I was first introduced to baked oatmeal while attending Capernwray New Zealand‘s Adventure Bible School Program. As the mornings in New Zealand were always quite cool, having a hot breakfast fresh out of the oven (and often with fresh blueberries!) was a real treat. As I grew up eating oatmeal on occasion, I definitely enjoyed this new twist on a great breakfast staple.
Fortunately, my kids are oatmeal CRAZY! They LOVE it and I never get complaints, only requests for more :D So of course, I have to share my all-time favourite oatmeal recipe with them – and yes, we typically have oatmeal a couple of times week, making for hearty, healthy AND frugal breakfasts :0)
(That’s a LOT of oats!)
This recipe can be made to soak overnight or the morning of – it just depends on how you like your oats. If using whole, soaking overnight is a better option, but if you forget (ahem, who ever forgets to do that?! Oh wait, that’s me…every.single.time) you can add a bit more liquid and just cook it the morning of as well. If you’re using quick oats, it works best to make and bake right away.
This recipe makes enough to feed our family of 6 oatmeal-lovers with enough leftovers (sometimes :D) for another breakfast. To feed a larger family, double the recipe and divide between 2 casserole dishes.
Overnight & Morning Of Baked Oatmeal
- 1 cup oil (canola, vegetable or coconut works great)
- 1 – 1 1/2 cup sugar
- 4 eggs
- 2 cups milk
- 1 tsp salt
- 2 tablespoons baking powder
- 6 cups oats (whole or quick)
Beat oil, eggs, milk and sugar together. Add oats, baking powder and salt and mix well with a wooden spoon.
Refrigerate overnight or bake immediately.
Bake in a preheated 350 degree oven for 35-45 minutes or until firm and baked through.
Serve with milk or dry (it totally depends on you, I like a little milk with mine but the kids like to eat it like cake).
Reheat leftovers (if there are any!) and enjoy twice!