Thanks for the recipe Danielle! Years ago, before children, I found a recipe for baked oatmeal in Cooking Light. I loved it but it was way too much for one person. I had forgotten all about it. My kids love oatmeal and I can’t wait to serve this to them. I think I might add some mini-chocolate chips!

Any idea whether these could be made with instant oatmeal? I have a TON of instant oatmeal at home, and no old-fashioned oats. These sound delicious, but I don’t want to add to my oatmeal stash just now by going out to buy regular oats.

I had a recipe I used to make years ago that was yummy…but it had a whole stick of butter in it—no wonder it was yummy! I quit making it. I think I will have to try one of these, as my kids are big oatmeal eaters.

Scarlett, I would think you could use “quick cooking” in exchange for the “old fashioned” oats, but I don’t know if I’d substitute “instant”. “Instant” usually comes in small packages. “Quick cooking” comes in big tubs like the old fashioned does, and they’re fairly interchangeable.

I had baked oatmeal once at a farm B&B;in Pennsylvania Dutch Country—it’s an Amish staple. I’m the only real oatmeal lover in my family though. So I’d make a smaller batch and save the rest.
I think it is very versatile and you can make it as healthy or rich as you choose!
Scarlett, I would not make this recipe as it is with instant oats—they are usually partially cooked and/or cut small so they “cook” with just boiling water. Substituting them directly for regular oats would make a very mushy product. BUT, I’d think you could adapt the concept by adjusting the water (you’d have to experiment I’d think) and cutting the cooking time.

I am going to make this tonight for lenten dinner!!  Thanks for the recipe!

I found a delicious baked oatmeal recipe that I altered by cutting the sugar way down and using brown instead of white, adding a bunch of cinnamon, and using applesauce in place of some of the oil.  It’s great, but still not very healthy.  These sound much better!

You could mix up the dry ingrediants, provide the fruit and the recipe then bring to a mom with a new baby along with dinner.  The family will have breakfast the next morning, too.  Most people would have the milk, eggs, etc. already.

This is a recipe that was posted by a reader on Barbara Curtis’s Blog this past summer—I make it all the time and LOVE it! I confess that I do add a little extra brown sugar b/c it gets carmelized when it bakes—too yummy. 

Baked Oatmeal
1/2 cup olive oil
3/4 cup sugar
2 large eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups uncooked oatmeal
1/2 cup raisins (or other dried fruit)
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Beat together the oil and sugar. Add eggs, milk, salt, baking powder, and oatmeal. Beat well. Mix in raisins. Pour into a lightly greased pan—a pie pan or 9x9 work well. Sprinkle with the cinnamon and brown sugar. Refrigerate overnight or for a few hours. Preheat oven to 350 degrees Fahrenheit. Bake until firm, about 35 minutes. Serve hot. Really good with some milk poured over a piece.

Posted by: Misty | June 3, 2008 8:51 AM

has anyone done this w/o milk?  i’m wondering if you could sub soymilk or something.

Look forward to trying this with my family.  Several times a week I make “oatmeal porridge” for my children which we all love.  It just takes a 2:1 proportion of water to rolled oats (usually I make 2 c water/ 1 c oats) to which I then add cinnamon and a dash of salt.  Bring it to a boil on stove and simmer until desired thickness is achieved—a few minutes.  For my brood I add milk after I take the porridge off the burner to thin it and then spoon it into their bowls.  We then drizzle pure maple syrup on top, sometimes adding a little sugar too!  Yummy with toast-and a great way to start our day!

A good way to make the oat meal more delicious. Thanks for sharing this wonderful recipe.

This is seriously delicious stuff.i really like it,thank you for sharing.