For the past year or so, we have been having baked oatmeal on Sunday mornings. Unlike regular cooked oatmeal, which is eaten reluctantly, everyone at our house loves baked oatmeal. I like to choose a Sunday morning menu that is eaten quickly and also has quick clean up. Boxed cereal, the Sunday morning breakfast that I grew up with, is super simple. But it doesn't last long in my children's tummy. Oatmeal has staying power and helps ward off the cranky hunger pangs, at least until we get home from church.
I'm going to share two slightly different recipes. They are almost identical, but I'm separating them to keep from being confusing. The first is mixed in the morning and baked immediately. The second recipe has the oatmeal soaked overnight in milk and an acid ingredient. If you are familiar with Nourishing Traditions, you'll recognize this method as one that some prefer to increase the digestibility of grains. I usually soak the oats, because it is simple, tastes good, and has become part of my Saturday routine. I have no idea if it is actually healthier. Try both and see which your family likes best.
And yes, I'm picky about my oatmeal. Sometimes I prefer quick oats, and other times the old fashioned rolled oats. I hate to keep both on hand, so I only buy rolled oats (in 25 lb bags) and if I want quick oats, give it a light chop in my hand chopper.
Baked Oatmeal
3 cups quick oats
1/2 cup honey
1 cup milk
1/4 cup butter
2 eggs
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups raisins - optional
2 cups chopped apples - optional
Mix all ingredients together and stir well. Spread in greased 9x13 pan. Bake at 375 for 20 minutes. Serve with milk.
Soaked Baked Oatmeal
3 cups old fashioned rolled oats
1 1/2 cup milk
1 T yogurt, kefir, vinegar, or lemon juice
1/2 cup honey
1/4 cup butter
2 eggs
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups raisins - optional
2 cups chopped apples - optional
In the evening, mix oats, milk and whatever acid ingredient you prefer. Cover and allow to sit at room temperature overnight.
In the morning, mix all ingredients together and stir well. Spread in greased 9x13 pan. Bake at 375 for 20 minutes. Serve with milk.
That is wonderful Gina, :)
ReplyDeleteI was just looking for a baked oatmeal recipe last Sunday... usually when we have cold cereal, we fix a few old fashioned oats or either cream of wheat for whoever wants it.
It's nice to have variety, since my mother won't eat oatmeal.
I wonder if she would eat it baked?
Anyways. :) I looked at your blog, but didn't find a recipe for it. Thank you for sharing it.
I know boxed cereals don't last long on the stomach. I really would love to make my own cereals. I've looked into it, but I've never settled on anything to make in particular...
Thanks again, and the Lord Jesus bless you and your family.
Carra
I only have quick oats, a large bag of it...do you think it would hold up if I did the soaking recipe? Thank you for sharing these recipes! :)
ReplyDeletehave a blessed day
Niki
Niki-
ReplyDeleteI have used quick oats, just prefer whole oats. Give it a try. You may like them!
Gina
Thanks for the post on baked oatmeal. We too have tried the conventional way and the soaked way. My recipe for soaked oatmeal comes from an Amish cookbook that follows the Sally Fallon "way" (soaked, fermented, etc.) and asks to have the oats soaked in warm water and yogurt or whey. Thought you might be interested that there is an "official" recipe for it. Let me know in the comment section if you want the whole recipe.
ReplyDeleteWe love baked oatmeal! it's a real staple breakfast at our house. I often, for convenience, mix it up the night before and set it in the oven on timed bake for breakfast (I call this the Night Kitchen method for breakfasts). I'll have to try your Nourishing Traditions version (and do you know about the Hearty Oatmeal Pancakes in Simply in Season? similar concept).
ReplyDeleteWe love it with applesauce on top. One of my friends introduced me to a variation with steel cut oats that is good (although I agree with you - I hate to stock too many different kinds of oats!).
I want to try this recipe and if I like it, I will surely pass it on. Have you ever tried baking the oatmeal with steel cut oats? They seem to "stick with us" longer than the old fashioned. And, like you we are looking for something that has staying power. Helen at http://wildberryranch.blogspot.com
ReplyDeleteI love baked oatmeal. It's like eating oatmeal cookies for breakfast. My family will eat regular oatmeal too, but this is more special. I'll have to give your recipe a try.
ReplyDeleteI love baked oatmeal. I'm really struggling good breakfast food around here lately. Ethan is allergic to eggs, milk and peanuts. It's hard to make breakfast without eggs or milk. I'm also avoiding both of them as long as I'm nursing. I could substitute the dairy milk for almond milk... but can you make it without eggs. I've never found a recipe that didn't call for at least one egg.
ReplyDeleteBek -
ReplyDeleteThat is so hard! I admire you for sticking with a diet like that for your baby's sake. Is there any substitutions for eggs? I think I've heard that ground flax seed can be used as a replacement? You can always try it without the egg and see what happens.
Best wishes,
Gina
I just tried a baked oatmeal recipe this morning that was a flop and with 4 cups of milk & 40 minutes in it, I wasn't to disappointed they didn't like it. (I thought it was just alright.) I think your recipe sounds just wonderful and will be trying it on our next oatmeal day!
ReplyDeleteI'm in total agreement with you on this whole rut issue. I don't know if I'd survive the Saturday morning I announced there'd be sausage gravy & biscuits that day!! :D
Oatmeal is a favorite around here. Have you ever tried the steel cut oats? They are my favorite. I also read somewhere on line the other day about doing oatmeal in the crockpot. I can't remember where I read it though. I think that would be nice. Breakfast already done on Sunday morning. Enjoy your day and God bless.
ReplyDeleteWe like the steel cut oats and I like to do them in the crockpot overnight. That makes my morning really easy.
ReplyDeleteHey Gina,
ReplyDeleteI just noticed the comment from Bek about the eggs. I understand soy lecithin is a good replacement for eggs. Just a thought - maybe it could help a little... :)
Blessings in Christ,
Carra
I tried oatmeal in the crockpot twice, once with steel cut oats and once with whole oats. Both times were horrible. If you have a good recipe for crockpot oatmeal, I'd love to try it!
ReplyDeleteAnd I still have lots of steel cut oats in the freezer and no good ways to use them so I'd love recipes for them as well!
Thanks!
Gina
We love baked oatmeal & I'm anxious to try it with apples. Thanks for sharing.
ReplyDeleteThis is the recipe I use and we all like it. I will 3 or 4x it and then just warm the leftovers up in the microwave the next morning.
ReplyDeletecrockpot steel cut oats
1 cup steel cut oats
1 cup milk
4 cups water
1 Add the oatmeal, milk and water to a crock pot. Set on low and cook for 6-9 hours.
2 Spraying the crock pot with a vegetable spray prevents oatmeal from sticking to sides and clean up easier.
Gina, Here's my crockpot oatmeal recipe. My husband and I really like it, but the children would rather have it baked.
ReplyDeleteGood and Gooey Crockpot Oatmeal
2 c. oats
1 qt. apple pie filling or 4 c. sliced apples
1 c. raisins
4 c. milk
1 t. cinnamon
1/2 t. salt
2 T. butter
Butter the inside of the crockpot. Place all ingredients into the crockpot and stir. Cover and cook on low for 6-8 hrs. Serve with a little real maple syrup or milk.
I just had baked oatmeal for breakfast this morning. With frozen peaches and a little milk poured over it. Yum! I do not care for cooked oatmeal at all so baked oatmeal is the ticket! I'll have to try it with honey instead of brown sugar next time. :)
ReplyDeleteI've been making this recipe a few times a week for almost a month now! I make it dairy free (for my son), substituting coconut oil for butter and almond milk for cow's milk. I add a bit of unsweetened shredded coconut and usually add chopped p apple (but did try it with leftover blackberries. The cocount and blackberry combo was delicious).
ReplyDeleteThe real reason I've been making this so often is that we love to eat it as a snack all throughout the day. After this recipe cools it makes a fairly portable 'oat bar' (as we have taken to calling them). Yum! Thanks for sharing :)
in Christ,
Vanessa
This is the first time I've made this recipe for baked oatmeal and I was a bit nervous about substituting honey for brown sugar since I feel that the brown sugar adds a nice maple flavor. However, I figured this shouldn't be a huge cookie. haha This recipe was GREAT! I didn't miss the brown sugar at all. I only did about 1/2 cup of raisins and I plumped them beforehand in boiling water and vanilla. The only thing I will do differently next time is add more Cinnamon. I just like bold flavors. I also soaked the oats the night before. Do you think you could do what Margo suggested (putting it all together the night before) with rolled oats? Also, would it need to be refrigerated due to the eggs? Thank you so much for sharing!
ReplyDeleteEmily
DeleteI've never tried the overnight method but I think rolled oats would be best so it doesn't get mushy. Not sure if it would need refrigerated or not because of eggs.
Gina
Here I am, two years late on this post, but I wanted to thank you for this recipe. I used steel-cut oats to make the soaked, baked oatmeal. It was so good that the person I cook for was bowled over - - he's not an oatmeal fan, ordinarily. Thanks, Gina!
ReplyDelete- - Bonny