Oatmeal Cookie Breakfast Bake (aka Baked Oatmeal) – UPDATED 08/13/13

I saw this recipe online recently and it seemed so simple, I just had to make it.  I had the rare occasion of the hubby being away for a week and I had planned to have a nice, warm breakfast ready for the kids (and myself) every morning since I rarely have the chance to commune with them during the mornings of a work week.  Well I know that was a run-on sentence but I had to get it out!  This ended up tasting sooo good, I’ve made it every day of the week thus far.  And I had BIG plans for breakfast variety this week let me tell ya!  Oh well…when it ain’t broke, don’t fix it!  I call this Oatmeal Cookie Bake because it has the combination of the crunchy yet soft and chewy goodness of a lightly sweetened oatmeal cookie fresh out of the oven.  Serve this warm with milk and you will be very pleased (oh and so will the kiddies)!

You will need:
3 cups oat (quick cooking or old fashioned)
1 cup packed brown sugar
2 tsp. baking powder
1 heaping tsp. ground cinnamon
1 tsp. salt
2 eggs, beaten lightly
1 cup milk
1/2 cup butter, melted
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix dry ingredients (oats, sugar, baking powder, cinnamon and salt).  Blend well.
  3. In a separate bowl, stir together wet ingredients (eggs, milk, butter).
  4. Mix wet mixture with dry mixture and blend well.
  5. Pour combined mixture in a greased 9×9 pan.  Spread evenly.
  6. Bake in oven for 40-45 minutes.
  7. Serve warm over milk or sprinkle with nuts or fruit (optional).

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****UPDATE****

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After years of making this (and several different ways), I would say this is one of my family’s favorite things. As a breakfast junkie, I always promote that a hot, sweet breakfast is the best way to start the day (and end it sometimes). Even if you’re not an oatmeal lover (and I certainly wasn’t before trying baked oatmeal), trust that you will L O V E this recipe. And the best thing is you can customize it with add-ins you love – make it your own!

Baked Blueberry Almond Oatmeal

Baked Blueberry Almond Oatmeal

It is to the point where I cannot even make the recipe as noted above anymore. I MUST make a double batch – and that only lasts for one full family serving (8 people including the 1 year old). I wanted to share my doubled recipe and some add-ins I’ve tried that you may go gaga over the same way my family and I did.

Oh, and for my vegan friends, I am testing a vegan option as well (using egg replacement). I will update this again once I’ve perfected the vegan version. Stay tuned… 😉

Oatmeal Cookie Breakfast Bake

Ingredients

  • 6 cups oats (quick cooking or old fashioned)
  • 1 1/2 cup packed brown sugar
  • 4 tsp. baking powder
  • 2 heaping tsp. ground cinnamon (optional)
  • 2 tsp. salt
  • 4 eggs, beaten lightly
  • 2 cup milk (dairy or nondairy)
  • 1 cup butter, melted
  • Add-ins
  • 1 cup blueberries, 1 cup sliced almonds, 1 tbsp almond flavoring
  • 1 cup blueberries, 1 cup chopped apples, 1/2 cup chopped walnuts or pecans (optional)
  • 3 mashed bananas, 1 cup chopped walnuts or pecans
  • 1 1/2 cup chopped peaches, 1 tbsp almond flavoring, 1 cup sliced almonds (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix dry ingredients (oats, sugar, baking powder, cinnamon and salt). Blend well.
  3. In a separate bowl, stir together wet ingredients (eggs, milk, butter).
  4. Mix wet mixture with dry mixture and blend well.
  5. Pour combined mixture in a greased 13x9 (or larger) baking pan. Spread evenly.
  6. Bake in oven for 30-40 minutes.
  7. Serve warm over milk or top with nuts or fresh fruit (optional).
http://pthirty1.com/oatmeal-cookie-breakfast-bake/

Joyce

Mother of 6, lover of God, life, family, good food, good friends and good times!

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2 Responses to Oatmeal Cookie Breakfast Bake (aka Baked Oatmeal) – UPDATED 08/13/13

  1. Gymratchris says:

    Okay, I’m giving this a try – got it in the oven baking now. Had to substitute with white sugar and almond milk. Let’s see if it’s a hit..thanks for sharing!

  2. JCunningham says:

    You’re very welcome. I hope you enjoy it. Keep me posted.

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