Just two posts ago, I talked about my summer cooking list and this very recipe was on it. I’ve literally made this baked oatmeal three times in the past week. It’s delicious, but most importantly, its super simple!
During the work week, I don’t have a ton of time to make a hot breakfast, but I just threw everything together and let it bake while I got ready for work, did some blog stuff online and got the girls dressed to go to grandma’s house for the day. I especially love to top the baked oatmeal with some nuts, blueberries and a little bit of almond milk, but you can use any of your favorite oatmeal toppings. You can even throw the nuts in before baking, but I didn’t this time because we only had almonds on hand and Trevor isn’t really a fan of them. This recipe would also be excellent at a brunch, but make sure you double it. This makes about 3 1/2 big portions, but you’ll definitely want more for a hungry crowd. (If you want another great oatmeal brunch recipe, check out my Slow Cooker Steel Cut Oats and Quinoa.)
Read on for the recipe!
- 3 cups old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter, melted
- 1 cup milk
- 2 eggs, beaten
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 2 tsp. vanilla extract
- 1 tsp. salt
- Preheat oven to 350 degrees. Mix all of the ingredients together and pour into a glass baking dish (I used an 8x8 square dish).
- Bake for 30 minutes.
- Scoop into a bowl and serve with your favorite oatmeal toppings.