My husband is originally from Illinois and when his parents come up for the weekend it is always assumed that Baked Oatmeal will be on the table in the morning. It is one Tim’s mom’s favorite things that I make and it is absolutely the easiest thing to make for breakfast for a bigger group. (Truthfully, this recipe makes a 9×13 pan of oatmeal and there is always only one piece left between the five of them eating it. The last piece usually heads back to IL with Tim’s mom.)
This morning deliciousness needs to be made the night before as the oats need to do some serious soaking overnight in the fridge. With that said, I usually throw this all together at about 10:00pm and it takes about 15 minutes start to fridge.
I will be very honest with everyone reading this post, this recipe is not “low-carb”. It is also not something we make everyday. I typically have a very small piece along with my typical eggs thanks to my blood sugars naturally soaring during the morning hours. Still, it is a treat and I think that life needs treats even if your pancreas took a permanent leave of absence.
What You Need:
- 3 Cups Oats
- 3 Eggs
- 1 1/2 Cup of Milk
- 1-2 Teaspoons Vanilla
- 1/2 Cup Oil – I use Coconut
- 3/4 Cup Honey or Brown Sugar
- 1-2 Teaspoons Cinnamon
- 1 Tablespoon Baking Powder
- 1/2 Craisins
- 2/3 Cup Frozen Blueberries
- 1/2 Teaspoon Salt
- Alternate Add-Ins: Diced Apples with Raisins and Craisins
What To Do:
- Mix together all wet ingredients, add in dry ingredients adding the oats last and mix.
- Add in fruit and mix well.
- Grease glass 9×13 in pan.
- Pour into pan, cover and place in fridge overnight.
- In the morning, bake uncovered, at 350 degrees for 30-40 minutes, rotating pan halfway through.
- Remove from oven when the edges just begin to brown. Serve with butter, maple syrup and/or honey. I also like to top it with Greek yogurt if you’re a yogurt person.