Baked Oatmeal - Excellent!

[Deanna]

Recently I tried this recipe for Baked Oatmeal. Since I live alone, I baked the pan on Sunday, then packaged the remaining in single servings to take to work. It is excellent reheated in the microwave and with a little milk poured over the top.

Of course you can add just about anything you like to this recipe; raisins, dried cherries or cranberries, apricots, fresh blueberries...enjoy!


* Exported from MasterCook *

Baked Oatmeal

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Quick cooking oats, uncooked
or 2 3/4 cups Old Fashioned oats, uncooked
2/3 cup firmly packed brown sugar
3/4 cup raisins or Craisins
1 teaspoon ground cinnamon
1/2 teaspoon salt -- optional
3 1/3 cups skim milk
4 egg whites -- lightly beaten
(or 1/2 cup egg substitute)
1 tablespoon vegetable oil
1 tablespoon vanilla
fat free milk or nonfat yogurt and fruit -- optional

Heat oven to 350 degrees. Spray 8-inch glass baking dish with cooking spray.

In large bowl, combine oats, sugar, raisins, cinnamon and salt; mix well. In medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients; ix until well blended. Pour into baking dish.

Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly.

Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.

Source:
"Quaker Oats"

- - - - - - - - - - - - - - - - - - -

Per serving: 133 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 24g Carbohydrate; 2mg Cholesterol; 220mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[swquilts]

:) Thanks for reminding me about this Deanna! I've made it before and now that the weather is cooperating for "comfort" foods I'll make it again!

[Terri-Lynn]

Thanks Deanna,

My boys will love this!

Terri

[donleyk]

I was looking for something with oatmeal and this looks great. How timely! I love this board, thanks so much for posting.

[Karen M]

what is the texture like? I'm trying to find a way to like oatmeal, but I can't get past the mushyness. Maybe if the top is crispy, or if it's a little chewy, I'd give it a shot!

[swquilts]

Karen - It's kind of cakey, not at all mushy. Think of polenta in a pan to set up to cut in pieces. This is good stuff!!

[Terrytx]

Thanks for posting. I think I'll make up a pan of this to have on hand during the holiday mornings.

[Clover]

Originally posted by Karen M
what is the texture like? I'm trying to find a way to like oatmeal, but I can't get past the mushyness. Maybe if the top is crispy, or if it's a little chewy, I'd give it a shot!

I love oatmeal, but can't stand it if it's mushy, which I guess is the way a lot of people like it. I like it on the chewy side. Use the old-fashioned kind only, no quick-cooking, and then don't overcook it. If it's softening up too much before the water is absorbed, throw some more oats in there so that they'll still keep their shape and have some texture when the water is absorbed enough so that oatmeal has the consistency you like.

BTW thanks for posting this, Deanna, it does look good to have on hand for the holidays.

[Nefertete]

Originally posted by donleyk
I was looking for something with oatmeal and this looks great. How timely! I love this board, thanks so much for posting.

Me, too!

I've been looking for something with oatmeal, too.
So, I checked out the Quaker site and found LOTS of fabulous recipes using oatmeal. Here's the URL for anyone who's interested:

http://www.quakeroatmeal.com/kitchen/recipes/index.cfm

I found so many things that I like on this site that I made an entire cookbook file with just these recipes.

Nefertete

[Karen M]

Originally posted by swquilts
Karen - It's kind of cakey, not at all mushy. Think of polenta in a pan to set up to cut in pieces. This is good stuff!!

Ok, I'll give it a shot! Thanks.

[Deanna]

Glad to see so many are interested in wonderful, warm oatmeal! Mmmmm...I love it with cinnamon and nutmeg...just like a warm oatmeal cookie out of the oven...

Anyway. The recipe above is NOT mushy. It is, however, muy delicioso and I think everyone should try it.

And...prior to making this one, I tried another recipe. It had more oil so I ditched it when I found this version. It was very good also, but I only had the regular oats and so it had a coarser texture. I think if you really like a coarse oatmeal, go for the reg. oats.

d

[Ms. Chevious]

This looks yummy but is the oil necessary? I can't imagine oatmeal needing oil...

I'd love to try it (but can't if it must have oil!).

[Deanna]

A tablespoon of oil for eight servings isn't THAT much. I'd say try it without. I haven't so can't vouch for the results.

d

[Ms. Chevious]

Originally posted by Deanna
A tablespoon of oil for eight servings isn't THAT much.

I know, but I can't have ANY. :) I'll let you know if I give it a try- I can't imagine it would matter too much.
Thanks for the response!

[Terrytx]

Thanks for posting Deanna, this was a hit this morning. The DH and DD had 2 helpings. It will become a standard.

[swquilts]

Mrs. C...try using unsweetened applesauce instead of the oil. (An old Weight Watchers trick..;) )

[Minky]

I made this for the first time two days ago, and it's already gone! I made it the night before and microwaved a serving at a time - delish! And the kids loved it, too.

BTW, I made it without the oil and it turned out great :)

[pilgrim719]

Originally posted by Minky


BTW, I made it without the oil and it turned out great :)

I was just wondering if you substituted something for the oil or just left it out completely?

Kari

[Deanna]

So glad you're enjoying it!

I thought about suggesting the applesauce myself, but really, a tablespoon just isn't that much I doubt it really makes a huge difference! I'd say if you have the applesauce, just throw in a spoonful for good luck!

d

[Minky]

Kari:

I didn't substitute anything for the oil, though I'm sure a tablespoon of applesauce wouldn't hurt anything. If you don't have it, though, know that it will turn out just fine without. Enjoy!
Minky

[slknight]

I made this for breakfast this morning and it was really good. I don't like my oatmeal mushy either, and this was perfect. I used Craisins. I also couldn't remember which kind of oatmeal I had (wasn't in original container), so I compromised and used 2 1/2 cups. It reminds me a lot of a recipe that I got from a B&B once, but that used 1/2 cup of oil! I'm going to have to dig that one up and see what other changes it had in it.

[paulryb]

Thanks for the recipe. It was a favorite of my boyfriend's! And me. (I might myself use a little less sugar). Its good to hear that the oil can be left out too! I'd make this again! Easy and easy to reheat for leftovers. I thought about adding apple slices too, and walnuts. We made it plain, without raisins, but I can see many possibilities!

[cher48603]

DH made this for me while I was at work today. It's really good!! Not to gross anyone out but it's good cold. I'm slicing it and eating it like bar cookies.

DH used 1 teaspoon of oil rather than 1 tablespoon. We only had about 1 teaspoon of vanilla left so he used it and added an extra 1/2 teaspoon of cinnamon.

Thanks for posting. Good Stuff!!

[TamiKnight]

This is in my oven right now. I don't know how it will taste, but it sure SMELLS like comfort food! I think I'll be sitting down with a bowl of it by my newly almost-decorated Christmas tree!

[Robyncz]

I finally made this today and everyone in the family loved it. Mmmmm!

[Karen in VA]

Thanks for posting. This sounds like something my kids and I will love!

[TamiKnight]

This really was good. I've got some dried cherries and blueberries I'm going to use next time in place of the craisins. Maybe I'll make it tonight! :)

[Kay Henderson]

Thank you for the baked oatmeal recipe. I'm going to try it.

