Guys, I feel like you’ve been holding out on me. Why has no one been shoving baked oatmeal recipes into my hands, insisting I add it to my breakfast routine regardless of childhood oatmeal trauma? Baked oatmeal is the bomb, and that’s not something I say, like….ever.
I love the endless possible flavour variations once you know the base approach (I started with this Baked Cranberry Oatmeal, and was immediately smitten). I love that I can bake it, eat some warm, and freeze the rest. I love that it reheats in 30 seconds in the microwave. I love that my boys love it. There is literally nothing not to love here.
If your childhood oatmeal (or porridge) memories are, like mine, tasteless and gluey and smothered in as much brown sugar as you could get away with (sorry Mom), please, give this a try. This baked oatmeal is lightly spiced, lightly sweetened, and can be made into pretty much any flavour you fancy. I want to try a coconut version, and you all know I want to make a chocolate one – hello, chocolate chip oatmeal cookie flavour :) Warm and stirred it looks like regular oatmeal, which is the baby’s fave:
But if you let it cool you can cut it cake style, and even top it with whipped cream or yogurt if you’re feelin’ fancy.
It makes a big pan, but any leftovers are perfect cooled, cut it into squares and frozen in individual portions. Throw one square in a bowl with about a tablespoon of water, microwave for 30-45 seconds, and breakfast is served, as good as fresh. I credit these hearty portions with helping my ever-hungry baby last between meals and sleep through the night again – miracle food, I tell ya.
I’m off now to get my wisdom teeth pulled today, after having spent the week consulting with various dentists wanting varying amounts of my money but all agreeing on one thing: “Recovery could take a bit longer at your age.” “You’re quite old for this type of surgery.” Really? Just pull ’em all and give me dentures, the way you’re talking.
Anyway, I don’t plan to pull myself out of my self-pitying hole for at least a day and a half, but I’m happy to know I have some of this oatmeal in the freezer, just waiting for a hungry me needing a soft, comforting meal.
- 3 cups old-fashioned rolled oats (not instant or quick cooking oats)
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1½ teaspoon cinnamon
- ½ teaspoon ginger
- 3 eggs
- ½ cup pumpkin puree
- ¼ cup olive oil
- 1½ cups milk
- ½ teaspoon vanilla
- Preheat oven to 350 degrees. Stir together all ingredients in a large bowl and pour into a well greased 9x13" baking dish. Bake for 25 minutes or until knife inserted in center comes out mostly clean.
Make ahead: Combine all ingredients as directed. When ready to bake, give mixture a quick stir, dump into greased pan, and bake as directed, adding an extra 5-10 minutes to baking time.
Gluten free: make sure your oats are labelled as certified gluten free.
*Source: Adapted from Barefeet in the Kitchen.
This has been my breakfast staple for many months now. It freezes and reheats wonderfully. I usually add frozen blueberries to the bottom of my dish before baking. It’s a wonderful base recipe, but I always go back to the pumpkin! Thanks for this great recipe!
Thanks so much for letting me know! I love the pumpkin version too, and the blueberries sound like a great addition.
Made this recipe (actually brandon and brooklyn did), and it’s amazing!! we love it, and brooklyn (2) thinks it’s a treat and eats it in multiple helpings. Tastes delcious on its own, or dipped in a bit of vanilla yogurt!
YAY for baked oatmeal!!! I’m so glad you liked it. The possibilities are endless now!
Have a wonderful Christmas, Anna!
Thanks so much Mary, merry Christmas to you too!
Looks yummy! I have not tried it baked… tried oatmeal done in the slow cooker… but I really didn’t like that! I will need to remember this recipe… when our weather turns colder!! Not for a while!!! Thinking of you today………
I haven’t tried a slow cooker version – but I like oatmeal drier/more separate, so this is perfect for me, and people who like it creamier can just add water or milk to their portion :)
With the slow cooker you can put it in at night and it cooks on low the whole night… i think that I just didn’t put enough liquid in it! But I have heard from others that they do enjoy it! I will definitely have to try the baked one though!
Traumatic experience!! For the record, I served you and your sisters about 1 tbsp each of oatmeal porridge and insisted you have a bite because I was convinced you would like it if you just tried it. Dramatic gagging later, you all pushed it away. I think I was the one traumatized ;) By the way, had a bowl full of delicious hot oatmeal porridge with brown sugar for breakfast this morning, thanks to your wonderful Dad. Love it! :)
HA, a tablespoon? If you still use a 1/2 cup measure as a tablespoon I don’t know how you bake so well ;)
We had this for breakfast this morning! Everyone loves it. I have been making it with two eggs though, since that is what my other (very similar) baked oatmeal recipes call for, and I din’t find much difference. I always make it the night before. It’s easy to whip up, but mornings are even easier when it’s already whipped up. ;)
Good to know! My little guy refuses to eat eggs in plain form so I like thinking he gets a bit more in this, but you wouldn’t believe how often I am an egg short when going to make a recipe, so I’m sure the day will come soon when I’ll be thanking you as I make this with two eggs :)
Yes, many times I have kicked myself for not buying two doz eggs instead of one! :)
THIS I need to make! Thinking of you today.. hope your wisdom teeth decide to jump out of your mouth without even having to be pulled :)