I have been making Baked Oatmeal since the beginning of our Pantry Cooking Challenge. It’s my new favorite, pantry friendly, breakfast recipe. I love it fresh from the oven, but I also love that I can make a big pan of this and store it in the fridge. That way, everyone can serve themselves a chunk and reheat it in the microwave. It’s a truly versatile recipe, so expect to see several variations published here at Patty Cake’s Pantry, but for today, I am going to introduce you to the “basic” version. You’re going to love it.Jump to Recipe
What will you need to prepare this baked oatmeal recipe?
From the Pantry
- Quick Cooking Oatmeal
- Oil (mild flavored–not EVOO)
- Vanilla Extract
- Almond Extract
- Baking Powder
From the Refrigerator
This is very simple to prepare. All you do is mix everything together then pour it into a 9X9 inch pan. Pop it into the oven and bake it.
When it’s done, you have a pan of delicious baked oatmeal. Bus Boy and I like to have our chunks covered with a little milk when we eat it, but Baker’s Man prefers to eat chunks of it dry. Sue Chef believes that it’s best when baked into individual muffins that she can grab and eat. This will be great when school starts up again.
However you make your baked oatmeal, I’m sure you’ll love it. It’s really become a favorite breakfast around here.
Have you ever made baked oatmeal? What are your favorite add ins? Let us know by leaving a comment below.
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- 2 eggs ($.022)
- ½ cup oil (corn, canola, sunflower, safflower, etc) ($0.16)
- 1 cup sugar (white or brown) ($0.30)
- 1 tsp vanilla extract ($0.21)
- 1 tsp almond extract ($0.13)
- 3 cups rolled or quick oats uncooked ($0.63)
- 2 tsp baking powder ($0.04)
- 1 cup milk ($0.16)
- Preheat ovent to 350 degrees.
- Place all ingredients except for the milk into a mixing bowl.
- Stir together until well combined.
- Add milk to bowl.
- Mix by hand until batter has a smooth consistency.
- Pour into a 9X9 inch baking pan that has been sprayed with non-stick spray.
- Place in 350 degree oven and bake for 30 minutes or until it begins to brown on the top. (This sometimes takes as long as 45 minutes on some days.)
- Serve. (This is good topped with milk or eaten plain.)
- Store leftovers in the fridge, or make it ahead and store it for up to three days in the fridge.
Nutrition Information is calculated based upon a 1/8th serving of the recipe prepared as written above using granulated sugar.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.