I came to love hot cereal breakfasts my first winter here at Lake Tahoe. For other oatmeal lovers, here are a hint and a couple of recipes.

Hint: In a make-the-night-before Amish baked oatmeal recipe I have, they suggest heating the milk you serve with it. It makes a big difference, and I heat the milk for all my oatmeal recipes.


The Best Bowl of Oatmeal
Modified from a Cook's Illustrated recipe, March/April 2000

This is for those who dislike mushy oatmeal.

3 cups water
1 cup 1% or 2% milk
1 tablespoon Brummel & Brown Yogurt Spread
1 cup steel-cut oats
1/4 teaspoon salt

1. Bring water and milk to simmer in large saucepan over medium heat. Meanwhile, heat spread in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and gragrant with butterscotch-like aroma, 1 1/2 to 2 minutes.
2. Stir toasted oats into the simmering liquid, reduce leat to medium-low; simmer gently, until mixture thickens and resenbles gravy, about 20 minutes. Add salt and stir lightly with spoon handle. Continue simmering, stirring occasionally with wooden spoon hand, until oats absorb almost all liquid and oatmeal is thick and creamy with a pudding-like consistency, about 7 to 10 minutes. Off heat, let oatmeal stand uncovered 5 mintues. Serve immediately. (I often need to add extra liquid at high altitude.) Serves 4.


California Breakfast Pudding

1 1/2 cups water
3/4 cup oats (quick or old fashioned, uncooked
1/4 cup nonfat dry milk
1/4 cup chopped pitted dates
2/3 cup applesauce
1/2 cup low-fat lemon-flavored yogurt
2 cups orange segments
1 small banana, sliced
3 tablespoons sliced almonds

In large saucepan, combine water, oats, nonfat dry milk and dates.

Bring to a boil; reduce heat slightly, continuing to boil. Cook 1 minute for quick-cooking oats; 5 minutes for old-fashioned oats, stirring occasionally. Add applesauce and yogurt to oatmeal, mixing until smooth. Remove from heat when hot. Gently stir in oranges and banana; top with almonds. Serves 4.

[Missi]

I just had to bring this thread back to the top in case anyone missed it. The baked oatmeal is SOOOO good. I made it last Sunday and then cut it into individual servings for breakfast all week long. I think I'm going to try it again with dried cherries and toasted almonds. Thank you so much Deanna for sharing this. It will be a regular around here for breakfasts!!!

[Deanna]

You're so welcome! Glad you enjoyed it. The cherries and almonds sound fabulous.

d

[txbobbie]

I made this last night and my fiance and I really liked it. I loved heating it up this morning and having it for breakfast, although I think I might cut down on the brown sugar next time since I don't like breakfast to be so sweet. I love oatmeal and I don't usually have time to make it before I go to work during the week, so this recipe is perfect for those cold mornings. Do you think it will freeze?

[Jodi]

I don't know how I missed this the first time around! The timing of this thread couldn't have been more perfect: This weekend I could feel a cold coming on and was looking for good, homey comfort foods to ahve while I lounged the day away watching football. This oatmeal did the trick! Plus, as a bonus, I have breakfast for the week since DH doens't eat oatmeal. :p Thanks, Deanna!

[aggie94]

Can someone tell me how this recipe reheats?

My DH loves oatmeal for breakfast, but we've ditched the quick-cooking kind for regular oats, because they offer so much more nutritional value. Problem is, he doesn't always have enough time in the morning to make oatmeal on the stove top. I've offered to make it before I leave for work for him to reheat, but he doesn't like reheated oatmeal in the microwave (says it gets gummy :rolleyes: ).

How would you describe the texture of the reheated leftovers? And how did you reheat them?

[JackieO]

Originally posted by aggie94
Can someone tell me how this recipe reheats?

My DH loves oatmeal for breakfast, but we've ditched the quick-cooking kind for regular oats, because they offer so much more nutritional value. Problem is, he doesn't always have enough time in the morning to make oatmeal on the stove top. I've offered to make it before I leave for work for him to reheat, but he doesn't like reheated oatmeal in the microwave (says it gets gummy :rolleyes: ).

How would you describe the texture of the reheated leftovers? And how did you reheat them?
It reheats fabulously! I just pop a "square" of the baked oatmeal in the microwave for 20-30 seconds and it heats up just fine for me. The texture of this is much different from "stove-top" oatmeal. This is more cake-like. I love it....(made it last week using Penzey's Ceylon cinnamon and orange-flavored craisins. Yummy!

[aggie94]

Thanks, Jackie! This might be perfect for him, as he could just grab and go. But I'll have to call it something different, or he'll whine about it not being like HIS oatmeal. :rolleyes:

[donleyk]

Just thought I'd agree with JackieO's assessment. Had this re-heated this morning (mircowave) at work and it was just as good as the first time. And I froze my squares. Yum!

[SuzyQue]

This sounds delicious! I can't wait to make it. How about storage? Is it best to keep this in the fridge or on the countertop?

[Joyce]

BIG, BIG thanks for this recipe in our house. It has become our everyday breakfast. There are two of us, so I make a pan every four days. It heats up beautifully in the microwave. I now Craisins over at Costco for half the price of the grocery and keep them just for this recipe. I also use a cheaper brand of vanilla extract than my Penzey's, since I go through so much of it eating this everyday. Lastly, I leave out the oil and find no difference in taste.

[JackieO]

Originally posted by SuzyQue
This sounds delicious! I can't wait to make it. How about storage? Is it best to keep this in the fridge or on the countertop?
It's fairly moist, so I keep mine in the 'fridge.

[TLee4]

Originally posted by aggie94
My DH loves oatmeal for breakfast, but we've ditched the quick-cooking kind for regular oats, because they offer so much more nutritional value. Problem is, he doesn't always have enough time in the morning to make oatmeal on the stove top. I've offered to make it before I leave for work for him to reheat, but he doesn't like reheated oatmeal in the microwave (says it gets gummy :rolleyes: ).


Just another idea for you... (besides this recipe). I too have switched over to the regular oats. I just put a half cup in a microwavable bowl (I also add protein powder and some cut up apple) and bring it to work. When I get to work, I add water and nuke it for 5 minutes. Maybe your husband could do that?

Terri

[chefbecky]

I just wanted to chime in and say that I also make old-fashioned oats in the microwave every morning. I use 1/2 cup oats and 2/3 cup skim milk, plus dried fruit and a little brown sugar. I microwave it for 2 1/2 minutes. Granted, I like my oatmeal more chewy than mushy, but I think this works pretty well.

And I want to add my 2 cents that the baked oatmeal is delicious!

[aggie94]

Thanks, Becky & Terri. The brand of oatmeal we have requires 8-10 minutes of cook time in the microwave (the same as on the stovetop, so it's not any faster). Plus, the one time DH tried it that way, it kept boiling over and made a big mess. Anyway, I think we'll give this baked oatmeal recipe a try. And he can make oatmeal on the stove top on mornings when he has a little more time.

