I’ve tried baked oatmeal recipes in the past that were good but they usually required me to prep the oats by soaking them in the liquid overnight or for a few hours before baking but let’s be REAL… I usually never remember! I like to think of my self as the planning type but most of the time, I just wing it. For these reasons above, I stopped making baked oatmeal. (Long, dramatic sigh)
BUT the other day I was looking for something homemade, easy and only required a few simple ingredients that I already had on hand. I found the EASIEST, dump and go recipe for baked oatmeal and guess what, I don’t even have to soak the oats! That’s what we call in a mother’s kitchen a win, win scenario.
Follow along with me as I whip up this delicious recipe that is perfect for fall breakfasts or pretty much any time of the day!
Ingredients
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
P.S. I apologize in advance for the poor picture quality, I was literally throwing it together this morning for breakfast and well, the lighting wasn’t great.
