Tuesday, January 4, 2011

Baked Oatmeal

I've been looking for some new breakfast ideas. My oldest does not like eggs. What I love about this recipe for baked oatmeal is it uses eggs and milk.  Good stuff to start my boy's day out right!  I bake it in these glass cups and save a few in the fridge for the upcoming week. It's almost better reheated the next day.
  • 2 1/4 cups oats (quick or old fashioned, uncooked)
  • 1/2 cup firmly packed brown sugar (or brown sugar Splenda)
  • 1/2 teaspoon salt
  • 3 cups milk (2 percent)
  • 3  eggs, well beaten
  • 1 tablespoon melted butter (optional)
  • 1 teaspoon vanilla
Optional additions:
  • 1/2 teaspoon maple extract
  • 3/4 cup raises
  • 1/2 cup toasted walnuts
 Heat oven to 350ºF. Spray 8 (6 oz.) custard cups or ramekins with nonstick cooking spray; arrange on rimmed baking sheet.
  • In large bowl, combine oats, brown sugar and salt; mix well. In medium bowl, whisk together milk, eggs, butter, vanilla and maple extract. Add to dry ingredients; mix until well blended. Spoon into cups. Stir raisins each cup, dividing evenly; sprinkle evenly with walnuts (if using).

    Bake until knife inserted near center comes out clean, about 23 to 26 minutes for Quick Oats, 25 to 30 minutes for Old Fashioned. (Centers will not be completely set.) Cool 10 minutes.
Prep Time: 10 min
Cook Time Time: 25 min


    April said...

    This looks even healthier than mine, I'll have to try it! Good blogging sis!

    Michelene said...

    Sara, I was just looking this up two days ago. Thanks for sharing.

    Ann-Marie said...

    I actually have those bowls! That settles it; I'm making this for sure. I also printed out your chicken soup recipe, and someday, I WILL make that for my dad, as he considers it the best chicken soup he's ever eaten.