Baked Oatmeal

Fully customizable to suit your family’s tastes!

Servings

9

Prep time:

10 min

Total Time:

45 minutes

Good For:

Breakfast

Inroduction

About this Recipe

I love oatmeal…but sometimes the mushy texture of stovetop or microwave versions aren’t what I have in mind. I fell in love with baked oatmeal at a writers’ conference in Pennsylvania and tried for years to replicate the delicious dish.

I finally found a base recipe that turned out how I wanted in terms of texture, and from there I tweaked to suit my family’s tastes. We use Swerve Brown to cut down on our sugar intake without compromising on sweet or that rich brown sugar taste. Each family member can then customize to tastemy daughter will add maple syrup and milk, I’ll add sugar-free syrup and peanut butter and milk, my husband will do some fresh fruit. You can add those stir-ins into the recipe itself and bake them in, or make your additions right in your own bowl.

Ingredients

Instructions

INGREDIENTS

  • 1 ½ cups milk (dairy or plant-based)
  • 2 eggs, at room temperature
  • ½ cup sweetener—maple syrup, brown sugar, or Swerve Brown all work great
  • ¼ cup (half stick) butter, melted
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup stir-ins like fresh berries, chopped nuts, or chocolate chips (optional)

 

For Banana Variation

  • 2 overripe bananas, mashed
  • Decrease to 1 cup milk (rather than 1 ½ cups)
  • Everything else as above

INSTRUCTIONS

  1. Prepare. Preheat oven to 350°F. Grease an 8×8 baking dish or a 2-qt oblong dish.
    .
  2. Whisk (and mash, if relevant). If you’re doing the banana variation, mash up your bananas and then move to the whisking; if you’re doing plain or fresh fruit variations, go straight to whisking together milk, eggs, sweetener, butter, baking powder, vanilla, cinnamon, and salt.
    .
  3. Mix in the oats. If you’re using any stir-ins like berried, nuts, or chocolate chips, stir them in last.
    .
  4. Pour. Pour the oats mixture into your prepared baking dish and smooth the top.
    .
  5. Bake. For 30-40 minutes or until it’s set and no longer wet-looking.
    .
  6. Serve. Let cool for 5 minutes and then cut into squares. Serve with milk, syrup, honey, or whatever strikes your fancy. My family loves adding a bit of peanut butter and syrup to the base recipe and then pouring milk overtop!

From the Books

Breakfasts weren’t often mentioned in Yesterday’s Tides,
but this oatmeal would have been on the table at the inn, for sure!

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