Time 50m Yield 9 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.
Time 45m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, stir together the oats, brown sugar, salt and baking powder. In a separate medium bowl, stir together the eggs, milk, vanilla and canola oil. Pour the wet ingredients into the dry ingredients, and stir until well blended. Spoon into the prepared baking pan, and spread evenly. Sprinkle walnuts over the top. Bake for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
Time 55m Number Of Ingredients 10 Steps:
Gather the ingredients. Position a rack in the center of the oven and heat to 350 F. Grease an 8-x 8-inch or 9-x 9-inch baking dish with butter or baking spray. Melt 1/4 cup of butter in a small saucepan over low heat or microwave in a microwave-safe bowl until melted. Set aside. In a large bowl combine the rolled oats, baking powder, cinnamon, and salt. Stir to blend the ingredients. In a medium bowl, whisk together the eggs, milk, vanilla, and maple syrup until combined. Add the egg mixture and melted butter to the oats, then mix until well blended. If desired, stir in 1 to 2 cups of any additional mix-ins, such as berries, nuts, or chocolate chips. Pour the oat mixture into the prepared baking dish, spreading into an even layer. Bake until golden brown and set, 35 to 45 minutes. Let cool for 5 minutes. To serve, slice or scoop the baked oatmeal onto plates, then drizzle with syrup or top with yogurt, if desired.
Yield 6 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350°F (180˚C). Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer. In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt. In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine. Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes. Bake until the top of the oatmeal is set, 30-40 minutes. Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired. Enjoy!
More about “easy baked oatmeal recipes”
Yield Serves 6 generously, or 12 as part of a larger brunch spread Number Of Ingredients 12 Steps:
Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish. In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt. In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla. Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
