This delicious baked oatmeal can be made the night before.
By LORI LESLEY
This baked oatmeal recipe is perfect to put in the fridge the night before you want to start a new day with a deliciously hearty meal.
Most of my favorite meals come from a well-buttered Crow Canyon baking dish - especially one that I “borrowed” from my mom long ago and has now taken permanent residency in my home. (Sorry, mom!)
WHAT’S IN IT
½ cup vegetable oil
¾ cup sugar
1 cup milk
½ t. salt
1 T. baking powder
3 cups rolled oats
Half and half
Other options: dried or fresh fruit, nuts and chocolate chips.
HOW TO MAKE IT
In a large mixing bowl, whisk ½ cup of vegetable oil and ¾ cup sugar.
After it is well mixed, add 2 eggs and 1 cup of milk and mix. Then add ½
teaspoon of salt, 1 tablespoon of baking powder and 3 cups of rolled oats.
Pour the mixture into a well-greased 9x13 baking dish and sprinkle brown sugar and cinnamon on top.
Cover with foil and refrigerate overnight.
This mixture is going to look very soupy, but don’t be alarmed because something magical happens overnight!
When you are ready to bake, preheat oven to 350 degrees.
Bake uncovered for 30-35 minutes or until the top and edges of the oatmeal are golden brown.
Meanwhile, warm 1 tablespoon of butter in a saucepan over the stove and combine in 1-2 cups of half and half.
When the oatmeal has finished baking, serve with your favorite toppings such as dried fruit, bananas, pecans, shredded coconut or chocolate chips.
Pour the half and half and butter mixture over the oatmeal and serve warm.
This is a great recipe to make at home during a long weekend and it warms up wonderfully.