This dish has me back at the breakfast table. I’ve even prepped it the night before and refrigerated it then baked the next morning. Was wondering if you have the nutritional info for this dish? I can’t wait to make the original recipe and make different variations with this build because I just love how this turned out! I increase amounts by 50% then bake in a 9 x 13 glass dish so I can have this several days in a week. I am thinking of adding even more almond extract, perhaps some unsweetened coconut flakes, and even some chopped up pieces of an unsweetened 100% cacao chocolate bar! Could I freeze it before cooking it? Can you double the recipe. I cooked it for the 40 minutes but it was still pretty much soup, even around the edges. 2 cups Quick oats. This is one of my favorite fall/winter breakfast recipes. This was so yummy! That’s a lot of sugar and I’m trying to figure out where all the sugar is from or is it a misprint? I added more salt, but only because that’s how I prefer my oatmeal. Much appreciate all of your fantastic recipes, which I have used over and over. It reheats very nicely. Thanks so much for making my mornings easier. . I’ve tried increasing the eggs (or adding more egg whites) to increase the protein. Mix oats, brown sugar, milk, oil, eggs, baking powder, salt, and cinnamon together in a bowl using an electric mixer. I also have mangoes but not sure what would work best with them. It would be a good dessert as well, just add ice cream! It’s just incredible, and such a nice dish to serve in the fall. The pecans are a must! Probably just a personal preference though! I love a double-duty entree! It is awesome. OM Goodness, so much better than I remember from a previous recipe I had used (which I couldn’t find in a hurry, BTW); reason I used yours. The sweetness was just right for us. So far every fruit I have used has worked to perfection. You may need to add just a few minutes to the baking time. I had it cold for breakfast this morning and it was exactly what I wanted . Let cool slightly then cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired. I also used 3 TBSP butter instead of 4 (but buttered the pan generously). If you want to omit them, I would suggest substituting ground flax seeds with water, applesauce or mashed bananas. And I can’t believe how easy it is to make. It really needed it. Just made this today and wondered if it needs to be refrigerated. **Oatmeal mixture can be refrigerated overnight if desired, then remove from fridge and let rest at room temperature 20 minutes while oven preheats and bake as directed. I’ve never liked hot oatmeal, so this recipe intrigued me. Thanks for all the great recipes! Glad you were able to salvage it (and thanks for the follow-up)! The other big change was that I left the butter out completely just to be healthier. Crunchy, creamy, not too rich but juuuust right! Jenn, thanks for the very quick response. I made this oatmeal but with frozen blueberries and no raisins, and really enjoyed it! I also used Ambrosia apples, which are a pretty sweet apple, so that might have countered the reduced sugar. I use soy milk which already has some sugar plus it sweetens as it cooks too. Also, I did not peel the apples and it turned out great. I start checking them after about 25 min. Made exactly as posted. I one-pot styled it by mixing all the ingredients in the baking dish. If it seems soupy at 45 minutes, bake it another 10 and then let it sit before cutting into it. Can I make this ahead of time and freeze it? Same baking time? Absolutely delicious! A huge favourite. I am going to take some to my parents, as I think they will love it. As for the nuts, I always use pecans. Works well with berries, peaches, etc. Trying today with prunes because I was out of raisins. This is consuming a dessert and calling it breakfast….not a healthy send off for children before school. I’d love to hear how it turns out! I have tried and enjoyed many of your recipes, and this was no exception. Would this work with bananas? But you solved my problem!!! This is really good! I’ve since made this twice, several others and bought your cookbook. I threw in a handful of fresh raspberries and blueberries last time I made it. Here’s a recipe to play with if you’d like to try it: http://5secondrule.typepad.com/my_weblog/2011/02/not-your-mothers-casseroles-baked-oatmeal-recipe.html. (still working on this.). Banana and coconut would also be good. I use chopped dates or dried cranberries instead of raisins. I would suggest retrying the recipe, but cut sugar per your preference. I make this almost once a week. Baked oatmeal is a traditional and comforting Amish breakfast casserole. My husband is extremely picky and actually requests I make this once a week! Her site is well organized and easy to find the ones we are interested in and her photos is what does it for me — it makes it easy for me to see what I want to do next and bring to my customers — I need those visuals and that makes site so well put together. I reduced the amount of brown sugar to a couple of teaspoons (better to make it less sweet since you can easily sprinkle some brown sugar on top if needed). We used almond milk to cut the dairy as well and it was amazing! Always worried about food safety… Smells fabulous and look forward to having it in the morning. YUM. … Adding the extra cup of oats was crucial to soak up the extra butter. Thanks so much for all of the great recipes and ideas and the easy to follow instructions, this has made my job so much easier and our customers very happy! I would like to make this using frozen peaches, but when thawed they generate a lot of juice. I love switching up the fruit and nuts. Preheat oven to 350 degrees. Any suggestions for lowering the sugar content w/o resorting to artificial extremes? My kids also loved it and they are pretty picky. Use 1 c steel cut oats & 1 c regular. Sure, Seal, that should work. Where can I buy the same one? Amount is based on available nutrient data. Made exactly as written and wouldn’t change a thing. Next time, if you feel like it needs to firm up more on the inside (but don’t want it too crisp on top) you could cover it with foil near the end of the baking time. Please let me know by leaving a review below. I wish I would have thought that through. Hi Merry, Yes, I would go ahead and refrigerate it; you can reheat it in the morning. (I don’t think baking it in glass would’ve made a difference.) Seriously SOOOO good! I just tried this. There’s loads of oatmeal and isn’t super-sweet so it doesn’t taste like a dessert. I got this recipe from a bed and breakfast in Amish country of Pennsylvania. You can also prep the night before and bake the following morning (chill overnight then remove and let it rest at room temp while the oven preheats). Thank you for this recipe! It is so easy. (Bake 25 mins). Used half raisins and half dried cranberries (ran out of raisins). This has become my breakfast staple, with a few modifications. The next time I make it my mom requested I use dried apricots. So I cut the brown sugar back to 1/4 cup. Unfortunately, my kitchen is under construction and it’s my turn to host faculty breakfast. this link is to an external site that may or may not meet accessibility guidelines. I also substitute Splenda/Truvia brown sugar blend, for a lower sugar version. Hubby and I had a portion for breakfast with maple syrup drizzled on it. I melted the butter and forgot it in the microwave by accident the second time I made it and didn’t miss it. This delicious recipe is simple and hits many marks . It’s for breakfast but I couldn’t wait till morning so I have just tried a small scoop with some plain youghurt over it and I love it. To compensate for the high liquid content I added 1 extra cup of oatmeal. Wow, this is absolutely delicious! I never liked oatmeal myself, that is until I tried this recipe. I usually put it together the night before and bake in the morning to save time. Just made this for breakfast this morning. Hoping this can be done. I like how the walnuts on top got a roasted flavor. Please LMK how the different varieties turn out! Mmmm. All ready to go. I will try it the next time I see her and give you an update. Warning to others though that if you’re using slightly less than 2 cups oats, like even just 1/4 cup less, the 1 tsp baking powder will be too much. I used cranberries instead of raisins. It’s a bit more firm and slightly drier due to the extra oats but still tasty. Have made other baked oatmeal that was too sweet for me even though my daughter loved it.
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