[Robyncz]

Eva,
We've been eating the baked version at our house, too. YUM!! I froze half of it in single serve portions because I thought I'd be the only one eating it, but Davy loves it too. We heat up a serving in the microwave and pour a little milk on top. Mmmmmmm. I've only made it with raisins so far, but I'm going to do it today with dried cherries and almonds. I can't wait to see how it turns out.

[BarbaraL]

This looks delicious, and I can't wait to try it. I went to the Quaker Oats website to check on the nutritional info (needed the fiber grams to calculate Weight Watcher points) and noticed that the nutritional info is different. Quaker Oaks says this recipe has:
Calories 280, calories from fat 35; total fat 4 g; saturated fat 0.5g, cholesterol 0 mg; sodium 90 mg, total carbohydrate 55 g; dietary fiber 4 g, protein 9 g, total sugars 33g. This calculates out to 5 WW points for 1/8 of the dish. The original post said 133 calories; maybe that's because she left out the oil? Anyhow, just FYI.

[LaraW]

I made this a couple of weeks ago on a Sunday morning, and yesterday my DH, a self-proclaimed oatmeal hater, asked specifically for it. :cool: I nearly died :o

This does reheat really nicely. I put it in the ziplock containers and then just pop one in the microwave in the mornings. Its really quick and it keeps me full all morning.

[eas11]

Another big thumbs up here. This from someone who never ate oatmeal before.
Thanks for posting the recipe!

Ellyn

[brykate]

Originally posted by BarbaraL
This looks delicious, and I can't wait to try it. ...(needed the fiber grams to calculate Weight Watcher points) and noticed that the nutritional info is different. Calories 280,....This calculates out to 5 WW points for 1/8 of the dish. The original post said 133 calories

I was wondering the same thing. How much fiber in a serving? This sounds too good to pass up. I'll guess there's probably 5-ish grams of fiber and call it 2 pts per serving. ? That's 1/8th of the pan. Seems so small :( Like Eva's and other DH's I'm hoping my DH will reheat this in the morning instead of the instant non-nutritional packets!
Anybody have any other guesses for the fiber content?

[TLee4]

Bumping for you...

[txbobbie]

Originally posted by brykate


I was wondering the same thing. How much fiber in a serving? This sounds too good to pass up. I'll guess there's probably 5-ish grams of fiber and call it 2 pts per serving. ? That's 1/8th of the pan. Seems so small :( Like Eva's and other DH's I'm hoping my DH will reheat this in the morning instead of the instant non-nutritional packets!
Anybody have any other guesses for the fiber content?

I also tried to figure out the fiber and came up with 5 grams per serving making it 2 pts, but now I am disturbed about the additional calories that the recipe from the Quaker site gave...anyone know how the posted recipe came up with less calories? Is it really just the oil? I loved this recipe and heat it up with a little ff milk in the mornings. Even though it is only 1/8 of the pan, it fills me up. Another great recipe from the BB! Thanks!

[aggie94]

Katie,

I'm thinking the fiber content depends A LOT on what type of oats you use. Quick-cooking oats have less fiber than regular oats, and even regular oats can vary quite a bit from brand to brand.

[Donna P]

I made this recipe this morning and added up nutritional information for all the ingredients. They came to:

249 cal. 2.1 gr fat, 4.2 gr fiber

If you add the oil, it comes to:

264 cal, 3.8 gr. fat, 4.2 gr fiber

[Deanna]

Sorry for the controversy on the nutritional content. In the future, I won't include it when I post a recipe. I usually type in a disclaimer that the nutritional info. may not be correct because I don't spend a lot of time entering links to non-listed ingredients in Mastercook.

Anyway, I'd go with someone else's nutritional analysis!

d

[Sami]

Sami come lately, I finally made this Sunday morning. I assembled the dry ingredients on Saturday and the liquid I put in the refrigerator. Then the first thing when I got up in the morning I put it in the oven. I hadn't made it before because i like to eat when I come downstairs, nto an hour later.

I halved the ingredients, using 1 whole egg and a bit more cinnamon. It was delicious and it made 4 pieces which was just right for me. Thanks for posting this.

Sami

[Susan]

I made this for lunch today for me and my two little girls. We all ate seconds!!! Definitely a repeater here! I will probably double the recipe the next time. YUM!!! I made it with craisins (another Costco member here!) and regular oatmeal (storebrand). I used fat free half and half to top my serving too. Thanks for all the reviews for this and thank you, Deanna for originally posting the recipe.

This would be a tasty treat to give to a new mom! A great recipe for any meal!

~Susan~

[brykate]

Originally posted by Deanna
Sorry for the controversy on the nutritional content. In the future, I won't include it when I post a recipe.
:) Oh Deanna, don't be sorry! We appreciate you very much for posting this marvelous recipe! Just some of us try to pay attention to that point stuff for WW - don't mind us :rolleyes: :p
Eva is right I'm sure. That it's gotta make a difference between regular oats and quick oats to figure fiber.

Donna P - Thank you very much for taking the time and figuring out the nutrition content according to the recipe. Your numbers come out to 5 pts for either with or w/out oil. Thanks!

And Susan - I agree! This WOULD be great for a new mom!

~katie

[Deanna]

Hmmmm....maybe if I kept track of my caloric intake...fat...and fiber...I wouldn't be carrying these extra pounds?

Perhaps in the future I'll pay more attention!

Thanks for understanding; I didn't mean to mislead anyone!

=^..^=

[Robyncz]

Originally posted by brykate

Thank you very much for taking the time and figuring out the nutrition content according to the recipe. Your numbers come out to 5 pts for either with or w/out oil. Thanks!


That's odd. With my points finder I'm getting 4 points without the oil. (Which is sort of a bummer, since I ate 8 servings of this over the course of two weeks when I was counting them as 3 points per serving. Oh well. I don't think a "cheating" on oatmeal is what gets me in trouble!!:rolleyes:

[brykate]

Originally posted by Robyncz
That's odd. With my points finder I'm getting 4 points without the oil.
Whoa! My oops. You are so right! That's a relief - I wasn't happy about 5per.
And I compared my regular oats to the quick oats and the nutrition info is all identical - except regular has 1g sugar that quick doesn't. So I don't know anything.

I made this tonight for dinner. Yum! And 1 serving is quite filling with a splash of milk. Very tasty.

[Robyncz]

Originally posted by brykate

Whoa! My oops. You are so right! That's a relief - I wasn't happy about 5per.

Thank goodness!!!!!! At 4 pts it's still worth it for me. But it's hard to fit a 5 pt breakfast in most days. . .

[Leslie Ferguson]

This sounds fantastic. Thanks for sharing.
Les

[aggie94]

Sorry to be a dissenter, but I didn't like this at all. :( It seemed to taste fine when I pulled it out of the oven last night, but this morning's leftovers were chewy and gummy - yuck. Then again, I've never been a fan of oatmeal to begin with. I did make a few modifications to the recipe, but based on what others did, I don't think they would make a difference in the texture. I left out the oil and replaced it with a tablespoon of honey, and I replaced the raisins with about 1/3 cup of chopped walnuts. I'm hoping DH will like it, but I have a feeling he'll be turned off by the texture as well.

