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
- 2/3 cup brown sugar
- 1 ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon Salt
- 1 1/3 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.
This can also be put together at night and stored in the refrigerator, then baked in the morning.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.