Posts Tagged ‘baked oatmeal’

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Baked Cinnamon Oatmeal Breakfast Squares

October 15, 2018

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This is so easy! I loved that this baked oatmeal comes out of the oven firm enough to cut into squares. It’s perfect for packing breakfast-on-the-go or crumbling up over yogurt or feeding to hungry toddlers (and grownups!). You can serve as is or go wild: try topping with syrup or fresh fruit or a little milk.

You will need:

  • 4 T unsalted butter, melted and allowed to cool for 5 minutes
  • 2 eggs, beaten
  • 1 1/4 c milk
  • 1/2 c light brown sugar
  • 1 1/4 t baking powder
  • 2 t vanilla extract
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t salt
  • 3 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine everything but the oats until well mixed.
  3. Stir in the oats.
  4. Spread in the prepared pan.
  5. Bake 25-35 minutes or until the edges are golden and the center is set.
  6. Allow to cool at least 10 minutes before serving.

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Baked Oatmeal with Cranberries and Almonds

December 30, 2015

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You can prep this oatmeal the evening before and pop it into the oven when you wake up. Then by the time you have coffee ready, your breakfast will be ready too! We served this for family during the holidays.

You will need:

  • 4 c old-fashioned rolled oats
  • 2 c almonds, toasted and chopped (divided)
  • 1 c dried cranberries
  • 2 t ground cinnamon
  • 1/2 t nutmeg
  • 1/2 t salt
  • 1/2 c unsalted butter, melted
  • 3 1/2 c milk
  • 4 eggs, beaten
  • 2/3 c pure maple syrup
  • 4 t vanilla extract
  • 1/4 c brown sugar

Then you will…

  1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
  2. In a large bowl, combine oats with 1.5 cups of the almonds, cranberries, cinnamon, nutmeg, and salt.
  3. Stir in the butter, milk, eggs, maple syrup and vanilla.
  4. Mix well and spread into the prepared dish. Top with the brown sugar and remaining half cup of almonds.
  5. If preparing the night before, cover with plastic wrap and refrigerate.
  6. Bake until golden brown with a firm center, 35 to 45 minutes.
  7. Serve warm with extra milk or syrup.

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