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Baked Oatmeal

From the Meera S.T. Vargo collection

Serves	4
Prep Time	10 minutes
Cook Time	35 minutes
Total Time	45 minutes

Introduction

Baked oatmeal is great when you are making a breakfast or brunch spread. The texture is different from oatmeal cooked on the stovetop — more toothsome. This recipe is adapted from the cookbook A Real American Breakfast, by Bill Jamison and Cheryl Alters Jamison.

Ingredients

	1½	cups old-fashioned oats
	2	Tbsp. butter
	1½	cups boiling water
	1½	cups milk
	2	Tbsp. brown sugar
	1	tsp. cinnamon
	¼	tsp. salt
	½	cup currants or raisins
	~	Extra milk

Steps

Preheat oven to 350 degrees. Lightly butter an 8-inch (covered) baking dish.
Place the oats and 2 Tbsp. butter in a medium bowl. Pour boiling water over. Let stand 5 minutes.
Stir in milk, sugar, cinnamon, salt, and currants or raisins.
Spoon mixture into prepared baking dish. Bake, covered, for 30 to 35 minutes, or until bubbling.
Serve with extra milk.

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Tags

baking,
breakfast,
grains,
oats,
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There are 6 comments on this item

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Unrated

33% recommend this recipe

1. by Mama Menig on Feb 20, 2007 at 11:41 AM PST

2. by anonymous on Feb 20, 2007 at 11:44 AM PST

I would like to see recipes modified to accommodate diabetics, please.

3. by Carrie Floyd on Mar 5, 2007 at 9:51 AM PST

My friend Catherine, a registered dietician, tells me that the following link is an in-depth and reputable source. Click on the Diabetes Food Guide Pyramid, which will take you to each food grouping, then click on grains to see that for hot cereal the serving size is 1/2 cup. You can then figure out any other oatmeal additions by clicking on the appropriate food group for serving sizes. I hope this helps!

http://www.ndep.nih.gov/diabetes/MealPlanner/en_intro.htm

4. by anonymous on Jan 24, 2008 at 10:51 AM PST

I love this recipe. I take it cold to work to eat as an afternoon snack with a few nuts added.

5. by umsami on Feb 5, 2008 at 9:06 PM PST

Diabetes Modifications: It only has 2 Tbsp of brown sugar for the entire recipe, which is not a lot. Personally, I’d use the brown sugar. But, you could substitute brown sugar Splenda or the brown sugar twin stuff... or try something like agave syrup. Leave out the raisins if you’re diabetic. Instead, serve it with fresh berries. They’re lower on the glycemic index (less impact on blood sugar) and will up the fiber. To make it even more glycemic index friendly, use barley instead of oats. :)

6. by Anne Fresia on Jun 22, 2009 at 12:31 PM PDT

I have been doing baked oatmeal for over a year now. During fresh fruit seasons, I make it almost like a pie witha layer of fruit on the bottom. Depending on my needs for the day (i.e., when will I eat next?), I vary whether or not I add sugar or fats to the oatmeal.

One of the bast things about it is that it’s much easier to clean up than oatmeal in the pot!

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