[Kay in Texas]

I made this last night and we loved it. Ate is right out of the oven. this morning I cut two pieces and heated each for 1 minute in the microwave and I think it was even better as it was firmer. this is a definite "meal". I love oatmeal already tho and I like it from plain with one sweet and low to fully coated w. brown sugar, milk etc. so I guess this is why I liked this.
thanks for passing it on. there are not many recipes that ilicit this many responses.

Kay

[LaraW]

Eva, what kind of oatmeal did you use for this? I wonder if maybe you used something that was too heavy. I haven't had a problem with my leftovers being gummy/chewy.

[aggie94]

Lara,

I used Quaker quick-cooking oats.

[LaraW]

Hmm, that's the same kind I used.

[southerncomfort]

This was awesome. DH HATES oatmeal but has eaten about half the pan of this (he is lucky and is not crazily meticulous about portion sizes like I am). Anyway, I generally don't have much time to review recipes on here but I went out of my way to post this today b/c I liked this one so much.

[Susan]

My dds and I fought over the leftovers this morning! I won!!! :D

Has anyone made this with Irish Oats (quick-cooking type)?

~Susan~

[yomomma]

I baked this today - YUMMY ! I do not like straight oatmeal - it triggers my gag reflex and I'm hungry an hour after I eat. So, I'm hoping w/ the egg whites, the protein will give it a little staying power. I substituted the tablespoon of oil with an egg yolk and I used old fashioned oats. It smell wonderful while baking and tastes even better. Thankx for the recipe.

[alicerh]

I had passed by this thread because it didn't sounds good even tho I eat oatmeal nearly every day. Yesterday I decided to read it Well, after reading so many positive comments, I made it this morning. WOW! I love this. What a great change from plain oatmeal. I added sliced almonds and used a combo of dry cranberries and cherries. So many possibilities. I would recommend the granola on the Barefoot Contessa program guide on foodtv. It is fabulous. I added half the oil but made the rest as is except the time is too long. I cooked it 15-17 min. Watch closely. Great snack or with yogurt. Her orange yogurt is good too.
Alice

[cindyloo]

Do you think I could use 2 whole eggs instead of 4 egg whites? This is breakfast tomorrow morning!

[Elbows]

My first post! *blush* :D

Cindyloo, I made this a couple days ago, and did use 2 whole large eggs, instead of the egg whites. Living alone, I didn't really think I'd ever find a use for those 4 egg yolks! I was really pleased with the outcome, and will definately repeat this recipe!

[calvingirl42]

I actually haven't tried the baked oatmeal recipe yet, but it inspired me to pull out my favorite recipe for Muesli, which I also call refrigerator oatmeal. It is definitely on the softer side, so maybe those who didn't want hard oatmeal would want to give it a try.

Muesli

2 cups oats (I used old-fashioned)
1 cup apple juice
1 cup water
3/4 cup dried fruit
1/4 t. cinnamon
1/4 t. salt

Mix and refrigerate at least 8 hours.

Comments: Since I don't have apple juice, I put about 1/4 cup of apple juice concentrate in the bottom of the bowl and then stirred in 2 cups water, then the rest of the ingredients. This time I used raisins (they get all plump and yummy from the juice) and dried cranberries; dried apricots and apples are also great. I always eat it with plain yogurt; some of my family likes sweetened yogurt or honey with it too.

--calvingirl

[pilgrim719]

I don't have much to say about this that hasn't been said already, but it was so good I just had to post my review too! :) DH and I ate this for dinner last night with a fruit salad on the side (just mixed together cantaloupe, strawberries, blackberries, blueberries, and pineapple). This is really yummy! It's was a great dinner for a cold winter night in New England, and we found that 1 serving is quite filling and satisfying (must be a combo of the oatmeal and the water in the fruit). I made it with craisins. The house smelled like fresh-baked oatmeal cookies all night! We ate it with whipped cream on top and thought it complemented it well, but today I ate it reheated plain, and also cold from the fridge and it's good both ways. Thanks for sharing this recipe! :)

Kari

[TLee4]

Kari,
Be thankful that you have a cooperative DH. My DH would look at me VERY strangely if I served him oatmeal (baked or otherwise) for dinner! I, on the other hand, think it sounds like an awesome idea!!:)

Terri

[valchemist]

I agree with Terri! DH would flip out if I tried to serve that for dinner. But I myself would love to have it for dinner. I would be happy to eat it for breakfast, lunch, dinner, or snack. I am going to give it a try soon.

[pilgrim719]

Geez I guess I have one more reason to think DH is so special -- he eats breakfast for dinner! :D I grew up eating stuff like pancakes and waffles for dinner, so the Baked Oatmeal just seemed like a good winter dinner. I would rather have pancakes for dinner than for breakfast most days because they tend to be heavy and slow me down for the rest of the day. But I must say that the leftover Baked Oatmeal I ate today late morning kept me going until very late afternoon! I might have to start making this to keep on hand for breakfasts, especially to give us energy for our move to a new house in the next few weeks. And Val, you must try this recipe -- I know you love to snack on oatmeal or eat it for a meal now and then and this is much healthier than the packets you and I like to eat :)

Kari

[cindyloo]

We just had the baked oatmeal for breakfast! WOW!
I used 2 whole eggs instead of 4 egg whites and added dried apricots! DH and I each had 2 pieces! Might not make the recommended 8 servings around here. Definitely a make-again!

[Molli526]

I don't know how I missed this how many times before :o. DH and I had this for breakfast this morning, excellent. So easy too. Now to see how long it will stick with us. DH is already making plans to make this during the week :)

[Missi]

I made this yesterday with dried cherries and slivered almonds. (about 1/4 cup of almonds). It was soooo good. Next I think I will try it with dried cranberries and a little bit of orange peel.

[leightx]

I made this last week too - actually, I went ahead and doubled the recipe, since all of us like oatmeal. I was glad I did. We ate on it all week. I left out the raisins, and cut up some apples and added those instead. That was a nice addition, but the apples all floated to the top (which was fine). I also replaced half the brown sugar with Splenda, and it tasted great to me. Saved a few calories that way...

Leightx

[shoefling]

Another yeah vote here! I made this this morning and it is wonderful! I used the old fashioned oats and crasins. I also left out the oil. I thought that it was nice and sweet. I still like my instant flavored pckets, but this is right up there. And probobaly much better for me too. A definite repeater!

[AmyO26]

Yum Yum Yum! I made this for breakfast today and really enjoyed it. I used 1/4 cup craisins, 1/4 cup dried cherries, and 1/4 cup sliced almonds...oh, and 1/2T oil. I am looking forward to eating the leftovers!
Amy

['lil cooker]

While this was good and made the house smell wonderful, I still prefer my stovetop, old fashioned oatmeal. I'm partial to the creamy texture of stovetop - the family agrees. I mix in dried fruit (even fresh blueberries in season), brown sugar and cinnamon. This baked variety just didn't quite measure up to my old stand-by.

