Baked oatmeal.
Monday, April 25, 2011 at 9:31AM
Sandra in breakfast, in the kitchen

I realized it's been some time since I've posted a recipe.  Here's a standby in our kitchen:  baked oatmeal.  I've also heard it referred to as Amish style oatmeal, and I did indeed scribble down the recipe from an Amish outpost years ago when my parents lived near Lancaster, PA. 

It's a favorite because I can mix up a batch and hold it overnight in the fridge, then mindlessly plop it into the oven first thing in the morning.  But note that you don't have to make it the night before...just as often, I mix and bake the same morning with slightly different results.  If you've never had baked oatmeal before, I should mention that the consistency is different than what you typically get with instant or old-fashioned varieties.  It's drier, crumbly, yet creamy...if that makes any sense.  And there's a nice bite to the dish.  We like it served with warm milk and sometimes top it with fresh fruit and yogurt.  I should also share that it's rare for me to strictly follow the below recipe.  It's a good starting point, but I tweak it often, adding in nuts, whole grains, dried fruit, etc. 


Baked Oatmeal



Preheat oven to 350; mix all ingredients (can hold overnight in fridge if desired); pour into 9 x 13 inch pan and bake for 35-45 minutes.  Serve with warm milk and fruit.



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