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Baked Oatmeal

By Caroline Cummins, from the Culinate Kitchen collection

Serves	6 to 8
Total Time	1 hour

Introduction

This recipe (slightly adapted to make it palatable to the lactose intolerant) comes from the Greenlake Guesthouse, a bed-and-breakfast in Seattle, Washington. It’s an easy way to feed a crowd oatmeal for breakfast.

Ingredients

	3	cups rolled oats
	¾	cup brown sugar
	2	tsp. baking powder
	1	tsp. ground cinnamon
	½	tsp. grated nutmeg
	1	tsp. salt
	2	eggs, beaten
	1	cup milk (almond, soy, or other non-dairy milk is fine)
	½	cup (1 stick) butter, melted, or 2 Tbsp. vegetable oil mixed with 1 cup applesauce

Steps

Preheat the oven to 350 degrees. Butter or oil a square baking dish (either 8 or 9 inches square is fine).
Combine all the dry ingredients in a bowl. Combine all the wet ingredients in a larger bowl. Add the dry ingredients to the wet, and mix together.
Spread the mixture in the prepared baking dish and bake for 35 to 45 minutes, until the oatmeal is browned on top and a toothpick inserted in the middle comes out clean.
Cut into wedges and serve warm, with milk or cream, raisins or dried cranberries, and chopped nuts. In summer, serve with fresh berries; in winter, try fresh pears or caramelized apples on top.

Notes

Variation: For a faster cooking time, use greased ramekins instead of a single baking dish and bake for about 20 to 25 minutes.

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