Baked oatmeal: not the porridge your grandma made!

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!

© 2013 My Sister's Kitchen

This is also a recipe that you can get really creative on.

Baked Oatmeal

  • 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:

  • raisins
  • cinnamon
  • 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.

© 2013 My Sister's Kitchen

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.

Barb  IMG_5388

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16 thoughts on “Baked oatmeal: not the porridge your grandma made!

  1. Pingback: Apple Cinnamon Baked French Toast « My Sister’s Kitchen

  2. Hi! A funny story behind how I came to this web site, but was very intrigued when I read the part about Rock Nest Ranch. I grew up there and have probably met you but am wondering who you are??? Would love to hear from you – email me when you get a chance. Jodee

  3. Also, just wanted to say that I have cooked baked oatmeal for years, for company and just for my family. Everyone who has tried it loves it. My kids are always begging for it and also help me make it – pretty simple to make. Can even make it the night before and throw it in the oven in the am.

  4. Dear Jodee,

    Yes, you sure DO know me! I’m totally tickled that you found my blog. I’ll send you a long, newsy catch-up email in the next day or two….

    Meanwhile,

    signing off as……..

    “Rainbow” 😉

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  6. I had baked oatmeal at a restaurant this morning so I decided to search the web for a recipe. It reminded me of the only other time I had it….. at Rock Nest Ranch. I was pastor at Houston Fellowship Baptist Church at the time. The Fitchetts attended the church, so I remember Jodee very well (she was just a little girl then). We all spent lots of happy times at Rock Nest.

    We’ll be trying the recipe soon!

  7. Hi Barb,

    We were there 1978 to 1983. We have identical twin girls who were between 2 and 7 years old while we were in Houston

    Brian

  8. Hello,

    What fun it is to find and read about the memories of Rock Nest Ranch. We first began at Rock Nest for two weeks in 2002 and took the baked oatmeal recipe home and used it often. Our entire fiamily enjoys baked oatmeal and we have shared it many times.

  9. Just made Baked Oatmeal today! It is a staple of the Ecuador missionaries (from some 30 years back!) Yummy. I make it for houseguests (like today) or just us. Freezes well in portions if you want some real breakfast sometime, on the run. Mostly, I make dry mixes of it, and save it in the cupboard (always doubled) and can pull it out and quickly prep the meal, it still takes awhile to bake, but it is almost like having boxed mixes, only without the preservatives. My recipe calls for oil not butter. This is a family favorite! Thanks for the ideas of add ins, I’ll try some.

  10. Today that states it came from a woman in Ecuador who cooked it over a wood stove many years back. Maybe this means I should make it for supper! Seems like a sign.

  11. Pingback: Baked oatmeal: not the porridge your grandma made! « My Sister's … | Ecuador Today

  12. Milk is great, but one time Jon put some giant frozen blackberries in the microwave and shared them with me over it…THAT was the best. Thanks for letting me have the last slice the other morning! 😛

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