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.
Gluten-Free* Baked Oatmeal Recipe
3 c. rolled oats
2/3 c. brown sugar
1 ½ tsp. Cinnamon
2 tsp. Baking powder
½ tsp. Salt
1 1/3 c. milk
2 eggs, beaten
½ c. cooking oil (or melted butter)
2 tsp. Vanilla extract
Combine the dry ingredients in a bowl. Add the remaining ingredients and mix well. Pour into a 9 x 13 inch baking dish that is sprayed with cooking spray. Bake at 350 degrees for 30 – 40 minutes. Cooking time depends on the exact size of your dish. The half batch is spread thinner in the dish I use for it, so it cooks closer to 30 min.
I have read (but have not tried) that you can mix it up, put it in the refrigerator overnight, and bake it in the morning.
I have found that using the instant oats makes it hold together, more like a cake. My kids like eating theirs just like it is on a plate. The rolled oats makes it fall apart so I eat it 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.