Baked Oatmeal
This recipe has been whittled down to bare bones over the years because that’s just the way the children like it. No nuts, no fruit, just sweet hot porridge in a bowl with a splash of milk. So, by all means, spin this recipe to suit you and your family’s breakfast desires. Add back the nuts, dried fruits or even fresh fruits, if you wish! This one -pan & one-spatula wonder remains a favorite and staple in our home.
Serves: 4-6 hungry children
Prep: 5 mins
Baking Time: 40 mins
Ingredients:
1 stick unsalted butter
1C brown sugar
1 Tbsp ground cinnamon
1 tsp kosher salt
3 eggs
7C oats (any will do but try to avoid stoneground. They do not absorb the liquid as nicely and a bit tough)
1-1 1/2C whole milk
Method:
Preheat oven to 350F (or convection at 325F, if in a hurry. Bake only 30 mins.)
Melt stick of butter in a deep 8 x 8 microwave safe baking dish
Add brown sugar, ground cinnamon, salt, eggs and mix well with spatula
Add oats and mix
Add 1-1 1/2C milk and mix with spatula until all oats are moistened and well incoporated
Bake on middle rack for 40 minutes until top is golden brown and liquid is perfectly absorbed into the oats.
*Baker’s Note: Be sure to mix the wet ingredients in the order listed as it is ideal for optimal incorporation