[pilgrim719]

I have a question about how long the Baked Oatmeal will keep in the refrigerator? I made it Thursday night for dinner, and we ate 2 servings out of it. I ate one more serving on Friday, but we've had visitors this weekend and been out of the house all day today, and will be again tomorrow, so we haven't been home enough to munch on leftovers from the fridge. How long will the oatmeal stay fresh? Should I freeze it? Thanks! :)

Kari

[SusanL]

we loved it this morning and have our little pre-proportioned bundles in the fridge for tomorrow and Monday.
Kari Sorry I have no idea if you can freeze it but try it and if doesn't work, pitch it. Or give some to your neighbors before you freeze it!!
DH LOVES oatmeal so he was in heaven, kept asking me if I shouldn't boil the oatmeal first. I assured him that with so many posts on the board it HAD to be GREAT! Thanks again!!

[lschroth]

The original recipe says to bake for 55-60 minutes and you say don't cook too long, only 15-17 minutes. That is a big difference!!!! Now i'm not sure what to do when I try this tomorrow. No one else on the thread said anything about cooking time.

[SusanL]

I cooked it for 60 minutes. Hope that helps.

[KristinK]

Originally posted by lschroth
The original recipe says to bake for 55-60 minutes and you say don't cook too long, only 15-17 minutes. That is a big difference!!!! Now i'm not sure what to do when I try this tomorrow. No one else on the thread said anything about cooking time.
I'm pretty sure alicerh was refering to the cooking time for the Barefoot Contessa granola recipe she mentioned. I definitely don't think the baked oatmeal would be finished in that amount of time!

[SandyM]

Oh. Yum. I'm off today, and I finally had the opportunity to make it.

I definitely have a sweet tooth, and I was worried about it not being sweet enough. No problems there! Of course, I doubled the Vietnamese Cinnamon and I used double-strength vanilla. ;)

Thank you so much, Deanna, for posting this. I can't wait to have it again tomorrow morning!

[karen w]

Ah heck! I think I'll add my praise to this recipe, too. I made it this afternoon for lunch for my kids. They love the stuff in the packets so I figured I'd give it a shot. All three of them loved it, and not only did they ask for seconds, they have requested it for dinner, too! Thanks for a great recipe!

Karen

[Plano Foodie]

I made this for the first time this weekend and had a piece with a bit of sugar-free syrup and loved it. When heating a piece in the microwave this morning I spread a tablespoon of reduced-sugar red raspberry preserves on top for the last 10 seconds. Wow...those extra 25 calories made it even better. Thanks for a wonderful, satisfying breakfast. This is a definite keeper.

[Bill Harrison]

I just had to step up and say this recipe is excellent, and I have had this for breakfast (and dinner last night!) for 2 days!

Good stuff, and easy to make! Thanks.

I made recipe as shown except I substituted applesauce for the oil.

[catharine]

Just adding my praise. My DH declared this the best thing I have ever made (or one of the best). He likes simple stuff like this.

I tend to like sweeter stuff. While I thought this was good, I may try adding syrup or preserves as suggested on this thread. Then we will both be happy.

Thanks for posting this recipe. What a hit!

[karamel]

Wow! This recipe sounds delish! Can't wait to try it! With such rave reviews, I'm chomping at the bit to whip up a batch! Thank you for posting it Deanna!
A while back, a coworker of mine brought an oatmeal cake to work and it was immediately devoured - she gave me the recipe, and it sounds similar to yours except no oil or fruit in this one - it has a yummy coconut and brown sugar topping.....mmmmm good stuff! If anyone would like me to post it, let me know. I'd be glad to! :D

[celticgarden]

I've seen and made a recipe for this where it was suggested to replace the egg whites with ground flax seed mixed with water. I beleive it would then be vegan. Actually, I did not make the flax seed version but used eggs. A poster said that the flax seed would make a slightly crumblier (is that a word??:rolleyes: ) consistency. Just points of potential interest ;)

Linda in cold Connecticut

here's the recipe (sorry, no Mastercook at work)

Serving Size :12, Preparation Time: 10 minutes; Cooking Time: 30 minutes.

5 Cups Oats -- Rolled (Raw)
2 1/2 Cups Milk -- Rice, Soy Or Dairy
4 Medium Eggs--or flax seed egg replacer, see below
1/2 Cup Honey
1 Tablespoon Baking Powder
1 Teaspoon Cinnamon
1 Pinch Salt
1 Teaspoon Vanilla Extract
1/2 Cup Raisins -- Seedless, Unsulphured
Mix together and pour into an ungreased 9 x 13 baking pan.
Bake at 350 for 30 minutes or until golden brown.

This re-heats well. You can assemble ahead (even overnight) and bake later.

ENJOY!!!



--------------------------------------------------------------------------------
NOTES :
***** I use rice or soy milk instead of dairy.

***** I sometimes substitute flax seed mixture for one or more of the eggs. The result is the same taste but a slightly softer texture. If using ONLY flax seed mixture, reduce the milk to 2 cups.

FLAX SEED EGG REPLACER:
Place in blender: 1/2 cup whole organic flax seeds. Blend until a fine meal. Add 1 1/2 cup cold water and blend 2-3 minutes until thickened and has consistency of eggs. Use 1/4 cup flax seed egg replacer mixture to replace one egg in baking.

To make it a little extra special, try pouring half of the batter in the pan, then placing fresh,canned or sliced fruit over top. If you use dehydrated fruit, try softening with water first. We use bananas, kiwi, apples and others. Now, pour the remaining batter over the fruit and spread evenly to cover. Bake as directed.

You might experiment a little with the honey/milk ratio.

[valchemist]

interesting idea about the flaxseed, linda. thanks.

karamel, I'd like to see that recipe!

[karamel]

Hi Val,
Deanna started a new thread that I saw first thing tonight asking about it too, so I posted it there - and then saw your message. :)
Here's a link to the thread (I hope!) http://community.cookinglight.com/showthread.php?s=&threadid=38023

[valchemist]

thanks, karamel. it looks great!! (I am quite sure it is nothing like this baked oatmeal, though. but who cares?)

I have saved the recipe in my mastercook and I will definitely try it someday. :)

[claire797]

I'm such an oatmealaholic that I'm scared to forego my usual bowl of oatmeal for this. Still, I'm curious. How is this better than a bowl of oatmeal with brown sugar? Is this like a bar cookie or something?

[valchemist]

I tried the baked oatmeal and I really enjoyed it. But to me, it wasn't ALL that much different from a bowl of oatmeal that had been nuked too long in the microwave. That is not a bad thing, though. I make my individual bowl of oatmeal in the microwave using a half cup of oats and about a cup of water and some salt. When I cook it too long, it gets kind of solid (and I don't mind that at all). not mushy at all. That is *kind of* what the texture of the baked oatmeal is like (although the baked oatmeal is more moist). I wouldn't say it is like a bar cookie.

The baked oatmeal is better than a bowl of oatmeal nutritionally because it has the protein from the milk and eggs. (some people make their oatmeal with milk, but I normally make it with water. so in my case the baked oatmeal has more nutrtional value.)

Anyway, although I loved the baked oatmeal, it was one of those things that I had a hard time eating in a reasonable serving size, so it is off my list. It is VERY calorie dense, so the serving size is small. I wasn't able to stick to one serving since it was so good(where have we heard that before), so I think I will just stick with my regular oatmeal.

