Thank you all for joining me in my spring cleaning 5-day challenge last week. We had my family in town this past weekend for some lovely celebrations, and now it’s time to get back to homemade meals, including a breakfast favorite, baked oatmeal.
This recipe is so versatile that it gets made about once a week. It’s easy not to get burned out on baked oatmeal because so many mix-ins and different flavors can be added to this recipe.
On this particular baked oatmeal, I added cashews and raisins. My favorite combination for this recipe is banana and blueberries.
Another great thing about this recipe is that it can be made the night before and stored in the fridge for an easy morning meal. Making this recipe overnight and allowing the oats to soak makes the oats easier to digest.
Breakfast Baked Oatmeal Ingredients:
3 cups of rolled oats
1 cup of brown sugar (I love to use maple sugar. Here is my favorite maple sugar)
2 tsp of cinnamon (we buy Ceylon cinnamon in bulk I love it so much)
2 eggs
1 cup of kefir or milk
4 tbsp of melted butter
1 tsp of salt
2 tsp of baking powder
2 tsp of vanilla extract
Mix-ins:
1 cup of raisins
1 cup of chopped cashews (walnuts or pecans work well, too)
Breakfast Baked Oatmeal Recipe:
If you’re making this the same time that you will be baking it, preheat your oven to 350F.
Start by melting the butter over low to medium heat on the stove top. Then, allow to cool slightly while mixing the rest of your ingredients. Mix the oats, sugar, cinnamon, eggs, kefir or milk, salt, vanilla, and baking powder. Then, mix in the melted butter. Last, add your mix-ins. I added raisins and chopped nuts. Around the holidays, I make cranberry apple baked oatmeal. Here is that recipe for a nice holiday breakfast.
If making this the night before, add all of your mixture to a 9×13 pan, cover, and place in the refrigerator.
When ready to bake the oatmeal, preheat your oven to 350F, add to a 9×13 pan, and bake for 30 to 40 minutes. If your oatmeal mixture is cold from the fridge, it will take closer to 40 minutes to bake. Bake until the top is lightly golden brown. When serving, I like to top the baked oatmeal with a dollop of yogurt. Enjoy your breakfast baked oatmeal!
Follow along @homesteadonlakeside for more homemade family inspiration and recipes.
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
Breakfast Baked Oatmeal
Ingredients
- 3 Cups Rolled oats
- 1 Cup Brown sugar
- 2 Tsp cinnamon
- 2 eggs
- 1 Cup Kefir or milk
- 4 Tbsp Melted butter
- 1 Tsp Salt
- 2 Tsp Baking powder
- 2 Tsp Vanilla extract
- 1 Cup Raisins
- 1 Cup Chopped nuts (cashews, walnuts, or pecans)
Instructions
- If you're making this the same time that you will be baking it, preheat your oven to 350F.
- Start by melting the butter over low to medium heat on the stove top. Then, allow to cool slightly while mixing the rest of your ingredients. Mix the oats, sugar, cinnamon, eggs, kefir or milk, salt, vanilla, and baking powder. Then, mix in the melted butter. Last, add your mix-ins. I added raisins and chopped nuts. Around the holidays, I make cranberry apple baked oatmeal. Here is that recipe for a nice holiday breakfast.
- If making this the night before, add all of your mixture to a 9×13 pan, cover, and place in the refrigerator.
- When ready to bake the oatmeal, preheat your oven to 350F, add to a 9×13 pan, and bake for 30 to 40 minutes. If your oatmeal mixture is cold from the fridge, it will take closer to 40 minutes to bake. Bake until the top is lightly golden brown. When serving, I like to top the baked oatmeal with a dollop of yogurt. Enjoy your breakfast baked oatmeal!
Leave a Reply