Growing up, I always looked forward to mornings when my dad made baked oatmeal. The summer after my junior year in college, I found myself in New Jersey, far, far away from my family and friends in the Midwest, working as a live-in nanny, and craving this taste of home.
I scoured the internet for recipes that resembled the baked oatmeal I knew and loved, something simple yet delicious. I experimented with one or two recipes, that, while okay, were not what I remembered. Not what I wanted. (I’m not sure why I didn’t just call my parents and ask for the recipe — that would have been too logical.)
My husband, who, try as he might, can’t stomach a bowl of traditional oatmeal, likes this. Something about the dryness and texture of it being baked, versus the gooey-ness of regular oatmeal. The added fat and sugar don’t hurt, either 😉
This makes a nice change to my normal big bowl of oatmeal, and it’s a fun treat for a weekend morning. Leftovers reheat well.
1/3 c. butter/margarine
1/3 c. sugar
1 c. milk (soy, dairy, whatever you use)
3 t. baking powder
3 c. quick oats
Cinnamon and brown sugar
Sliced apples, or dried apples or cranberries*
Grease a 9 inch pie pan and preheat the oven to 350° F. Combine quick oats and baking powder in a small bowl. Cream butter and sugar, then mix in the eggs, followed by the milk. Spread the mixture in the prepared pan.
Cut an apple or two into thin slices (peeling first is optional — my dad always peeled the apples, but leaving them on is faster and more nutritious). Arrange the apple slices on top of the oat mixture. Sprinkle with cinnamon and a bit of brown sugar.
Bake for 30 minutes, testing the center — it should not be gooey. Serve hot, with milk poured over the top, if you like.
*If you want a shortcut, or just don’t have fresh apples, you can sprinkle the cinnamon and brown sugar directly on top of the oat mixture and bake it sans apple slices. Serve with dried apples or cranberries.