[claire797]

Originally posted by valchemist
I tried the baked oatmeal and I really enjoyed it. But to me, it wasn't ALL that much different from a bowl of oatmeal that had been nuked too long in the microwave. That is not a bad thing, though. I make my individual bowl of oatmeal in the microwave using a half cup of oats and about a cup of water and some salt. When I cook it too long, it gets kind of solid (and I don't mind that at all). not mushy at all.


Ah! Got it. I make my oatmeal like this about 80% of the time. Also, I do pour soymilk over it so my regular bowl has protein in it too. Maybe I'll try this baked recipe for fun.

[ChristineVA]

I tried the baked oatmeal and also really liked it. I used 2 eggs versus the egg whites (my son is somewhat allergic to egg whites so I try to keep the quantity of them equal to the yoke portion). Anyway, I thought it was really good. I reheated it the next day and it stayed kind of "clumpy" which I liked. I then added milk during the last portion of heating and it was really good. Next time I make it I will reduce the oil (I could see the oil floating in my milk--that also could've been from the non-stick spray too), and I felt it was too sweet. I would cut the brown sugar back and also cut the raisins back. I LOVE sweets, but generally I like "real" food in the morning, not sugary foods. This was just too sweet for breakfast. Also, golden raisins might be milder. Overall though it makes a GREAT portable breakfast.
Christine

[karen w]

Christine,
Next time you make this, try omitting the oil. I have made this several times now, and never used any oil. I think others on the BB omitted the oil too. Some just left it out while others substituted applesauce. Both ways worked. My kids love this(and so do I!).

Claire,
I have to agree with Val regarding her comparison between this and a bowl of oatmeal, except I think this may have a lighter texture than an overnuked bowl of oatmeal. Mine came out more "cakelike" as opposed to like a bar cookie. Give it a shot! It's really good. As a matter of fact, I think it's time to make another batch. It's supposed to be a wet weekend here! And it freezes well too!

Karen

[Tiger]

This has good flavor but I perfer my oatmeal not so dense. (I used soymilk instead of reg)
I do have to say it's the first oatmeal I've gotten my DD to eat so I'll be making it again. :D
Has anyone tried using more milk to thin it out?

[badunnin]

I tried this for the first time this past week and it got rave reviews from everyone in my family. My brother has taken to eating it at night, so I was both stunned and dismayed when I saw 3 pieces gone the second morning (dad had one and Zach had 2). I think it tastes like oatmeal cookies more than a bowl of oatmeal. I didn't quite beat the egg whites enough to get them to combine well, and I had 2 pockets of egg white on the top! Not a big deal. Instead of a square baking dish, I used the smaller version of the 11x17 (is it a 9x13?) and it worked great. And it's even better after a 5:30am hockey game! ;)

[Deanna]

bumping for Penny

[helios7]

I really enjoyed this recipe - more than I thought I would. I happen to love oatmeal - we eat it for breakfast often. So last year when this thread/recipe was all the rage I thought "Baked oatmeal? Big whoop!". But I have to say I was wrong.

It is quite tasty and I loved being able to just heat a square in the microwave without making oatmeal from scratch. Fast and easy. I served with FF vanilla yogurt and fresh fruit - yum! Plus, one batch lasted us 4 breakfasts. Phenomenal!

I'm also glad to see that someone else had the pockets of eggwhite problem. I had that too! Kind of grossed me out even though I eat eggwhites on a regular basis so DBF got to eat those pieces! :)

[Lynn B]

I made this for breakfast this morning... it filled the house with a WONDERFUL aroma, and it was delicious! I LOVED it! I used 2 cups of old-fashioned oats plus 3/4 c of steel cut oats, which stayed nicely chewy. I also used 2 eggs instead of the "4 egg whites" (I almost always do that with good success) and I added chopped, toasted walnuts. So I guess it was Baked (Cranberry-Walnut) Oatmeal!

YUM-MY and a definite make again. :)

Lynn

[Deanna]

bumping for comparison

[katygirl]

Not sure what took me so long to try this but I will be making it again! I like it so much better than regular oatmeal. I've always loved oatmeal flavor, but I don't like straight up oatmeal. Something about the consistency. This was perfect though!

[gabbyh]

Glad to see this bumped for the new folks here!

As a confirmed oatmeal HATER I tried this last week, so I'm probably the last person on the board to make it!

All I can say is WOW! I just made a second batch...I took a piece to work and heated it in the micro, people were coming into the kitchen sniffing the air asking "what is that, it smells so good"....not to mention how the house smells while it's baking! We LOVED this!!!

Only changes I made were to use 2 cups of Pacific Vanilla Almond milk, plus 1 1/3 of skim, used the Quick oats, dried cranberries, egg whites, coconut oil, and 1/2 c. sliced almonds (next time I want to add walnuts)...GREAT recipe!

~Gail

[Deanna]

Stopped by to get this old recipe which I seem to have misplaced. Wanted to say hello to everyone (Gail, I do think of you often!) and wish you all a great Holiday...for those of you experiencing snow and ice (as we have been), stay safe and warm, and bake up a batch of Baked Oatmeal, it makes the house smell so good and warms you from the inside out!

For those of you in the warmer climates, well what can I say. Have fun decorating the palm trees and have a Christmas Margarita for me!

Take care

Deanna

[Jennifer8]

I made this today with McCann's quick-cooking oats. My husband pronounced it "pretty good." I thought it was OK.

I love oatmeal for breakfast, and I liked this concept, but I thought it was a bit bland. Next time I'll cook it longer than an hour to get the texture I want (not so much like the "wet cake" my husband described). I also think it would benefit from a bit of a crunchy, streusel like topping. Maybe just sprinkling some brown sugar on the top close to the end would do the trick. I used cranberries and walnuts; next time, I'll probably load it with blueberries and half a cup of pecans.

[applecrisp]

I've never tried this recipe yet -- what do you think of subbing cut up apples, or bananas for the dried fruit, or perhaps just leave the dried fruit out. I'm not a big dried fruit person. And, prefer nuts in salads etc.

Thanks,

[Jennifer8]

I think fresh fruit would make the texture too mushy.

[applecrisp]

Jennifer,

That's what I was thinking -- water content in the fruit might mess things up.

I think I will just leave out the dried fruit/nuts and serve with some fruit on the side.

I am not a regular oatmeal fan, but love oatmeal in baked goods --- so worth trying this version.

Thanks,

[PattiA]

Here's my version of baked oatmeal. It uses pumpkin puree. Lately I've been making it without the maple syrup and it still tastes great (and is WW Core). The pumpkin adds enough sweetness for me.

I won't go near oatmeal cooked the traditional way, but I love this stuff. I make a pan almost every Sunday.

http://www.anastasiastable.com/images/bakedpumpkinoatmeal.jpg

Baked Oatmeal with Pumpkin
Serves 6

1 3/4 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
2 teaspoons ground ginger
2 tablespoons maple syrup
2 1/8 cups milk -- I use nonfat milk but use whatever you like. I've used leftover buttermilk. (1/8 cup = 2 tablespoons)
1 egg
1/2 cup canned pumpkin puree
1 tablespoon safflower oil

Preheat oven to 350 degrees. Spray an 8x8 pan with vegetable oil spray. (I use safflower oil in a Pampered Chef oil sprayer.)

In a medium bowl, mix oats, cinnamon, ginger.

