Ingredients
Method
- Cream together the butter, brown sugar, and eggs. I don't get my mixer out, just use a wire whisk and whisk it well.
- Add the oats, baking powder, salt, and milk.
- Stir all together.
- Bake in a 9x9 pan on 350℉ for 30-35 minutes. You can mix it up the night before and store in the refrigerator until morning.
Notes
In a hurry?? Spread into a 9x13 pan instead of a 9x9 and it will bake much faster because it is a thinner layer. Alternatively, if you have a microwave, you can bake it in there for 10 minutes on high.
Other options: Add finely chopped fruit or nuts of choice right before baking. Sprinkle with cinnamon and add raisins. Add 1/4 cup pumpkin puree and only 1/4 cup milk and some pumpkin spices.
Serving ideas: We eat our baked oatmeal with fresh, cold milk and fruit. I always make a double and sometimes a triple recipe and leftovers get stores in the refrigerator and we enjoy the baked oatmeal as a cold cereal alternative for the next couple mornings.
Growing up, we weren't fans of oatmeal made on the stovetop, this way my mom's alternative and has become a favorite in my family's breakfast rotation as well.