When someone mentions oatmeal, what comes to mind? Is it the oatmeal you ate as a child? Is it craft oatmeal you order from a nearby cafe studded with nuts and cranberries? Is it the carry-out oatmeal sold at Starbucks or individual packets of instant oats sold in fruity flavors like strawberries or peaches ‘n cream?
For me it’s baked oatmeal. It’s my absolute favorite kind of oatmeal you can make. I love that you can prep it the night before and stick it in the fridge and have a big bowl of warm oats fresh from the oven the next morning. I love that it makes such a big portion it you can eat it every morning for the rest of the week, and I love that it’s easy to reheat.
You would think that, as someone who works from home, you can have any kind of breakfast you would like on any given day. You could make pancakes. Or waffles. Bacon and egg. Or loaded hash browns. A breakfast burrito. Or a refreshing smoothie.
Ha. Ha ha ha ha ha ha ha – no. I’ve been working from home now since March of 2019 and become a real cold breakfast renaissance woman, plowing through bowls of gluten-free cereal. Because seriously, ain’t nobody got time to make a nice breakfast when you’re working from home. I barely have time to eat, let alone put together a meal. So something I can pop into the microwave for 90 seconds and clean out the bowl a few minutes later works well for my work-from-home lifestyle.
This recipe is modeled after a recipe I made a few years ago. I’ve made multiple types of baked oatmeal over the years:
And every time I eat baked oatmeal I remember why I now love oatmeal. If you’ve never been much of an oatmeal fan, try any of my recipes and see for yourself that you can love oatmeal too.
- ½ c. butter, softened
- ¼ c. brown sugar
- ½ c. honey
- 2 large eggs
- 1 c. milk
- ½ to 1 tsp. cinnamon
- ½ tsp. salt
- 1 T. baking powder (can use gluten-free)
- 3 c. rolled oats (can use gluten-free)
- 1 c. roughly chopped walnuts
- additional honey (optional)
- warm cream (optional)
- Beat together the butter and sugar. Mix in the milk, eggs, honey, cinnamon, salt, baking powder and oats. Beat well. Add the nuts. Pour into a greased 8-inch round pan. Cover with foil and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees. Uncover the pan and drizzle with additional honey. Bake in preheated oven until set and browning around the edges, about 45 minutes. Serve hot with warm cream, if desired.
Next up: a pumpkin version. 😊
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