Friday, November 21, 2014

Baking Oatmeal

We really enjoy oatmeal around our house.  It wasn't too terribly long ago that I was made aware of baked oatmeal.  Baking oatmeal... not something I had ever considered, but willing to try.  And try I have; multiple recipes.  However, I've not been pleased with most of the recipes.  One better than it's predecessor, but still not what I was wanting.  Some of the textures were way too eggy (is that really a word?), some very wet, some entirely too sweet.  So, when I made a new batch the other day that was better than I'd had up to that point, but still not "the one" - my youngest daughter encouraged me to ask a certain friend for their recipe, including that she thought it was the recipe I was looking for.

So I asked.  And just as she thought - it was exactly what I was looking for!  The perfect baked oatmeal.  I just had to share a new favorite.

Baked Oatmeal:

3 cups oats
1/2 cup brown sugar
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 cup milk
2 eggs
1/2 cup coconut oil (or butter)
2 tsp vanilla
3/4 cup fruit (dried or fresh)

Preheat oven to 350.  Mix dry ingredients in a 9x13 pan.  Blend (by hand or with mixer) the milk, eggs, oil, and vanilla.  Pour over the oat mixture and mix all together thoroughly.  Bake for 40 minutes.

(note: since we don't drink milk in our house I substituted coconut milk.  Also, I didn't have brown sugar on hand, but I still had succanant in the cupboard, so I used that - cane would be fine too)

As you can see... the texture is wonderful.  It's not an eggy mass of overly saturated oats.  It's almost as if each oat is coated and prepared individually, but is it ever moist.  I'm going to try using maple syrup next time... and blueberries!


  1. Thanks, Lori! I'm looking forward to trying this.

    1. I hope you enjoy it as much as we do, Deb! Let me know what you think.


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