Family Day Breakfast Recipe

Kristen Widenmaier February 15, 2018

Baked Oatmeal

Let me start by saying you are going to want to double this recipe. Or possibly triple it. The original version that I adapted said that this serves 6 people. I don’t know what size these people are, but all I know is that one batch of this stuff only just barely feeds the four of us because my kids (despite the fact that they are still tiny) EAT IT ALL. They scarf down the first helping and then beg for seconds. And thirds. Basically they eat until there’s nothing left and my husband has to have cold cereal.

Ingredients

- 2 cups rolled oats

- 1/3 cup brown sugar

- 1 teaspoon baking powder

- 1 teaspoon cinnamon

- 1/2 teaspoon salt

- 1 cup walnut or almond pieces (or just leave them out)

- 1 1/2 cup frozen fruit {any mix of berries or peaches work well}

- 1/2 cup semi-sweet chocolate chips (you can leave these out if you’re trying to be healthy or whatever)

- 2 cups milk

- 1 large egg

- 3 tablespoons butter, melted
- 1 tablespoon vanilla extract

Notes / Directions

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray (or rub with butter) and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, nuts, fruit, and chocolate. (You can save some of the fruit to put on the top if you like).

In another large bowl, whisk together the milk, egg, butter and vanilla extract. (If you’re like me and only make things that use one bowl, dump the oat mixture into the dish and then mix your wet ingredients in the same bowl.)

Add the oat mixture to prepared baking dish. Pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.

Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar or drizzle with maple syrup. Serve alone or with a dollop of greek yogurt.