Baked Oatmeal for Breakfast means you can work ’till lunch! Yum!

I love the flavor of oatmeal.  But I loathe its texture.  And texture is an important thing!  So, when Xenia raved about the baked oatmeal at the dining hall, I was a bit reticent to try it.  But, when I did, I could see what all the fuss was about!

Filled with apples, dried fruit, and oaty goodness, baked oatmeal is tasty, satisfying, and a breakfast that will stick with you.  It’s great for breakfast before heading out to cut firewood on a chilly day. 

So I had to create my own version.  It took a bit of pondering how to achieve that texture (nothing at all like regular oatmeal or an oatmeal cookie, yet all the best parts of both).  I decided to basically make a custard over-stuffed with oatmeal and fixin’s.  And it should be easy to improvise on those fixin’s: apricots and dried cranberries instead of raisins, peaches instead of apples, extra brown sugar, honey instead of brown sugar (you’ll need to reduce the milk, though), change types of nut…  Lots of ways to mix it up.

I’m not sure how similar my method is to the dining hall, or where the concept of baked oatmeal comes from, though it does seem in keeping with traditional foods of the Ohio Valley.  So I make no claims to this being authentically Hoosier, or Mennonite or whatever.  But authentically yummy it is!

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Baked Oatmeal

A warm, satisfying, filling, hearty breakfast with great flavor - and texture! Get your oaty goodness without the pasty texture of typical oatmeal.

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Prep Time

10 minutes

Cook Time

40 minutes

Servings

big servings MetricUS Imperial

Ingredients

• 2 ea Apples (something tart-sweet. Spitzenberg would be great, but I used a combo of Jazz and Granny Smith this time)
• 3/4 C Sugar
• 1 Tbsp Molasses (approximately - see below)
• 2 C Oats (old fashioned)
• 1/2 C Raisins (or other dried fruit. But raisins and oatmeal are traditional buddies)
• 1 teas Baking Powder
• 2 teas Cinnamon
• 1/4 teas Salt
• 1 C Walnuts chopped
• 2 ea Eggs (duck eggs are best, of course)
• 2 C Milk
• 1 teas Vanilla Extract
• 4 tbsp Butter

Prep Time 10 minutes Cook Time 40 minutes Servings big servings MetricUS Imperial Ingredients 2 ea Apples (something tart-sweet. Spitzenberg would be great, but I used a combo of Jazz and Granny Smith this time) 3/4 C Sugar 1 Tbsp Molasses (approximately - see below) 2 C Oats (old fashioned) 1/2 C Raisins (or other dried fruit. But raisins and oatmeal are traditional buddies) 1 teas Baking Powder 2 teas Cinnamon 1/4 teas Salt 1 C Walnuts chopped 2 ea Eggs (duck eggs are best, of course) 2 C Milk 1 teas Vanilla Extract 4 tbsp Butter

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Instructions

1. Preheat oven to 350 degrees, and grease a 2 1/2 quart deep oval baking dish.
2. Peel the apples. Core, and chop into 3/4" chunks. Spread evenly over the bottom of the baking dish.
3. Put sugar and molasses in a medium bowl, and mix with hands until evenly colored. Note that this is just making brown sugar. I struggled for years keeping it on hand but not dried out. I gave up, and I just make it as I need it now. And I never measure the molasses... You could just use brown sugar if you have it.
4. Add the oats, raisins, baking powder, cinnamon, salt, and half of the walnuts, and mix thoroughly.
5. In a separate bowl, lightly whisk the eggs. Add the milk and vanilla and whisk to combine.
6. melt the butter.
7. Add the milk mixture and melted butter to the oat mixture, and mix well. It will seem quite soupy.
8. Spread the oat/milk mixture evenly over the apples. Sprinkle with the remaining nuts, and bake for about 38 minutes, until the oat custard is set and the top is light brown.
9. While it's OK at room temperature, it's best served warm.

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