This post started out to be about how this is the way I will always and forever want to eat my oatmeal because, well, frankly, it was just that good. But I’ve decided to tone that down a bit. It doesn’t seem quite right to be committing oneself so completely before experiencing a substantial number of oatmeal variations. But I think I’m safe in saying that, so far, this is by far and away my fave.
And there are several reasons for that, the first being that you can make it the night before and bake it off in the morning, or you can bake it the day before and heat it up for breakfast, or you can bake it 2 or 3 days before and heat it up all week long. Most of you already know how much I love the simple, easy breakfast route, and this one rocks!
Secondly, it’s just so dang good. This totally reminded us more of a bread pudding than it did a bowl of oatmeal, and that’s always a good thing.
And thirdly, it’s so EASY to make. I’m talkin’ 5 minutes to throw together here. I’m sure there are probably lots of you out there who have been baking your oatmeal like this since 1954, but allow me just a little joy in my discovery. And for those of you who have never had the pleasure of baked oatmeal, then my work here may not have been in vain. I hope you will give it a try.
I cut back on the sugar from the original recipe. You can add more if you’d like, but it doesn’t really need it because at the end of the baking, you spread brown sugar over the top and broil it so it caramelizes and, caramelized brown sugar is a truly wonderful thing. Here’s the recipe…
Breakfast Oatmeal Bake
Recipe adapted from Quaker Oats
Reheating this is really easy... just scoop out the portion you would like to serve into a bowl, add a little milk or water, cover and microwave for 30 to 60 seconds or until it's warmed through.
- 2-1/4 cups old fashioned rolled oats, uncooked
- 1/4 cup granulated sugar
- 3-1/3 cups milk
- 2 eggs, lightly beaten
- 2 teaspoons vanilla
- 1/3 cup firmly packed brown sugar
- 1 cup raisins
Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray.
In large bowl, combine oats, raisins and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.
Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.
Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.
Here's a great variation that we love... peel and dice an apple into the oatmeal mixture and add a teaspoon of cinnamon. Bake as directed. Great with raisins!