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.
This content is from the Meera S.T. Vargo collection.