Monday, May 7, 2012

Maple & Brown Sugar Baked Oatmeal


Breakfast is sometimes the forgotten meal.  For many families, the hustle and bustle of getting out the door in the morning is strenuous enough.  Then when you have to take time to eat and make sure the kids eat, plus cleanup.  Well, lots of folks grab a breakfast bar (if they remember) and head on out to get the day started.  Yep, I've been there. And still there many days.  But some days, you just want to eat a really good (and filling breakfast).  And you really need to.  I cannot skip breakfast. I may eat something quick, but I gotta eat.  My stomach is on a regular cycle, and it does not like to be disappointed.  So although you may not have time to whip up fresh pancakes every morning.  Maybe you do have time for some baked oatmeal.

You can make the batter the night before, pour it into a prepared baking dish, cover it with some plastic wrap and pop it in the fridge.  When you wake up, put it in the oven (remove the plastic wrap) and by the time everyone is showered and changed you can have a delicious breakfast ready to eat.  Or, if you really just can't be bothered, make it one weekend morning when everyone is off from work and school.  It's a meal that you don't have to fuss over so you can relax and enjoy the morning with your family. But it'll taste like you've spent the whole morning whipping it up. 
Ingredients:
3 cups quick-cooking oats
1 cup (packed) brown sugar
1 stick salted butter, melted
1 1/4 cup milk (2 %)
2 eggs, beaten
1 tbsp. baking powder
1 tsp. ground cinnamon
1 tsp. liquid maple flavor

Directions:
Preheat oven to 350F degrees.
Spray an 8x8 baking dish with nonstick cooking spray.
In a large bowl, combine brown sugar, melted butter, milk, beaten eggs, baking powder, cinnamon and maple extract. Whisk well to combine.
Here's a little tip for those of you who may be new to baking or cooking.
When a recipe calls for "beaten" eggs, that means you should whisk (or use a fork) to beat the eggs, breaking the yolks, before adding to the batter.  This just helps to ensure the eggs get completely incorporated into the batter you'll be putting them into.
Also, liquid maple flavor can be found in the baking aisle of your grocery store near where all the extracts are located.  There are different types of brands depending on where you shop. 
 Once your batter has been whisked together, stir in 3 cups quick cooking oats.
 I like to use the quick-cooking oats because they make the baked oatmeal a bit softer in texture which I prefer.  I have made this with the Old-Fashioned oats and it also turns out well.  My family just prefers the texture of the smaller quick-cooking oats. Just do not use the steel cut oats that have become so popular these days. They just do not turn out well at all with this recipe.
Pour batter into prepared baking dish.
 Bake for about 20-25 minutes.
Oven times vary so you just want to make sure the edges are lightly browned and the center should no longer be jiggly.  If you prepared the batter the night before and put it in the fridge, baking times will be a bit longer because you are starting with a cold dish.
Slice into squares and serve warm.
For me, the best way to eat this is with a little warm milk drizzled on top.
 And some warm syrup...yummmm.
 Such a great way to start your day.
Works great for brunch too.
 Cook's Notes: I have made this with the Brown Sugar Splenda Blend. I had some leftover from a pie I made for my Mom (who is diabetic). I used 1/2 cup and it turned out delicious. You can also use margarine and instead of the eggs you could use a product like Eggbeaters. So there are a lot of different options you could use here if you have specific dietary needs.
Enjoy!


22 comments :

A Lovin' Forkful said...

This looks wonderful. I think I need to give your recipe a try, I know my family would love it. Thanks. :)

Melissa said...

Oh I love baked oatmeal! Once in a great while my mom would make it for us. It was always a surprise when we would wake up to it on a Saturday morning, couldn't get much better then that :)

Janna said...

I've never seen baked oatmeal but I can't wait to try it!!!! Yummy!

The Better Baker said...

Oh Honey!! You definitely are a woman after my heart...and my taste buds. ;-} I am SUCH a lover of anything oatmeal...gonna try this version soon. Thanks for sharing another deliciously easy recipe. Have a terrific Tuesday. XO

egb said...

Love, love, love the step-by-step. This looks simple and delightful!

kale said...

I wish I could find some natural baking flavor here, but maybe one day I will!

Debra Kapellakis said...

That looks yummy. I love oatmeal.

J. Hall-Swadley said...

I just made this, and it is absolutely DEE-Vine!!! It tastes like a warm oatmeal cookie! I eat oatmeal every morning, but I've never baked it before. I tell you what, I will never microwave another packet of oatmeal again. Not after tasting this scrumptious recipe. Thank you so much for posting!!!

J. Hall-Swadley said...

P.S. I can't wait to try your Coconut Poke Cake now. It's my anniversary today, and my husband's favorite dessert is coconut cake. I'm going to make it tonight. I'll let you know how it turns out!!

The Country Cook said...

J - thank you SO very much!! So happy you loved this one. It is a favorite in our house. I love that description - like a warm oatmeal cookie. That is a great way to describe it! I really appreciate you taking the time to leave a comment on here. I just love hearing when a recipe turns out well - thank you! :)

Becky said...

Your baked oatmeal looks great. I have made baked oatmeal before and it's so good. It's even good reheated in the microwave.

Anonymous said...

Hi, I am getting ready to make this recipe and I thought I would ask about the butter. I have land o lakes butter and their sticks of salted butter are 4 TBSP vs the normal 8 TBSP. I don't use salted butter very often, so are you calling for 4 TBSP or 8 TBSP of salted butter? Thank you. Kim

The Country Cook said...

Hi Kim, it's one full stick of butter (8 tbsp). Hope you like it! ~Brandie

Anonymous said...

I have made this twice now and it is fabulous!
The second time I also added Flax meal and some dried cranberries YUM! Thanks for the recipe!

Anonymous said...

I make this for my husband and he loves it! I substitute coconut oil for the butter and I use a banana instead of the eggs and leave out the maple flavoring.

The Country Cook said...

Ooooh, I love that you added cranberries to it - nice! Anonymous - so happy your husband likes it. It's always nice to hear about substitutions people use. Glad it is a good recipe for ya! ~Brandie

Anonymous said...

I would like to try this but have no maple extract. Could I use maple syrup instead? And how much would I use?

Lauren Barnard said...

Do you think this would freeze well? If so, how would you freeze it, before or after baking? Thanks!

Anonymous said...

Can you use the Old fashioned oatmeal? My husband does not like the texture of quick oatmeal.

Kristie Crouse said...

I loved this baked oatmeal and the flavors were perfect. But I had to comment that the baking time for me was over an hour! That center just stayed jiggly forever. I've looked the recipe over and over and I'm sure I did everything right. But still, so delicious!

Brandie Skibinski said...

I don't recommend the old-fashioned for this. They just don't bake up soft enough for this to work properly. Thank you for mentioning your cooking time. Strange how it took that long! But always interesting to hear about different baking times in case anyone else has issues. :)

Anonymous said...

We have used this recipe for a year or so and love it! We eliminated the butter and brown sugar and have replaced it with 2 cups of fruit ... sliced bananas, peaches, apples. Whatever is in season or we have found in the bruised fruit section of the produce aisle.