While visiting with family this weekend we got to talking about food (go figure), and someone mentioned “oatmeal”, which brought this recipe to mind! If you are not usually a fan or the traditional runny/soupy oatmeal, but like oats, you MUST try this recipe! It is not mushy at all and comes out more like a fluffy oatmeal crumble….if that makes any sense. You can taste each individual oat, it is slightly firm yet soft at the same time, and the top comes out with a little crunch…it’s almost like eating dessert for breakfast! This also taste great with milk poured over it.
I followed the recipe EXACTLY, but if I make it again I think I’ll add a little less sugar. Just make sure to make this the night before you want it, as the oats need time to soak up all of the liquid. The recipe is taken from Money Saving Mom, and in her post she describes how to turn this into a make-ahead “freezer” meal as well.
Freezer-Friendly Baked Oatmeal
- 1/3 cup butter, melted
- 2 large eggs
- 3/4 cup raw sugar (or brown sugar)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup plus 2 Tablespoons milk
- 3 cups oats (regular or quick oats)
Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.
Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well.
Leave in the fridge overnight. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve with milk.