I love oatmeal.
I’ve been eating it ever since I was a kid. When I learned that oatmeal is really good for you, I started eating it more often and looking for new ways to prepare it.
A few years ago I found a recipe for baked oatmeal. I experimented with the instructions, and discovered that it doesn’t need to be mixed up the night before to soak in the fridge before baking…which is great because I never remember to plan ahead.
I made it again today and thought I should share.
Amish Baked Oatmeal:
- 4 tbsp butter, melted
- 2 eggs, beaten
- 3/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup milk
- 2 tbsp milk
- 3 cups oatmeal (old fashioned or quick)
- 1/2 cup walnuts or pecans, chopped (optional)
- 1 cup berries, fresh or frozen (optional)
Coat 8×8 baking dish or pie plate with cooking spray.
In a large mixing bowl, add beaten eggs, brown sugar, baking powder, vanilla, cinnamon, nutmeg and salt. Mix well making sure there are no lumps.
Stir in butter and milk. Add oats, nuts and berries, and mix well. I prefer working with frozen berries, unthawed, as they don’t bake away.
Cook in oven preheated to 350 degrees for 30 minutes or until set in the middle.
Let sit for 5 minutes and serve.
Baked Oatmeal without Berries
Amish Baked Oatmeal with Blueberries
Crumble it a bit as you put the oatmeal into your bowl, then pour a little milk over the oatmeal. I don’t go overboard on the milk…pouring just enough to hit the bottom 1/2 of the oatmeal. If serving leftovers cold from the fridge, add the milk to the bowl before you microwave it…it’s great with warm milk.
Ready to eat!
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