Nothing says fall like a hot breakfast of oatmeal. I like oatmeal for breakfast but I tend to eat it most in the fall and winter. And my favorite way to eat oatmeal is actually in a baked format.
I shared my recipe for Baked Oatmeal over a year ago and since then, I’ve heard from many new people who have fallen in love this recipe. The amazing thing about baked oatmeal is that even kids like it, and the same can’t always be said for regular oatmeal! You’ll have to let me know what you think of it.
This is one of my favorite freezer recipes now that I’ve converted it. Traditionally, my Mom made it in a 9×9 pan. I now make the recipe in muffin tins. I like doing it this way because I have a portable sized breakfast. I like to make a double batch of baked oatmeal (which makes 24 muffins). I keep several out for the week and put the rest in the freezer. Then, whenever I decide I want baked oatmeal for breakfast, I pull a muffin (or two) out of the freezer. Microwave for 30 seconds or so, and your breakfast is ready to go!
Here is my recipe for baked oatmeal. You can make this recipe in a matter of minutes which makes it a great one to prepare for the freezer. I’ve been enjoying it for breakfast this week – and have plenty more in the freezer for the upcoming weeks!
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
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.
This recipe doubles easily to make a 9×13 pan or 24 muffins. Remember to grease your pans very well! Also, it should be noted that old fashioned oats can be used. It will slightly change the texture but it is still delicious.
I hope you enjoy baked oatmeal as much as I do!