My kids LOVE oatmeal. (Okay, I’ll also admit that one of them likes to eat it uncooked, by the handful…odd boy) Years ago, I worked at a camp up in northern British Columbia, called Rock Nest Ranch. The cooks up there made baked oatmeal for breakfast and I’ve never enjoyed eating oatmeal so much!
This is also a recipe that you can get really creative on.
- 1 c. brown sugar, stirred into
- 1/2 c. melted butter
- 3 eggs, whisked into that mixture, along with
- 2 t. vanilla and
- 1 1/2 t. baking powder and
- 1/2 t. salt
- 3 c. rolled oats
- 1 c. milk
Bake at 350 for 30 minutes in a greased 9 x 12 baking dish. If you use a larger pan, the baked oatmeal will be thinner and will bake faster. If you do it in a 9×9 glass pyrex dish, it will be thicker and take the full 30 minutes. You can tell it’s done when it doesn’t jiggle at all.
I sometimes add:
- dried cranberries and almond extract (instead of the vanilla)
- dried blueberries
- chunks of peaches or apples
- chopped nuts
- peanut butter
- whatever else strikes my fancy
Today, 2/05/10, I added 2/3 c. dried cranberries and 3/4 c. slivered almonds that I’d toasted up in the oven first. I think this was the best batch of baked oatmeal I’ve ever made!
There are two different ways to eat this: you can either put it on a plate and eat it with a fork or put a chunk into a bowl and pour milk over it and eat it with a spoon.
It’s oatmeal, so it’s good for you, but it also almost seems like a coffeecake treat. It’s also a good thing to serve a crowd. You can double the recipe. I also, sometimes, will increase it by a third or a half. The leftovers of this are also good for grazing on throughout the morning or for lunch.
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