This baked oatmeal is more like an oatmeal “cake,” but it is still healthy, moist, and very versatile! Your whole family will love it!
Thanks to my wonderful friend, Darcy (who humored all my talk about cooking and inspired me with this recipe and out of this world homemade pasta while I lived in Utah), this is now a staple in our house and has forced me to admit I can never go back to regular old oatmeal again.
More like an oatmeal “cake,” this breakfast dish is wholesome (yes, I consider large amounts of brown sugar wholesome), moist and very versatile.
You can add fruit to the batter before baking or lay it on after, you can douse your portion of baked oatmeal in milk and slurp it up with a spoon, or you can skip the milk and eat it with a fork.
Any way you try it, it is sure to please. Personally, my favorite way to eat it is covered in fresh strawberries and milk. Thanks, Darc!
- 6 cups (600 g) oatmeal, either quick or old-fashioned
- 1 ½ cups (318 g) brown sugar
- ½ cup oil
- ½ cup (113 g) applesauce
- 2 cups milk
- 4 large beaten eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 2 teaspoons salt
- Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve with milk and/or fresh fruit.
Recipe Source: adapted from my friend, Darcy R.