Thickly falling snow all day today. What a treat! If it’s gonna be cold, it might as well snow, right? Yeah, I know. I don’t have to shovel it. But I do feed those who do, and that’s an important role too. (Right?) Heavenly to have a hearty, hot breakfast on a snowy day. I made my guys Baked Oatmeal this morning. A thoughtful friend gave me this wonderful recipe nearly five years ago. And I’ve probably made it every other week since. All the kids love it and we do too.
It’s nutritious, easy to change up with add-ins and toppings. Toss in some raisins or craisins. Drizzle with honey or maple syrup. Serve with brown sugar, and milk or cream. Top with fresh fruit. Blueberries, peaches, raspberries or bananas are nice. So many yummy and delicious ways to serve up Baked Oatmeal.
I make it often because it’s easy and the simple ingredients are on hand in my pantry. It makes a generous 9 X 13″ panful, easily serving six of us for several breakfasts. It reheats nicely in individual bowls in the microwave. This is also a great recipe to tote along for a brunch or potluck breakfast. Baked Oatmeal travels well, holds its heat for a long time.
Often, I’ll make this the night before and set it in the oven on timed bake so we can wake up to the wonderful smell of our breakfast baking. Sometimes I’ve made it and waited to bake ’til a day or two later. True confession: we’ve even had Baked Oatmeal for dinner in a pinch. (And not a complaint at the dinner table!) Hope you try this recipe, and let me know how you like it.
Baked Oatmeal
Ingredients
- 1 cup vegetable oil
- 1 1/4 cups sugar
- 4 large eggs
- 6 cups old fashioned oats
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups milk
Instructions
- Combine all ingredients together in large mixing bowl and mix well.
- Pour into 9 X 13 inch baking pan.
- Bake at 375 degrees for 30 -35 minutes, until just lightly browning.
- (Can easily refrigerate overnight before baking.)
Notes
Keeps in the refrigerator unbaked several days.
Serve with honey, maple syrup or brown sugar.
Top with dried or fresh fruit.
Ellen says
I just made this for the 6 teenage boys that are sleeping upstairs! I had all the ingredients on hand and it was a sinch to make!
Allie Taylor says
Hey, that’s awesome Ell! Hope they all liked it…especially Cole, his birthday breakfast! Hard to believe, seventeen years ago today.
Dan says
Ok Allie, now that I’m getting hooked on your musings, don’t stop the presses when this snowstorm hits you guys. Keep the wit & wisdom coming ! Good stuff! 🙂 Love the stories about your mom.
Dianne says
Sounds good. I’m going to try it.
Linda Jenkins says
I will definitely try this! By the way, the Mexican shredded chicken was a huge success. Jenny and Joby loved it; in fact, they kept the leftovers.
Allie Taylor says
Glad to hear that!
nancy mcmahan says
My family all just left today but I am going to try it for hubby and mom.
Allie Taylor says
Nice, sure hope you all enjoy it!
Susie says
Sounds DEE-LI-SHUSSS, pardon my spelling but meant for emphasis 😉
Allie Taylor says
Yes, Susie. EM-FU-SIS!!!
Tracy Costa says
This does sound and look delicious! I can’t wait to make it. I have already tried most of your recipes. They are all great! Thanks so much Allie for sharing with us! Yum!!!!
Jen says
Oh, this sounds SO yummy and satisfying for a snowy morning or evening! LOVE the idea of the add-ins for variety! I bet for those who are “paleo”-minded and/or dairy-sensitive, you could switch out the milk for almond or coconut milk and no one would be the wiser on the tasting quotient!
Allie Taylor says
Jen – you are so right! I’ve made this with almond milk when I was off dairy, and it was every bit as good.
Sandi says
I also made this last night, I didn’t have enough oats so added some flour, plus I had a sweet tooth so I made a cream cheese frosting for it, yummy!
Denise says
I love, love, love oatmeal and I can’t wait to try this.
Krystal Moss says
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