Made the night before, this crowd pleasing baked oatmeal is easily moved from the fridge to the oven for a fuss free breakfast on busy mornings.
Ask any camper I met working at a Bible camp one summer, what their favorite camp breakfast is, and this will probably be their answer. It has been beloved by pretty much every kid who has tasted it, including mine! Now, that’s saying something, because my kids won’t eat anything oatmeal, except maybe cookies!
Originally, discovered in the camp kitchen, I modified the recipe to make it more compatible to the family table. I didn’t have much use for a recipe that made 100 servings, and I doubt you do either. In the process I reduced the sugar content and increased the egg ratio, for a more healthful baked oatmeal, without sacrificing flavor or texture.
This is one of the few make ahead breakfast recipies that i consitently use, and it comes in handy on morning that may be pinched for time. It’s also nice to head to bed knowing there is a plan for breakfast the next day. Many mornings the first words I hear are “mom, what’s for breakfast” or “mom, I’m hungry”.
The process is simple, the night before, prepare the oatmeal and place in the refrigerator. In the morning, the oats will have absorbed all the liquid and be ready to transfer directly to the oven. Bake until golden and serve with your favorite toppings like milk, fruit, cinnamon sugar, or real maple syrup.
- 1/3 cup vegetable oil
- ½ cup brown sugar
- 2 eggs
- 1 cup milk
- ½ tsp salt
- 2 tsp baking powder
- 2 cups quick oats
- ½ tsp cinnamon
First, stir together all ingredients in a medium bowl. Then transfer mixture to a 9X9 pan.
Cover and refrigerate overnight
The next morning preheat oven to 350F. Remove the oatmeal from the fridge, and bake uncovered 25-30 minutes until set and slightly golden.
Serve with milk, fresh fruit, or a drizzle of real maple syrup.