Baked Oatmeal Recipe

Occasionally, I enjoy sharing some of my favorite recipes here on my blog. This is one of them. 

Baked Oatmeal. I wish I had a picture of the finished product, but I don’t. 

This recipe is delicious! I’ve discovered that almost anything made with oats is something I enjoy! (oatmeal raisin cookies are my favorite!) 

This recipe came from a dear friend. I have wonderful memories of waking up on autumn mornings to the smell of this baked oatmeal wafting through her home. The brown sugar and cinnamon smell drew me into her kitchen. I was delighted to get this recipe from her years later. 

This is a delicious breakfast anytime of the year, but it is especially good on fall or winter mornings. With a cup of hot coffee, this baked oatmeal is incredibly satisfying. Your home will also smell wonderful, cozy, and inviting as it is baking!  

This recipe is one that you make the day before you plan to bake it. In other words, you make it, and then you let it sit overnight in your refrigerator, covered and ready to go. The next morning, simply preheat your oven, pull this out of your fridge, uncover, and bake it.

I love making this on Friday afternoons so that it is all ready to bake on a Saturday morning. It is so enjoyable to wake up on a weekend morning with a delicious breakfast that only needs to be baked. 

To me, nothing is more satisfying on a chilly autumn or winter morning than a delicious breakfast like this one. 

Enjoy! 

Baked Oatmeal 

1 c. oil

1 and 1/2 c. white sugar

4 eggs

2 c. milk

1 tsp. salt

2 Tbs. baking powder

6 c. quick oats

1 c. raisins

1/4 c. brown sugar

1 tsp. cinnamon

Beat oil and sugar together. Mix in eggs, milk, salt, baking powder, and oats. Beat well; then stir in raisins. Pour into a lightly greased 9 x 13 inch pan. Sprinkle top with brown sugar and cinnamon. Refrigerate overnight. 

The next morning, uncover and bake at 350 for about 35 minutes or until firm. Serve hot.

Note: 

• This recipe has raisins in it, but if you do not like raisins, you can leave them out.

• There is a nice amount of sugar in this recipe. You can make this with just 1 cup of white sugar. (though the original recipe is quite delicious!) 

• Those who are sugar free, you can try substituting the sugar with another sweetener, although I have not tried this.

• Those who are dairy free, you can use another type of milk in place of regular milk. I have done this, and it works great.