I am a big fan of oatmeal. I love the steel cut variety because of the texture and nutty flavor that it has. I’ll eat it plain but I prefer it with nuts, dried fruit and on occasion a spoon of brown sugar. A healthy breakfast for the most part, right? Well if oatmeal tends to be what you choose when you want a healthy breakfast, where does baked oatmeal fit in? Baked oatmeal is just one of those things that makes me happy. It’s not as healthy as the good old fashioned stuff so it has an occasional place at my breakfast table but when it shows up people are smiling! My dad shared this recipe with me years ago and it has become a favorite for us.
I should tell you that you can alter the recipe by replacing the oil with applesauce to make it healthier but seriously, unless you absolutely have to, don’t do it. Just make the regular recipe and ENJOY it! Then don't make it again for a while…
I suggest serving your baked oatmeal warm. I usually make it a day ahead of time and reheat it just before serving. Try adding fresh seasonal fruit and vanilla almond milk for a breakfast you can enjoy any time of the year.
2 cups milk
2 tablespoons vanilla extract
1 cup oil (I used canola oil)
5 cups uncooked oatmeal ( I use the old fashioned slow cook oatmeal, not quick cook)
1 cup brown sugar (dark or light is fine, I like dark)
1 1/2 teaspoons salt
4 teaspoons baking powder
dried fruit and nuts (optional)
Preheat oven to 350 degrees.
Hand beat eggs. Add milk, vanilla and oil and stir until blended. Stir in brown sugar, salt and baking powder. Add oats and stir until combined. If you are going to add dried fruit or nuts you can add them now, stirring to combine.
Pour into greased 13 x 9 pan.
Bake for 30-35 minutes or until the top is light brown and oatmeal is set.
*serving suggestion ~ top with fresh fruit and almond milk
Photos by Leslie Reese