Baked Oatmeal

filed under: Miscellaneous on January 26, 2011
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  • Baked Oatmeal transforms ordinary oatmeal into something special!

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    I have also heard this called Amish breakfast casserole… which makes me love it more!! (I am a sucker for anything Amish)

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    On top of being a fabulous comfort food, it is beyond easy to assemble!

     

    Baked Oatmeal
    Prep Time
    20 mins
    Cook Time
    25 mins
    Total Time
    45 mins
     

    Baked Oatmeal transforms ordinary oatmeal into something special!

    Course: Breakfast
    Cuisine: American
    Keyword: Baked Oatmeal
    Servings: 8 servings
    Author: Amanda Rettke
    Ingredients
    • 1-1/2 cups quick cooking oats
    • 1/4 cup packed brown sugar
    • 1/4 cup white sugar
    • 3/4 cup milk
    • 1/4 cup melted butter
    • 1 egg
    • 1 tsp baking powder
    • 3/4 tsp salt
    • 1 tsp vanilla
    • 1/2 cup peanut butter
    Instructions
    1. Preheat oven to 350 degrees. Put all the ingredients is a bowl and mix until combined.
    2. I used a 8x8 glass baking dish because I wanted a soft and gooey texture. If you use a 9x13 pan they will be a little thinner and less gooey, but also more familiar and delicious. (think warm granola bars)

    3. Cook for 20-25 minutes or until edges are golden brown.

    Other ways to enjoy Baked Oatmeal:

     

    • slice bananas on top then pour warm milk
    • sprinkle with a few mini chocolate chips
    • add yogurt and a little maple syrup

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    This was Colton and Parkers favorite way to eat it. Well, I should clarify.

    This was their favorite way to eat their second helping.

    The first was just baked oatmeal and a fork!  The second was covered in organic vanilla yogurt and honey and raisins.

    With as easy as this is, you gotta try it.  With as delicious as this is, you will want to try it again and again!

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    Comments

  • Ronja says:

    I made it and it was SO GOOD!!

  • Megan says:

    That looks so goof! We love oatmeal for breakfast so I’m sure we’d love this too. Thanks for sharing!

  • Megan says:

    Whoops I meant good not goof, haha!

  • My husband was just asking about baked oatmeal the other day. I will ABSOLUTELY be trying this recipe. Thank you!!!

  • Christy says:

    Oh why oh why did I not see this before this morning, I could have made it for Jacob’s special birthday breakfast, oh well. He had Vanilla spice oatmeal (his request). I’m so going to make this, this week!!!!

  • TidyMom says:

    I think I know what I’m making on this Snowmagedon morning……….you are too too sweet Amanda! …….and Happy Birthday!

  • SweetSugarBelle says:

    I made this! SO SO GOOD!!!

  • Ashley says:

    would these keep a few days or would they freeze well?

  • Sally says:

    Okay, how did I miss this recipe? ADDING TO RECIPE FILE! =) Thanks for sharing.

  • Cheap Louis Vuitton says:

    EO EO EO EO ….. AND I DON’T KONW FIND MY STAR….WHERE IS OUR STORY STAR….

  • Umm Mymoonah says:

    This is a lovely recipe, Surely I’m going to try this.

  • Queen Mommy says:

    I *heart* baked oatmeal! Sucanat is excellent in it, and I’m sure turbinado would work just fine too. I also replace some of the rolled oats with steel cut (about 1/2 cup). It’s a very forgiving recipe, and there are tons of variations. And, like someone else mentioned earlier, soaking the oatmeal in some sort of “buttermilk” or kefir overnight helps the grain release the phytic acid so it’s even more easily digestible and increases mineral absorption.

  • Jo says:

    Looks really delicious. I have got to try and make me this. Thanks a lot!

  • Lauren says:

    could this be made ahead and frozen?? anyone tried that??

  • Lexie | Lexie's Kitchen says:

    What a great looking breakfast!!!

  • Dave says:

    I made this yesterday and it tastes great, but it came out a little more crumbly (is that a word?) than I expected. I live at a somewhat higher elevation than most (about 4000 feet) and am a novice baker. Can someone help me adjust this recipe? My thoughts are to reduce the baking powder a little or add an egg, but my preference is to have someone with more experience with such things give me some guidance before I start experimenting.
    Thanks in advance!
    Dave in Montana

  • Hayley Fraire says:

    Hayley Fraire

    Say, you got a nice blog post.Really looking forward to read more. Will read on…

  • Tammy says:

    This recipe is fantastic!!!!
    It is easy to make up on Sunday evening and then eat it throughout the week. Actually, I would MUCH rather have this now instead of “regular oatmeal”. My 14 and 16 year old boys have been eating this when I am out of cereal! I use either Truvia or splenda instead of regular sugar. Thanks for this awesome recipe! It is a huge hit at my house!

  • Kati says:

    I made this just now, and while my bestie and my kids LOVE it, it’s a bit too peanut buttery for me, personally. I think next time, I will add Nutella, or some other non peanut spread. I mean, I ATE it, of course, and it was yumma licious. An I will put it in the 8×8 pan. I think I will like the gooeyer version. Can’t wait to try it again.

  • Christen says:

    I made this last night for dinner because I was in the mood for breakfast. Everyone loved it… even the 2 year old who never eats anything. I couldn’t wait to make it for Breakfast again this morning. 🙂

  • Don't Pass on Dessert!