll end up with scrambled eggs with your oatmeal!
• Add the liquid mixture to the dry mixture and whisk to combine.
• Pour into a deep 9″ pie plate or an 8×8″ or 9×9″ baking dish.  (I have made this in a 9x13 and it cuts the baking time in half!  Perfect when you've got a hungry family!) I like to coat the pan with a butter-flavored cooking spray, 'cause seriously? Scrubbing a baking dish? Nuh-uh.
• Bake for 40 minutes or until the top is golden brown. I like to mix it up a bit as it cooks because the bottom tends to be a little goopy! And we like it on the dry side.
• Serve immediately!
• I don't really know how much the servings are, guess it depends if you like it or not! I always serve half and freeze the other half......if there's any left, that is!
• I like to serve the 'Mix-ins' (and a few chocolate chips!) at the table so that folks can create their own unique baked oatmeal 'experience'!

Baked Pumpkin Oatmeal

• 3 cups quick cooking oats
• ½ cup brown sugar
• 1 cup milk
• 2 tablespoons butter
• 2 eggs
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 teaspoons vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon pumpkin spice
• ¾ cup canned pumpkin
• 1 ½ cups raisins (or other dried fruit) or chopped nuts (optional)
• ¼ cup brown sugar (optional topping)
• chocolate chips (optional; sprinkle just a few on top after baking)
• Serve with cold milk or maybe just a little pat of cold butter on top, (to cool it off of course! lol) if you're not into the sweet toppings!

• In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top.
• Spread into a greased 9×13 pan.
• Sprinkle remaining ¼ cup brown sugar on top.
• Bake at 350 for 20 minutes or to desired consistency. (We like it a little on the dry side. And love those burned, er, browned edges!)

Make-Ahead Time Saver:  Whenever I make a batch of this yummy baked oatmeal, I make additional batches of the dry ingredients for quick breakfasts later on.  All of the dry ingredients for this recipe fit nicely in a 1 qt. resealable freezer bag or plastic container and can be stored for several months in a cool dry place.

This is such a simple and hearty breakfast ("Make sure you blow on it first!") and a real crowd pleaser!

 

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