In another bowl, mix maple syrup, milk, egg, pumpkin, and oil. Add this mixture to the dry ingredients and mix to combine.

Pour mixture into baking dish and bake, uncovered, for 40-45 minutes or until set. Cool for 5-10 minutes, run a silicone or rubber spatula around the edge of the pan to loosen baked oatmeal. Turn the oatmeal onto a plate, then cut it into 6 pieces.

Serving Ideas : Warm in toaster oven or microwave oven. Drizzle with maple syrup if desired.

[gabbyh]

Here's my version of baked oatmeal. It uses pumpkin puree. Lately I've been making it without the maple syrup and it still tastes great (and is WW Core). The pumpkin adds enough sweetness for me.

I won't go near oatmeal cooked the traditional way, but I love this stuff. I make a pan almost every Sunday.

http://www.anastasiastable.com/images/bakedpumpkinoatmeal.jpg

Baked Oatmeal with Pumpkin
Serves 6

1 3/4 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
2 teaspoons ground ginger
2 tablespoons maple syrup
2 1/8 cups milk -- I use nonfat milk but use whatever you like. I've used leftover buttermilk. (1/8 cup = 2 tablespoons)
1 egg
1/2 cup canned pumpkin puree
1 tablespoon safflower oil

Preheat oven to 350 degrees. Spray an 8x8 pan with vegetable oil spray. (I use safflower oil in a Pampered Chef oil sprayer.)

In a medium bowl, mix oats, cinnamon, ginger.

In another bowl, mix maple syrup, milk, egg, pumpkin, and oil. Add this mixture to the dry ingredients and mix to combine.

Pour mixture into baking dish and bake, uncovered, for 40-45 minutes or until set. Cool for 5-10 minutes, run a silicone or rubber spatula around the edge of the pan to loosen baked oatmeal. Turn the oatmeal onto a plate, then cut it into 6 pieces.

Serving Ideas : Warm in toaster oven or microwave oven. Drizzle with maple syrup if desired.

Patti...this version looks great! Thanks for sharing...on the menu for next week-end:D

~Gail

[vbak]

I used the craisins and about a half of a large apple chunked up. Good! The pumpkin one looks good too.

[redfuzzycow]

I made this today (for dinner actually LOL) and it was sooo good! I loved the way it smelled in the oven. I just wish it was more crunchy like the top. Maybe I didn't bake it enough, but it was crisp outside and mushy inside. Still very very good, yumo!
On second thought, perhaps it was mushy because I used two eggs (yolk and all) instead of four egg whites. Hm...

[Hollie]

I just made it. Ate it for a night time snack. It is amazing.

[Robyn1007]

I made this today (for dinner actually LOL) and it was sooo good! I loved the way it smelled in the oven. I just wish it was more crunchy like the top. Maybe I didn't bake it enough, but it was crisp outside and mushy inside. Still very very good, yumo!
On second thought, perhaps it was mushy because I used two eggs (yolk and all) instead of four egg whites. Hm...

It's not supposed to be crisp on the inside more like a firm version of oatmeal.

[PurrPg]

I just made it. Ate it for a night time snack. It is amazing.

I wish I would have thought of this for my evening snack instead of graham crackers. I will look forward to it for three more mornings.

Kathy

[Anne]

If you want more chrisp and crunch just bake it in thinner layers - maybe two pans instead of one and for a shorter time - or until the right color appears on the crust.

[scudgal]

For the baked oatmeal with pumpkin - do you think you could use quick cooking Steel Cut oats (McCann's)? That's all I have in the house at the moment and I'd love to try this for breakfast tomorrow morning since we are expecting 12 inches of snow and baked oatmeal would be so comforting!

Thanks,

Leslie

[ErinM]

I finally made this after, what, five years of it being on this board?

Anyway, I say thumbs up! I used dried blueberries, Penzey's Vietnamese Cinnamon (OMG does that ever smell and taste good!) and a combination of soy and skim milk since I didn't have enough skim. I also think my eggs were a little old...a little bit of egg yolk got in while I was separating them and the egg whites did not combine well with the milk. It tastes a little dry and rubbery, but luckily for me I like my oatmeal that way; I aways used less water/milk than they say to. I've got 7 more packages in my fridge and when school starts next week, they will be a god send!

[Linda in MO]

For the baked oatmeal with pumpkin - do you think you could use quick cooking Steel Cut oats (McCann's)? That's all I have in the house at the moment and I'd love to try this for breakfast tomorrow morning since we are expecting 12 inches of snow and baked oatmeal would be so comforting!

Thanks,

Leslie

Well, this is too late for your breakfast this morning, but I thought I'd throw this recipe out there. I've never used steel cut oats in baked oatmeal but you might want to try this recipe. I've never made the compote or the cider syrup though. This morning, after I browned the oatmeal, I added a heaping cup of partially thawed/frozen blueberries and raspberries to the skillet, then drizzled lightly w/maple syrup, sprinkled w/cinnamon, then splashed in some apple juice. Simmered then served with one portion of oatmeal. Yum! Now for my son, I just sprinkled it w/a little cinnamon sugar after I browned it and he thought it was good.

* Exported from MasterCook *

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Syrup:
2 cups apple cider
Compote:
2 cups water
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1 (7 ounce) package dried mixed fruit bits
Oatmeal:
3 cups water
1 cup fat-free milk (I use 1%)
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon (I use more and also add fresh nutmeg)
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
cooking spray
1/4 cup butter, divided (I use about a teaspoon per rectangle)

To prepare syrup, briing cider to a boil in a small saucepan over
medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set
aside.

To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoons
cinnamon, and dried fruit in a maedium saucepan; bring to a boil. Reduce
heat, and simmer 20 minutes or until thick.

To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar,
1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over
medium-high heat; stir in oats. Reduce heat and simmer 20 minutes or
until thick (I had to cook about 30 minutes when I used McCann's Irish oats), stirring occasionally. (This is when I add a tsp or so of vanilla) Spoon oatmeal into an 11 x 7-inch
baking dish coated with cooking spray; cool to room temperature. Cover
and chill at least 1 hour or until set.

Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each
rectangle in half diagonally to form 16 triangles.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
Add 8 oatmeal triangles; cook 3 minutes on each side or until golden
brown. Remove from pan; keep warm. Repeat procedure with remaining 2
tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on
each of 8 plates, and top each serving with 3 1/2 tablespoons fruit
compote and about 2 teaspoon syrup.

314 cal, 7.9g fat, 5.8g pro, 58.7g carb, 2.8g fiber, 16mg chol, 2.4mg
iron, 167mg sod, 76mg calc.

Source:
"Cooking Light-6/04"

NOTES : I threw the oatmeal together last night and this morning browned a portion for myself. I didn't make the syrup or compote though. In the same skillet (after I browned the oatmeal), I sauteed a sliced banana with cinnamon and fresh nutmeg and brown sugar, then I splashed in some apple juice and vanilla. I served this over the oatmeal. Yum! I think I might try the same thing with an apple tomorrow. The oatmeal triangles were buttery and crisp on the outside and creamy on the inside. This was the first time I'd ever tried Irish oats.

Also, to the oatmeal mixture I used extra cinnamon, added fresh nutmeg, and added vanilla towards the end.

