Baked Oatmeal

Growing up, my Mom used to bake us oatmeal for breakfast. I don’t remember when she first made the recipe or where she got it but I do know that it’s good!

When I was at my sister’s this summer, she requested I make Baked Oatmeal and I remembered how much I liked it.

Since then, I’ve made it several times already as it’s easy to make and a filling breakfast.

Normally, I bake this is a 9 by 9 pan. It is also easy to double to fill a 9 by 13 pan.

This most recent time, I decided to fill muffin tins to make it easy to serve for a quick breakfast. This baked nicely and portion controls it for me. I initially kept a couple out and put the rest in the freezer. I can now easily grab one or two out in the morning, microwave them for 30 seconds or so, and have a delicious and filling breakfast before I go to school.

However you decide to bake it, go ahead and give it a try. I think it’s a perfect, healthy and delicious breakfast.

Here is our recipe for Baked Oatmeal.

Ingredients:

3 cups quick cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup milk
1/2 cup butter or margarine, melted
2 eggs, beaten

Directions:

In a mixing bowl, combine all the ingredients.

Spoon into a greased 9×9 pan. Bake at 350 degrees for 40 to 45 minutes.

If using muffin tins, fill 12 greased muffin tins with the oatmeal. Bake at 350 degrees for 30 minutes.

See? That’s all there is to it. Now, enjoy your baked oatmeal!

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Comments

  1. Hi, Kristen!
    This looked so good I had to make right away this morning. I had some batter left after making a dozen cupcake sized “muffins” so I put the remaining batter in a small crock. After baking, it looked and smelled so good but was too hot to eat (in the crock) so I poured some skim milk over it, sprinkled cinnamon and sugar over the top and, oh my!!..DELICIOUS!! Oh, and I didn’t have any QUICK oats so used OLD-FASHIONED and it still turned out. Thanks for a great recipe, Kristen!

    • I’m glad you liked it! Mine made 12 full cupcakes, using the Pampered Chef large scoop. That’s good to know about the old-fashioned oats too. I’ve always thought / suspected, but it’s good to know that I can use old-fashioned in a pinch. I’ll have to try that next batch, since I have old-fashioned sitting in my pantry, too.

  2. Allison Henley says:

    We added chocolate chips and Craisins and made the recipe as mini-muffins. Happy household this morning! :)

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  1. [...] am always on the lookout for quick & easy breakfast options, and this Baked Oatmeal from Joyfully Thriving looks amazing.  Can’t wait to try [...]

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