Baked oatmeal is my new favorite breakfast. It’s not just that it’s moderately healthy, full of dried fruit and nuts, or that it’s delicious, like eating a chunk of a giant oatmeal cookie with cream on top. It’s because it is dead simple.
It also keeps extremely well without needing to be stored in the fridge, and reheats nicely.
I normally can’t cope with breakfast until at least 8 or 9 in the morning. Baked oatmeal is perfect for taking breakfast with me to work.
Unlike regular oatmeal, this variant has enough protein and fat and overall caloric content to be filling. Regular oatmeal leaves me hungrier than I started an hour later, but baked sticks with me until lunch.
Also it’s like eating a giant oatmeal cookie topped with cream. This is not to be underestimated.
- 4 cups rolled oats
- 1 cup brown sugar
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp baking powder
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1 cup milk
- 1/2 cup melted butter
- 2 eggs
- 2 tsp vanilla
Mix all ingredients throughly, and pour into a 8″x11″ baking dish. It may now be either baked immediately, or refrigerated overnight.
If refrigerating it overnight, cover it tightly with foil. In the morning, uncover and put it in a cold oven and turn the heat to 350F. Bake about an hour.
If baking immediate, preheat the oven to 350F, then bake the oatmeal for 30 minutes, or until set and browned on the top.
Serve topped with heavy cream, if desired.