I was first introduced to baked oatmeal many years ago by my Mennonite in-laws and I’m forever grateful. It was a revelation! A breakfast unlike any I’d ever had: in between a soft, custard-like cake and a bowl of oatmeal. Only it stuck to my ribs longer because it contained eggs, butter, milk, and sugar.
If you know me at all, you know I can’t eat dairy, so I altered a recipe I found in a Cooking Light magazine. This is what I fed to my two kids several times a month and they gobbled it up happily. They would even eat it left-over the next morning. Recently, I made it for Alan, who’d never tasted Baked Oatmeal before, and he liked it enough that he ate it left-over the next morning as well.
So here it is:
If you’re feeding more than two or three, I’d double the recipe and put it in a 9×13 baking dish.
- 2 cups rolled oats (mine are gluten free)
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1 1/2 cups milk ( I use dairy free milk, such as almond or cashew milk)
- 1/2 cup unsweetened applesauce
- 2 tablespoons butter (I use coconut oil, vegan butter, etc.)
- 1 large egg, beaten
Preheat oven to 350. In large bowl of a stand mixer, combine milk, applesauce, melted butter or coconut oil, and egg. Mix well. Add in the rolled oats, brown sugar, and baking powder. Mix until combined. Pour mixture into a greased 8×8 baking pan. Bake 20-22 minutes. Serve warm.
Wasn’t that simple? I hope you like it as much as we all do!