[scudgal]

Thanks, Linda. That sounds delicious! I will have to try that next time I make oatmeal!

This morning I was lazy and just zapped the McCann's instant oatmeal with some dried cherries and added chopped pecans, some brown sugar and also maple syrup, then topped with fat free half and half. Very good and very filling!


Leslie

[pilgrim719]

For the baked oatmeal with pumpkin - do you think you could use quick cooking Steel Cut oats (McCann's)? That's all I have in the house at the moment and I'd love to try this for breakfast tomorrow morning since we are expecting 12 inches of snow and baked oatmeal would be so comforting!

Thanks,

Leslie

There's a baked oatmeal recipe in the KAF Whole Grain Baking cookbook that uses steel-cut oats. I thought it was delicious! I can try to post it tonight if you're interested.

Kari

[scudgal]

That would be great - thanks, Kari!


Leslie

[zackaboo]

There's a baked oatmeal recipe in the KAF Whole Grain Baking cookbook that uses steel-cut oats. I thought it was delicious! I can try to post it tonight if you're interested.

Kari


This is the recipe that I use most often as well. I actually had the Cranberry-Apple version for breakfast this morning. It was posted a while back on the KAF thread so I will save you the trouble of typing it in again Kari.

Baked Oatmeal Recipe (http://community.cookinglight.com/showpost.php?p=1151524&postcount=1)

[pilgrim719]

This is the recipe that I use most often as well. I actually had the Cranberry-Apple version for breakfast this morning. It was posted a while back on the KAF thread so I will save you the trouble of typing it in again Kari.

Baked Oatmeal Recipe (http://community.cookinglight.com/showpost.php?p=1151524&postcount=1)

Thank you! :) That's the only version I've made -- Cranberry-Apple -- but I've done it 3-4 times and just love it. I love the original Baked Oatmeal posted on this thread, too, but for something a little different in texture and flavor, I make the KAF version once in awhile. It also freezes well, so it's great to keep on hand for quick breakfasts/snacks.

Kari

[Linda in MO]

I've never used steel cut oats in baked oatmeal
I stand corrected! I'm the one who posted the KA baked oatmeal recipe that uses steel cut oats! :D I forgot all about it. :o

[jjsooner73]

I made the baked pumpkin oatmeal above with the following changes.
I doubled the recipe.
I used Silk Soy Light milk
I added 1 cup of raisins.
I added 1/2 cup ground flaxseed.

I just ate a piece with some more maply syrup on it. I think it is very bland on its own. I'm not sure I will repeat it, but I do have 11 servings to eat for breakfast over the next few weeks. I'll freeze most of it.

I did have some bites from the edges taste like the puffed oats from that sugary kids' cereal. Now THAT was a flash from the past!

[Pony]

I finally tried Deanna's recipe! So easy and so good. I loved the firm texture and look forward to making it again.

[Havana Brown]

I've been a good girl and started eating oatmeal two weeks ago. I'm going to try this recipe this weekend and see if I can use it as my mid-afternoon snack.

[heavy hedonist]

I've been a good girl and started eating oatmeal two weeks ago. I'm going to try this recipe this weekend and see if I can use it as my mid-afternoon snack.

i really like cold, fruited oatmeal as a snack-- it's filling and not fatty, and great with soymilk for a protein boost.

[Havana Brown]

I made it over the weekend, but I wasn't crazy about it. It wasn't until the third day that I started liking it. Some people in this thread say they eat it all week long. I found this morning that it was getting moldy on the bottom! :eek: Anyone else have this problem?

[heavy hedonist]

I made it over the weekend, but I wasn't crazy about it. It wasn't until the third day that I started liking it. Some people in this thread say they eat it all week long. I found this morning that it was getting moldy on the bottom! :eek: Anyone else have this problem?

heck no-- my oatmeal lasts in the fridge for a good five days or so-- actually it's fine for longer, but i don't like the taste/feel so much after 5 days. if it lasts that long.

[ErinM]

I made it over the weekend, but I wasn't crazy about it. It wasn't until the third day that I started liking it. Some people in this thread say they eat it all week long. I found this morning that it was getting moldy on the bottom! :eek: Anyone else have this problem?


Mine lasted almost two weeks; I'm pretty sure I didn't eat it everyday. I wrapped each bar in foil and stored in the fridge.

[Havana Brown]

I brought some in to work and my cow-orker said mine was different than hers. She brought some in a few days later, and I like hers better! :o We microwaved it for 1 minuted and added milk. It's super easy!

BAKED OATMEAL – COMPLIMENTS OF “THE COUNTRY STAY B&B”

1/2 CUP OIL (I USE CANOLA)
2 BEATEN EGGS (USE ELECTRIC MIXER)
1 CUP MILK
1 TSP. VANILLA

1 CUP SUGAR
3 CUPS OATMEAL (1 CUP QUICK OATS AND 2 CUPS ROLLED OATS)
2 HEAPING TSP. BAKING POWDER
1 TSP SALT
1 TSP CINNAMON

Combine all wet ingredients and pour over dry ingredients and place in a buttered pyrex or corningware baking dish (size 2 or 2-1/2 qt) and bake @350 for 30-45 minutes. (mine always takes 45 minutes

[applecrisp]

I'm bumping up this thread that started in 2002. I came across this thread a year or so ago and finally tried the Quaker Oats recipe that the OP posted. I've tried eating a bowl of oatmeal a couple of times -- and just couldn't deal with the texture, so this recipe intrigued me. I use oatmeal often in baking etc.

This recipe has the texture of more of a firm bread pudding.

I made it almost as posted, but cut the oil in 1/2 and added some peeled/diced apples to it and baked for a couple of minutes more. I froze into individual portions.

[gabbyh]

My husband has already requested it...although it is still hot & humid here in South Florida...eating this makes me feel like I'm home in PA...well, almost...LOL

Also try Patti's version with pumpkin that can be found on this thread...wonderful...I am an oatmeal hater, and baked is the only way I can eat it!

~Gail

[TieKitty]

This must really be good! I would have never guessed there would be 143 posts about oatmeal. I'll have to try it this week.

[applecrisp]

Gail -- I remember reading that CL had a version, I might try that one too. Thanks for the heads up on another version.

Tiekitty -- I would never have thought that a thread on Oatmeal would have over 12,000 views. Now if it was on the best oatmeal choc chip cookie......

I have two canisters of oatmeal on hand, so glad to have found this recipe. I'm interested to see how it freezes, especially since I added some chopped apples to it.

[TieKitty]

I made this for breakfast today. To say it is good is an understatement. It was wonderful! Since we don't care for raisins I added 3/4 cup of a chopped Granny Smith apple. After microwaving it for about 1 minute, I topped it with fresh blueberries and milk. YUM!:)

Thanks, Applecrisp, for bumping this up.

[applecrisp]

Tiekitty -- Glad that you enjoyed it.

Just reporting back that the baked oatmeal with the added diced/peeled apples froze and reheated (microwaved) without a problem.

[Valerie226]

Ok, after how many years and excellent reviews I finally made the plain original version. It smells wonderful! I hope DH likes it as he could use a change from his regular plain oatmeal, and this conveniently can be made ahead.