Love me some Baked Oatmeal

Amish baked oatmeal is one of my favorite breakfasts. It's warm, comforting, and tasty. It's a nice variation to the usual bowl of oatmeal. You can prep it the night before; the only down side is that you do need to wake up early enough to bake it before the kids get cranky. Here's my favorite recipe so far (thanks food.com) with my tweaks in parentheses.

Amish Baked Oatmeal

1/3 cup butter, melted (when I doubled this, I made almost half of it butternut squash puree; you can also use applesauce or some other fat substitute if you like and I'm sure you could completely replace the butter, I just haven't vetted that theory yet)
2 large eggs
3/4 cup brown sugar
1 1/2 tsp baking powder
1 1/2 tsp vanilla
1 tsp cinnamon or nutmeg (it says 1 tsp nutmeg but I'd use 1/4 to 1/2 if subbing for cinnamon)
1/4 tsp salt
1 cup + 2 tbsp milk
3 cups oatmeal, regular or quick


1. Spray an 8"x8" baking pan with cooking spray.
2. Beat eggs well.
3. Add brown sugar, baking powder, vanilla, cinnamon, and salt and mix well.
4. Whisk in butter, milk and then add oats.
5. Stir well, pour in pan and refrigerate overnight (or bake immediately if you didn't plan ahead).
6. Bake, uncovered, at 350 for 35-45 min. or until set in the middle.
7. Serve hot with milk poured over (and fresh or dried fruit) (also good cold if you don't want to trouble with reheating the leftovers).

This feeds the kids and I for 2 or 3 days at least.

Rosemary

P.S. I made this with steel cut oats once. Turned out great, just chewier, which is fine as long as everyone at the table can chew well enough.