Back in November, Em and her husband caught a flight to Houston, TX to visit their friends, Mark and Nadine, for the weekend. On their first morning there, Nadine made her Grandma’s baked oatmeal and an obsession was born. We’ve never had the privilege of meeting Nadine’s Grandma Patti, but she certainly sounds lovely, and we’re sure we’d love her just as much as we love this recipe. “Grandma Patti” is from Cathay, ND and was a farm-girl turned farm-wife.
Not only is this recipe SO easy, it’s also the perfect cold-morning breakfast that will fill you up and stay with you until lunch time. It’s also not packed full of butter and is fairly low on sugar so, although it is just sweet enough to tame a craving, it won’t totally wreck your diet. This baked oatmeal is just too good not to share, so after clearing it with Nadine (since it’s a family recipe), we’re passing it on to you. Here we go!
- ½ cup oil (can substitute applesauce)
- 1 cup brown sugar
- 2 eggs
- 3 cups quick oatmeal
- 2½ tsp baking powder
- 1 tsp salt
- 1 cup milk
- We’ve been adding a little cinnamon when we make it – optional!
- Preheat oven to 350º
- Mix oil, brown sugar and eggs
- Add oats, baking powder, salt and milk
- Pour into a buttered 9×5 (loaf) pan and bake at 350º for 30-35 minutes
- You can mix recipe and leave overnight (refrigerate) to bake in the morning
- Keep in fridge after baking and microwave before serving
We hope you enjoy this recipe as much as we do. We make it often and it never lasts long around here.