Baked Oatmeal The first step to a nourishing morning

This recipe was a lifesaver for me in the days of 80 hour work weeks and now that I am home more it is a great gift during an illness or when a family brings home a new baby.

I had my first taste when I worked at a summer camp in British Columbia.  Smithers, Canada is a beautiful but cold place and warming up with baked oatmeal topped with condensed milk was a joy.

 

Baked Oatmeal. Nourishing Morning. Liturgy of Life.

It took me a few years to track down a similar recipe which I finally found in an Amish cookbook and I have been making it ever since.

It is quick to make and you can do it with just one mixing bowl (which means not too many dishes, and no sticky oatmeal bowls every morning). It keeps in the fridge for at least a week and I’ll admit to having mine in there (much) longer.

It is versatile.  If you want something quick, slice it in a bar (or bake it in a muffin tin, this is my newest adaptation) and eat like a granola bar. Of if you have a few minutes put in a bowl and warm in the microwave for 30 seconds, pour some milk on top and separate it with a fork, eat like you would a bowl of warm oat meal. It is also good with yogurt.

You can also do endless adaptations adding different fruit and nuts.

This recipe is naturally wheat free since the only grain is oats. The original recipe calls for 1 full cup of sugar but I enjoy it just as much with half a cup. You can also substitute with your favorite natural sweetener, I’ve done it with coconut sugar and I imagine honey would work well too.

Baked Oatmeal. Nourishing Morning. Liturgy of Life.

Ingredients:

1 cup brown sugar

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

2 eggs

1 cup milk

1 tsp vanilla

1/2 cup melted butter

3 cups oats

Directions:

  1. Preheat oven to 350 degrees. Butter a small cake pan or casserole dish or arrange paper liners in a muffin tin (makes about 14).
  2. In a medium sized mixing bowl combine all ingredients except oats. Mix well and then add the oats and combine.
  3. Optional: let oats sit for a minute or two, stir and let sit again for a couple minutes. The only issue I have sometimes with this recipe is that the liquid part pools towards the bottom and the top can be a bit dry. I find if I let the oats soak for a few minutes it helps to avoid this.
  4. Pour into dish or muffin tins.
  5. Bake 35-45 minutes until set and just starting to brown around the edges.
  6. Remove and cool. Enjoy!

Baked Oatmeal. Nourishing Morning. Liturgy of Life.

2 Comments

  • Meredith Reply

    You did not say how many cups of oats are needed.

    • egjarrett Reply

      yes sorry I updated it, 3 cups. On my recipe card the oats are listed first, but I wanted to list them last since I add them last, but instead I forgot. One day I’ll learn to proof-read.

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