Shall we talk about that time I made oatmeal raisin cookies as a thank-you for a college professor and then proceeded to eat the whole batch? And then to make matters worse, I was never able to replicate them? Yeah. I have a thing for warm, sweet, cinnamon-y oatmeal raisin-y goodness. These cookies are the closest I’ve ever come to re-creating the magic of my College Cookie Binge cookies, but I also love baked oatmeal, which is basically a breakfast-friendly oatmeal cookie in a bowl. And hey, as long as you serve this with bacon and orange juice, this baked oatmeal is totally breakfast (or breakfast for dinner). Just ignore the amounts of butter and brown sugar that set off your cookie radar. Unless your kids refuse to eat it. Then you can totally tell them it’s cookies for breakfast.
how to make it
Also, in the spirit of not-cookie-ness, I bet it would be not disgusting if you left out the fruit and added some chocolate chips right before serving the oatmeal. If you can live with yourself for adding chocolate chips to your breakfast. And I think you guys know me well enough to know that I totally can.
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Then add the butter/milk/egg mixture to the dry ingredients and mix well. Pour this mixture into a deep 9″ or 10″ pie plate or an 8″x8″ or 9″x9″ baking dish. Or something similar. Just don’t get too big–I’ve found a 9×13″ pan makes things a little too dry.
Bake at 350 for 35-40 minutes or until the top is golden brown.
Don’t worry about cutting it–just scoop it into individual bowls and add a splash of warm or hot milk (cold milk is weird–everything becomes lukewarm, which isn’t really what you’re after). If you’re wondering what it’s like (besides awesome), it’s kind of a cross between regular oatmeal and a granola bar. Like a warm cookie that kind of falls apart with a spoon.
Baked Oatmeal
Ingredients
- 3 cups oats not quick-cooking
- 3/4 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 3/4 cup Craisins raisins, dried cherries, or other dried fruit
- 1 cup milk
- 1/2 cup butter melted (you can substitute applesauce for 1/4 cup of the butter if you want)
- 2 teaspoons vanilla
- 2 eggs
Instructions
- Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and Craisins. In a smaller bowl, mis together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry mixture and whisk to combine. Pour into a deep 9" pie plate or an 8x8" or 9x9" baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk.
- Serves 8.
If you love baked oatmeal, try these other varieties!
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Questions & Reviews
Cut recipe in half and baked in a glass loaf pan for 35 minutes. Delicious. And very filling – even a half recipe was 4 satisfying servings. Leftovers reheated nicely in microwave, about 30 seconds on high for one serving. I’m looking forward to making another batch with less butter/sugar and more milk as suggested by another commenter.
OMG this is my FAVORITE recipe! I make it about once a week and eat it just about every morning. Everyone I’ve made it for or passed the recipe on to has loved it too!
I make nearly this same recipe several times a week because my daughter eats it for breakfast every morning. However, I have reduced the butter to 6 Tablespoons. (I’ll have to try applesauce) And, instead of an egg, I put in a mixture of 1 tablespoon flax seed + 3 tablespoons water. My daughter never knew the difference!
My son is a very picky eater with texture issues and I asked him if he wanted to try some. To my surprise he did, and then proceeded to devour it, and then ask for more…and more! Love it! As always, you guys are awesome!!
Had to add my voice, in case any ody reads down the comments this far, on the subject of the milk's temperature. I first topped with cold milk out of convenience and thought the recipe was just ok: about the same texture as my stovetop oatmeal, had a ton more sugar and fat, though – all in all a take-it-or-leave-it experiment. And then – and THEN – I reheated the leftovers, adding the milk before I reheated it. So. Much. Better. This is one cozy memory away from being traditional cold-weather comfort food for the family. Thank You!!!
I have a recipe kind of like this but this one looks better and I must try it! It's funny bc my kids hate oatmeal cooked on the stove, but they love the baked outmeal!
I have to say that I also made a perfect batch of oatmeal cookies right off the box and also have never replicated it! I wonder if they changed that recipe from the early 90s. Sad. But I also love baked oatmeal, so I'm with you there!
I just recieved my copy of your cookbook. I love it. It is so pretty. Thank You
just FYI, i've been making this oatmeal (with 3 variations) every other day for breakfast for my family. if you want to have it regularly, and therefore need it to be healthy, drop the butter to 2 Tbls., drop the sugar to 1/3 cup (white or brown) and i increase the milk. it works well with as much as 3 cups of milk. but you have to cover it with tin foil because it takes longer to bake and absorb all the milk, so the top would burn. it really is true that you MUST pour hot milk over the top, not cold. it can be healthy and something you will want regularly! also, you can make it the night before (but don't bake), cover with foil, put in fridge. then put in oven to bake the next morning! good luck!
What a cute story! I love dried fruit in my oatmeal and I've been experimenting with craisins and cherries just like this.