I originally posted this recipe in April of 2008. I have had a lot of new readers recently so I decided to repost this recipe of Life As Mom’s recipe swap. This is a favorite at our house. I hope you enjoy it too.
I have been wanting to post one of my baked oatmeal recipe and just have not had time. I finally had some time, so here it is. It is based on a recipe I got from a gourmet magazine. If you do not like raisins leave them out and make as directed then serve with fruit on top of it. Blueberries or raspberries are really good. I make this the night before, refrigerate, and cook in the morning. You can also cook it right away, but I think the texture is better if it sits overnight.
Baked Oatmeal
- 3 cups rolled oats (not quick)
- 1 cup raisins
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 cup applesauce
- 1/2 cup vanilla yogurt (you can also use plain)
- 1/2 cup milk
- 1/4 cup oil
- 2 eggs
Mix together oats, raisins, sugar, baking powder, cinnamon, and salt. In a separate bowl whisk together applesauce, yogurt, milk, oil, and eggs. Stir into oat mixture. Pour into greased pan. The original recipe said to bake in an 8×8 pan. We like it a little crunchy so I use an 11×7 or 9×13 pan. Refrigerate overnight. Bake at 350 for 45-50 minutes. You can also bake right away but only cook for about 40 minutes. Serve with brown sugar sprinkled over top.
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Thanks for linking, Lynn!
I am curious now that I’m seeing recipes for baked oatmeal. How does the addition of eggs adjust the texture?
I think the eggs make it more moist and helps it stick together. I have actually never made a recipe without the eggs. I always use them.
Your recipe is different than mine. Sounds good! I bet the yogurt and applesauce addition gives a nice flavor.
Thanks for your comment on my blog!
I’ve never added raisins to mine… what a nice addition!
Mixed this up last night (used sour milk in place of regular milk and yogurt since I didn’t have any yogurt and put a little more sugar in it by accident so I added a little more oatmeal to help with that and to help soak up some of the milk) baked it this morning for 45 minutes and it was yummy! Not too sweet and a wonderful aroma to wake up to. Zach, our 5 year old and I ate it plain and my husband ate it with honey on it.
-Kimberly in NC
knchock at yahoo dot com
This was a great for a weekday breakfast! No preparation in the morning, just pop it in the oven and continue with your morning routine while it cooks. Very tasty, although next time I may use brown sugar instead of the white. I am also going to try this technique with traditional stove-top recipes that I have. Wonderful idea!
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