Baked Oatmeal, A Make Ahead Breakfast!

I do like me some breakfast foods.  (I also like me some grammar, too, but apparently I’m forgoing that for this post.  Anyone having a conniption because of this?)

Back to breakfast foods: yes, most of this family likes to eat breakfast.  And I enjoy making it for us! But some days, it is just really nice to have a grab-and-go kind of meal first thing in the morning.  Today was one of those days I should have had something prepped ahead of time, but did not…

Great news! This baked oatmeal (adapted from my wonderful mother’s yummy recipe!) can easily be made ahead of time! Mix it up and refrigerate it the night before, or bake it to have an on-the-go muffin or oatmeal square.  (We do oatmeal squares because we don’t have a muffin tin. Hehe!) It freezes well, too.

There can be so many variations on this! Easily gluten free (use certified gluten free oats if you are serving someone who has a serious intolerance to gluten), you can also swap out the eggs for mashed fruit, or use water instead of milk.  (For allergy purposes, or also if you are out of milk. 😉 ) Add in whatever you want: chocolate, dried fruit, nuts… mmm. Have at it, my fellow breakfast-makers.  Breakfast is good for you, and this recipe delivers! Enjoy!

Baked Oatmeal

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 serves
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Ingredients
  

  • 3/4 c. oil or applesauce less calories/fat, if you're interested
  • 1/4 c. honey
  • 4 eggs can substitute eggs with 1/4c. pureed fruit per 1 egg
  • 2 c. milk dairy, non dairy, or use water instead
  • 1 T. cinnamon
  • 6 c. oatmeal use certified gluten free oats if you have a serious gluten intolerance
  • 1 T. baking power
  • 3/4 tsp salt
  • 2 tsp vanilla
  • 1/2 c. raisins or other add-in optional

Instructions
 

  • Beat oil & honey.
  • Add eggs and beat.
  • Combine dry ingredients, blend well into egg mixture.
  • Stir in oats.
  • Pour into greased 9X13 pan.
  • Bake 350º for 20-30 minutes.

Notes

We split the oatmeal mixture in half, using a 8X8 pan instead. We grease the pan, lay parchment paper inside and grease the parchment paper before pouring half the oatmeal into it. Once the first baked oatmeal is done, we dump it out onto a rack to cool, and bake the second half. After it is completely cooled, we freeze one of the batches in a well sealed bag or container for another meal! Each half will feed our young family of 4 for breakfast.
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