Rebecca’s Baked Oatmeal

I had never even heard of baked oatmeal until we moved to Central Pennsylvania. Apparently it is an old Amish tradition. Who knew? 

It’s not the prettiest thing in the world, but it’s really good. Basically like having cake for breakfast, except slightly better for you. (only slightly) My friend Rebecca made it for one of our Mom N Me meetings a few years ago and I immediately asked her for the recipe. Rebecca is not a blogger, so she said I could share it with you. 

I made this recipe as part of our breakfast for dinner meal this week.

Traditional Baked Oatmeal

3 c. rolled oats (just regular Quaker Oats)
1 c. brown sugar
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 c. milk
2 eggs
1/2 c. melted butter
2 tsp. vanilla extract
3/4 c. dried cranberries or raisins

You can also add chopped nuts, like walnuts or pecans, if your little heart desires. 

Directions:
1. Preheat oven to 350.
2. In large bowl, mix together first five ingredients (the dry ones). Beat in milk, eggs, melted butter and vanilla extract. Stir in dried cranberries. Spread into  well-greased 9×13 baking dish.
3. Bake for 40 minutes.

I have also made this with quick cooking oats and it turned out fine. 

I like to serve it with fresh blueberries and whipped cream. Sometimes you get lucky and it will set into bars, but usually I find it’s more like the consistency of coffee cake. The photo at the top of this post is a stock image. In real life, it looks like, well, oatmeal when I make it in my own kitchen and dish it out to serve to the kids. But it does tastes delish, I promise.