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 9×13″ 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.