Prep this oatmeal tonight for a delicious breakfast tomorrow! Add in your favorite dried fruit and a crispy cinnamon-sugar topping and you’re ready to start the day.
Packaged microwaveable oatmeal, while convenient, cannot compete with homemade. Call me a food-snob but I think most things apply to that scenario.
Until I found this recipe at Lynn’s Kitchen Adventures, I did not think that oatmeal could be a weekday breakfast option. After preparing the night beforehand, I woke up a bit earlier in order to get the oatmeal out of the fridge and into the oven to cook while I took my time getting ready for the day (yes I spend less than an hour to get ready in the morning).
Lynn does mention that you may cook this right away, but the texture is better if you let it sit overnight. Also, I wanted to serve this with fresh fruit on top as a raisin alternative, but I have a weakness for fruit and ate all of it before morning. Oh well, I do not dislike raisins, just thought fresh fruit would be better!
The golden color was beautiful out of the oven. Crunchy edges are not something I am used to with oatmeal but the texture was great! And the middle was nice and soft to contrast. I did add milk to mine as I found it to be a bit dry without it (Brent thought it was fine without, but added syrup on top). But overall it was pretty darn tasty.
I should try my father’s apple harvest oatmeal (with chopped apples and nuts) in this baked format. Another day…
Post updated 10/29/20, photos above and below are the originals.
- 3 cups rolled oats (not quick)
- 1 cup raisins or other fried fruit
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/2 cup applesauce
- 1/2 cup vanilla yogurt
- 1/2 cup milk
- 1/4 cup oil
- 2 eggs
- Cinnamon-sugar for topping (optional)
- Lightly grease an 8x8-inch pan. Set aside.
- In a large bowl, mix together oats, raisins, sugar, baking powder, cinnamon, and salt.
- In a separate medium bowl whisk together applesauce, yogurt, milk, oil, and eggs. Stir into oat mixture.
- Pour into prepared pan, cover, and refrigerate overnight.
- Preheat oven to 350F. Uncover, top with cinnamon-sugar (if using), and bake for 45-50 minutes or until set and golden on top.
- Serve with more cinnamon-sugar on top and/or milk.
Source: Adapted slightly from Lynn’s Kitchen Adventures.