Rae Bates photo

Baked Oatmeal

September is National Breakfast Month. We’re a couple who enjoys oatmeal. As a matter of fact, most mornings I make The Furry Guy oatmeal with raisins and dried cranberries for breakfast. I’m up long before he is, so I make it and, when he’s ready, he heats it up and adds blueberries. That’s his preferred breakfast.

Every once in awhile, especially as the weather cools, I make baked oatmeal. He calls it oatmeal cookie breakfast. It’s a recipe I adapted from one I got years ago. It’s changed enough that it bears little resemblance to the original recipe. I hope you enjoy it.

May your week ahead be filled with sunshine.

Rae’s Baked OatmealRae of Sunshine logo

½ c vegetable oil
½ c raw sugar or maple syrup*
2 eggs
¾ t baking powder
½ t freshly grated nutmeg**
½ t cinnamon
½ t salt
1⅛ c milk (reduce to 1 c if using maple syrup)
3 c quick oats (Do not use instant oatmeal.)

Preheat oven to 350°F. Grease an 8" or 9" square pan or Everyday RockCrok

Beat oil and sugar until thoroughly mixed. Add eggs; mix thoroughly. Add remaining ingredients, mixing well after each one. Pour into pan. Bake until firm-approximately 1 hour.

*You may use regular granulated white sugar, but it won’t taste as good.

**Freshly grated nutmeg bears little resemblance to the ground nutmeg you can buy. Yes, you can substitute that in this recipe, but you really shouldn't.


Rea Bates is an Independent Consultant with the Pampered Chef. You can see her Facebook Page by clicking HERE. Her column appears each Sunday in Peru Indiana Today.