Let me just preface this by saying that I don’t like oatmeal. It’s never been a favorite. I think it’s the texture – it’s always gloopy and sticky. Not with this recipe! I’m not too much of a breakfast person either, unless you are enticing me with Chicken Minis from Chick-fil-A. Yum!
Back to the oatmeal…this oatmeal is thick and warm, with a bit of sugar. We like ours with fresh strawberries on top. It’s great in the freezer, or overnight in the fridge, or whipped up in the morning. That makes it versatile – the best kind of recipe!
It’s also very filling. I make one batch and split it in half. There are always leftovers, though when I look at the dish I think, “there is no way this is enough for all of us.”
- 1/3 cup butter, melted
- 2 large eggs
- 3/4 cup raw sugar (or brown sugar)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup plus 2 Tablespoons milk
- 3 cups oats (regular or quick oats)
Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt. Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well. (Can use a Ziploc freezer bag, if freezing). Freeze. To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk on.) If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45minutes in the morning. Serves 6-8. Adapted from Food.com
I like to freeze mine in quart size Ziploc bags. I like to bake it in a pie plate. Because it is more shallow, it only take 30 minutes. I have also made this up in the morning, not letting it sit in the refrigerator overnight. It does fine, and doesn’t require any extra cooking time!