This one-bowl recipe is easy to make and reheats beautifully for quick and healthy breakfasts on busy weekday mornings.
- Non-stick cooking spray
- 2 eggs, lightly beaten
- 1 1/2 cups low-fat milk
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 3/4 cup firmly packed brown sugar (dark or light)
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 2 1/2 cups old fashioned oats (not steel-cut), uncooked
- Fresh fruit & vanilla yogurt for topping, as desired
- Prep the pan: Heat oven to 350 degrees F. Lightly spray a 2 quart casserole pan with non-stick cooking spray.
- Mix: In a large bowl, whisk together eggs, milk, oil, vanilla, sugar, baking powder, cinnamon and salt. Stir in oats and mix well. Let mixture stand for about 15 minutes.
- Pour: Pour oat mixture into prepared casserole pan.
- Bake: Bake, uncovered, until center is just firm to the touch and knife inserted in center comes out clean (35 to 40 minutes). Cool for 5 minutes before serving.
- Serve: Cut into 6 slices and top each serving with some fresh fruit and yogurt as desired. Serve.
- If you prefer a less sweet baked oatmeal, you can reduce the sugar to 1/2 cup.
- Recipe adapted from Quaker Oats.
Keywords: baked oatmeal, easy breakfast recipe