Baked oatmeal?! Who’s ever heard of such a thing, right? That’s what I thought when I saw this recipe but as it turns out, it’s awesome! (And did I mention it’s SUPER EASY? Because it is.) Think oatmeal meets a granola bar and you’ve got baked oatmeal.
So, I tend to to go thru these phases of things I am obsessed with for a short time and then forget about. For example, a few weeks back I was on a chocolate and peanut butter oatmeal kick in the mornings (it’s like a no-bake cookie, but without the sugar and butter…pretty stinkin’ fantastic!), hence the insane amount of oats I now have in my pantry. So, then it becomes time to get creative with what you’ve got and try to make use of it all. Granted, oats are a pretty versatile ingredient so it’s pretty hard to mess that up, but really…who needs another oatmeal raisin cookie or oat bran muffin recipe? Exactly. Enter baked oatmeal…it’s healthy, quick, easy, and delicious. It’s one of those recipes that isn’t an every day thing so it’s special, but not so special that you have to get up at 5 AM to make it so it’s basically a win-win situation. Can we say weekend breakfast?
I should also mention that FALL IS FINALLY ALMOST HERE!! Words simply cannot express the love I have for this season and I am always so excited to start baking again with maple, cinnamon, nutmeg, cloves, and pumpkin just to name a few. Everything about it is so fantastic…the 50 degree weather, the crisp morning air, the leaves, the fact that hoodies can be worn again…it is hands down the best time of the year and anyone who says otherwise is obviously not right in the head. (I’m not biased or anything. :)) As an ode to Fall, I decided to make the pumpkin spice version of this, and can I just say that it will make your kitchen, and house for the matter, smell AMAZING! It’s like oven potpourri. Anyway, here’s the recipe:
- 3 cups quick cooking oats (not instant)
- 1/4 cup all-purpose flour
- 1 cup packed brown sugar
- 1 tsp. cinnamon
- 2 tsp. pumpkin spice
- 1 tsp. salt
- 2 tsp. baking powder
- 2 eggs
- 3 Tbsp. unsalted butter, melted
- 1 cup milk
- 1 cup pumpkin puree
- 2 tsp. vanilla extract
- 1/4 cup brown sugar (for the top)
Remember how I said this recipe was insanely easy? That’s because all you do is mix all those ingredients together in a large bowl and pour it into a greased 9×13 pan, then top it off with the remaining brown sugar.
Bake at 350 for 30-40 minutes.