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.
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!
Questions & Reviews
It doesn’t look good it looks AMAZING!!!!!!!!
dear you guys,
thank you for bringing one of my favorite memories of my summer back!!!
I went to israel this summer for 2 months on a mission trip and my leader would make baked oatmeal ALL the TIME and i kept wanting to make it at home!!! so thanks, im making this for my family tomorrow.
I have made this countless amount of times since finding this on your site and I love it soooo much!! I even love it cold and so far I’ve put dehydrated coconut in it instead of dried fruit and it works very well!!
Thanks for a great recipe and keep them coming.
Charlotte;)
I have been making baked oatmeal for several years – modified of course, as the first recipe I had ever seen for baked oatmeal contained something like 1 cup of oil or butter AND at least a cup of brown sugar. Usually I sub apple juice for most of the oil – use about 2 Tbsp of oil or butter, chop up a whole apple, peels and all + dried fruit, 1/4 cup of brown sugar or honey, because more sugar/honey can be added at serving time. It is a wonderful breakfast – however it is also one of our favorite desserts for dinner – warmed up with a small scoop of vanilla ice cream, so the breakfast leftovers end up as dessert! I have also frozen it in individual servings to bring to work for breakfast.
I have tried this a few times now and LOVE it! It makes a perfect Sunday morning breakfast for my family – I put it all together Saturday night and pop it in the fridge. When I get up in the morning, I turn the oven on and put it in. 40 minutes later, voila! A hearty and delicious breakfast.
Thanks for this great recipe! I made it this morning with some adaptations: http://www.amberdegrace.com/2011/05/maple-baked-oatmeal.html
This is wonderful! And I love it even more warmed up with a little milk, the next day!
My new breakfast (or anytime) treat! Made this a couple of nights ago! So YUM! Thanks! I have been taking leftovers for breakfast each morning since. I cut up and apple and added it along with the cranraisins and it was so good! Next time I might try adding blueberries. Hmmm!
Oooohhhh… we love baked oatmeal. It may shock you, but I eat mine with honey greek yogurt on it. I may have to try this recipe. It has more yummy sugary goodness in it than mine.
For those of you who have “texture issues”, I never liked cooked oatmeal until I stopped putting milk on it, added soy granules or wheat germ, craisins, etc. I drink a cold glass of milk with my gooey thick oatmeal and am perfectly content.