Baked Oatmeal (A Recipe)

We’ve got most of this large family’s household chores nicely distributed according to aptitude and interest, if possible, and Delaney is the one who usually makes breakfast.  For the past year, though, she’s had a class away from home on Monday, Wednesday, and Friday, which kind of left me holding the bag.  (I’m not sure why we weren’t able to flex that to another child; a training gap, I guess!)  Because I had to be out in the barn milking cows, taking care of Evie – and now Henry, too – and making breakfast in the same time slot, I’ve favored dishes I can prep sometime the day before, refrigerate, and just pop into the oven in the morning.  I’m usually able to get Delaney fed before she has to leave, and then the meal can wait in a low temperature oven until the rest of the family wakes.  (Oh, that’s why!  She needed to be fed a whole hour before the rest of the family, and I’m the only one awake!)

oatmeal

Baked oatmeal is one of our favorites.  It comes out creamier than the stove-top version, and you can vary the fruits by season and preference.  The other day, I made an apple-cranberry version that was our favorite so far!  Today, it’s peach-walnut, using canned peaches, because I have a bunch I want to use up.  It mixes up quickly, so you don’t have to mix it the night before, but it’s kind of nice to have it all ready to go.

4 cups rolled oats
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/3 cup brown sugar
1/3 cup honey
4 cups milk
2 eggs
2 tsp vanilla
2-3 cups chopped fruit and/or nuts, any combination

Mix together the oats, baking powder, salt, cinnamon and brown sugar. (I like to use my hands. I tell curious onlookers that I’m breaking up the brown sugar clumps, but I really just like how it feels.) Add the honey, milk, eggs, and vanilla and stir thoroughly. (I use a spoon for this part. Sometimes.) Stir in your choice of fruits and nuts. Pour the mixture into a 9 x 13 casserole pan, cover with plastic wrap, and store in the refrigerator overnight.

In the morning, take the oatmeal out of the refrigerator and remove the plastic wrap. Bake for 40 minutes in a 375° oven. Serve warm with your choice of traditional oatmeal toppings. Cream and a little drizzle of extra honey are always nice.

6 thoughts on “Baked Oatmeal (A Recipe)

  1. Anne says:

    I’m so glad you shared this! I really like overnight breakfasts. A lot. Then I don’t have to give much of my me-time morning time to breakfast prep. I have an overnight oat recipe that I’ve used, but it’s gotten to feel a little blah over the years. Time to switch it up!

  2. Margo, Thrift at Home says:

    interesting – I make baked oatmeal, but my recipe is a little different (lot less liquid). I’m going to try yours. One of my favorite breakfast tricks is setting a prepped coffee cake or baked oatmeal in the oven the night before, set on timed bake for breakfast time. Lovely to wake up to the scent of breakfast baking!

    • Jennie Cooper says:

      I have never completely prepped a coffee cake, because I thought the leavening might be worn out by morning. No problems, though? You can individually freeze cinnamon rolls, too, before the final rise. They thaw and rise overnight and would be perfect for this timed bake option. 🙂

  3. Emily G says:

    My baked oatmeal is more like an oatmeal cake. I must try it like this, I think we’d like it better. It comes out creamy like the stovetop kind, or is the photo trying to trick me?

    I have been making French toast casserole lately. The night before, I tear up enough homemade bread to fill a 9×13 pan, whisk about a dozen eggs with milk, about 1/4 c sugar, and vanilla and pour that over it. Cover with plastic wrap and squish it with your hands to soak all the bread. Add more milk if it seems too dry, recover and resquish. (I am a very scientific cook :P). Bake the next morning at 400. I serve it with syrup and fruit, and you can put fruit in it too if you want. We did blueberries in it and next to it this morning.

    • Jennie Cooper says:

      This is nice and creamy, but I’m not sure if it’s the recipe or the cooking vessel. I’ve been making this for several weeks, but I have often put in extra eggs (over-productive hens) and cooked it in the oven. Due to the heat, the hens have slowed down, so I just used the two, but I also switched to cooking in the roaster oven at the same time, and the roaster retains moisture. More study is needed on this matter. 🙂

      I’ve made a French toast casserole, as well, but I use whole bread slices. I’m going to have to try the torn bread method!

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