My husband had to stop by the store on the way home the other day. I asked him to grab some oatmeal, Mimi's second favorite breakfast (pancakes are first). He grabbed two, but the second one was quick-cooking oats, not old-fashioned like I normally buy. I needed to use them up, but I didn't want hot cereal because I don't care for instant oats as hot cereal. After some googling I found a recipe to try. And guess what? I'll buy these more often. Wow. Baked oatmeal is the way to eat oatmeal. It's like a fluffy muffin, and eating it hot out of the oven topped with cold milk.... mmmmm! I stored the leftovers in the fridge and re-heated them the next day, added milk, and they were just as delicious as the day before.
I did make a few changes, of course. I seem to do that with every recipe. The original recipe required double the sugar, which I felt was too much for breakfast. I used 1/2 cup and it made the oatmeal lightly sweet. I could see using 3/4 cup to make it more like a dessert, but honestly, I cannot imagine going over that. To me, even 3/4 is pushing it a bit. I served mine in individual portions using ramekins, but feel free to place into a 9-inch baking dish.
|In separate bowls, mix together the wet and dry ingredients|
|Spoon into baking dishes|
|I ended up topping mine with milk, but without is amazing too|
Serving Size = 9 (I think it's less, more like 4 - 5)
Adapted From: Taste of Home
- 3 cups quick-cooking oats
- 1 cup packed brown sugar (I reduced to 1/2 cup)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon (I increased to maybe 1 1/2)
- 2 eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- Additional milk
- Preheat oven to 350F and grease a 9-inch pan (or ramekins, 4... I filled them about 3 inches)
- Mix together the wet ingredients. Mix together the dry ingredients. Combine and mix until just combined.
- Spoon into pan or ramekins and bake 40 - 45 minutes.
- Serve with milk poured over the top (optional).