I recently discovered baked oatmeal, and it has been a big hit at my house. I found a lot of recipes, and no two were alike. So I came up with my own. I might still do some tweaking on this and will let you know in the future if I find any great improvements. I’d also love to hear about your baked oatmeal recipe.
If you are on a gluten-free diet, please see my note at the end of this post about oatmeal. I made 1 ½ batches. One batch I used mainstream instant oatmeal. The half batch contained gluten-free rolled oats.
- 3 cups gluten-free oats
- ⅔ cup brown sugar
- 1 ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon Salt
- 1⅓ cup milk
- 2 eggs, beaten
- ½ cup cooking oil (or melted butter)
- 2 teaspoons vanilla extract
- Preheat oven to 350°.
- Combine the oats, sugar, cinnamon, baking powder, and salt in a bowl.
- Add the remaining ingredients and mix well.
- Pour into a greased 9 x 13 inch baking dish.
- Bake at 350 degrees for 30 – 40 minutes.
Using instant oats makes it hold together. Rolled oats makes it fall apart so it can be eaten in a bowl with milk. Either way it’s good.
*At one time oats were off limits to the gluten-free diet, but we now know that pure oats do not contain gluten. The oats you find at a regular grocery store, however, are contaminated with wheat due to growing a processing practices. Thankfully, we now have pure, gluten-free oats available to us. I have used Cream Hill Estates Lara’s Rolled Oats because that is what my local health food store sells. There are others available also. Having said that, a few people with celiac disease do have trouble with oats, so begin cautiously.