I used to think I didn’t like baked oatmeal. I am very particular about the way I eat my oatmeal, and somehow the baked version just didn’t taste quite right. Then I read a wonderful book on hospitality (this one, if anyone’s interested!) and the author convinced me to try the baked oatmeal recipe she included. Needless to say, I loved it. It has just the right texture – cake-like and not at all mushy, and the wonderful flavor of brown sugar and cinnamon. I also love all the ideas for mix-ins she included. We’ve only tried fruit so far (blueberries are Mike’s favorite and chopped apples are mine), but I’m pretty sure we’ll continue to experiment. This isn’t exactly a healthy breakfast (I’m experimenting with cutting down the sugar as well), but it’s a nice change from cereal or toast. It tastes great re-heated as well, which makes it convenient for busy mornings.
Yield: Serves 8
- 3 cups old fashioned oats (not quick oats)
- 1/2 cup melted butter
- 1 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 1/2 cups buttermilk
- 2 eggs, beaten
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 - 1 cup optional add-ins: chopped apples, raisins, nuts, chopped peaches, chopped bananas, etc.
- The night before, combine the oats, butter, brown sugar, cinnamon and buttermilk in a large bowl. Cover and refrigerate until morning.
- In the morning, let the mixture stand at room temperature for 5 minutes, then add the eggs, baking powder, salt and whatever add-ins you choose. Stir well.
- Pour into a greased 9x9 pan. Bake at 350 for 40-45 minutes.
- Cut into squares and serve with milk.