Absolute Best Ovenight Baked Oatmeal
photo by Redsie
- Ready In:
- 12hrs 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cups oatmeal (quick cooking or regular or steel cut)
- 1 cup skim milk or 1 cup milk
- 1⁄4 cup brown sugar
- 1⁄4 cup maple syrup
- 1⁄2 cup pecans, finely chopped (pecan chips)
- 1⁄4 cup golden raisin
- 2 eggs, beaten
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup butterscotch chips (optional)
directions
- Dump all ingredients in an 8 x 8 casserole dish or pie pan; stir well; cover and put in the refrigerator overnight.
- In the morning, preheat the oven to 425 degrees and bake for 25-30 minutes or until the top starts to brown; serve hot, with milk over it if desired.
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Reviews
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I really liked the flavor of the cinnamon, nutmeg and pecans with the oatmeal. I used two egg whites for each whole egg, and individual (large) ramekins, which worked nicely. Spraying the baking dish(es) first would be helpful with clean up. Let them cool about 3 minutes before eating. Thanks for the innovative idea!
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I used regular rolled oats in this recipe. This was a simple recipe to put together. I was unsure how to eat it after it baked. We tried cutting and eating it - which was a little dry. Then we put it in a bowl and broke it apart and added some milk and it was wonderful!! If I had known ahead of time we were still going to add milk I would have warmed the milk and/or bowl, because the milk cooled it down considerably. My husband said he would like me to remember this for Father's Day as he really enjoys oatmeal.
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This was a very yummy and filling breakfast, that was easy to prepare, too, which is always a plus. :) For my taste it tasted a bit too eggy, but maybe thats becuase I left the maple syrup and didnt add the butterscotch chips. Nonetheless I liked this a lot and will be making it again. THANKS FOR SHARING! Made and reviewed during Veggie Swap #62 September 2013.
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Tweaks
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I have a confession....I did not use the heavy cream; however, it was very good. In place of the cream I used soy milk which is what I had in the refrigerator and Splenda brown sugar blend in place of brown sugar. It was nicely sweet and I loved the crunch that the chopped pecans provided. I resisted the temptation to sprinkle in the butterscotch chips but I bet that is awesome.
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida