I fell in love with this recipe at our annual family camp out / reunion. I had it for breakfast every morning!!! You can double the recipe and baked it in a #12 Dutch oven. You can change this recipe to fit your tastes. I make it with peaches and it tasted like a peach cobbler, when I served it I put a bit of raspberry jam on the top and I was one happy camper!
Baked Oatmeal
2 cups rolled oats (not instant) 1 teaspoon Baking Powder 1 teaspoon Cinnamon 1⁄2 teaspoon Salt 1/3 cup Brown Sugar OR Maple Syrup 1 3⁄4 Cups Milk 2 large eggs, beaten 2 Tablespoon melted butter or 2 Tablespoons applesauce 2 teaspoon vanilla extract 1⁄2 Cup chopped walnuts or pecans or almonds 1 1⁄2-2 Cups fresh or frozen fruit of choice, Huckleberries, blueberries, peaches, raisins, sliced bananas or a combination.
You can also use apples. Use 2 gala apples peeled and sliced, sauté the apples with 2 tablespoons butter, 1 Tablespoon Orange Juice, and 2 Tablespoons brown sugar to soften them a bit.
Preheat oven to 375 degrees. Butter or spray an 8×8 baking dish. In a large bowl combine the oats, baking powder, cinnamon and salt (this can be done the night before). In another medium bowl, whisk the sugar OR maple syrup, milk, eggs, butter and vanilla. Spread half of the oat mixture in the baking dish. Top it with half of the nuts and fruit. Then add the rest of the oat mixture on top. Gently pour the milk/egg mixture over the oats and shake the dish a bit so the ingredients settle. Scatter the rest of the nuts and fruit over the top.
Bake for 35-45 minutes until the top is golden and the oats have set. Serve with a bit more sugar or maple syrup if you like it sweeter, I pour a little milk (Ok, so I really use half and half) over it. You can half the recipe and bake in a loaf pan, or you can double it and bake in a 13 x 9 pan.
**Gluten Free using Gluten Free Oats, and to make Dairy Free use Almond Milk and margarine.
Please contact me if you have any questions. I am happy to help with any recipe. You should see how many cookbooks I have.