Baked Oatmeal Wisconsin-Style | Midwest Living

Baked Oatmeal Wisconsin-Style

Baked Oatmeal Wisconsin-Style

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  • Makes: 4 to 6 servings
  • Prep 20 mins
  • Cool 30 mins
  • Bake 30 mins

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Cinnamon, sugar, milk, and eggs are mixed with oatmeal to create this hearty breakfast casserole.


  • Butter
  • 1 3/4 cups water
  • 1/8 teaspoon salt
  • 1 cup rolled oats
  • 2/3 cup milk
  • 2 eggs, lightly beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Milk or half-and-half (optional)


  1. Lightly butter a 1-1/2-quart casserole; set aside. For oatmeal, in a medium saucepan, bring water and 1/8 teaspoon salt to boiling. Slowly stir in oats. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes for quick-cooking rolled oats or 5 to 7 minutes for regular rolled oats or until most of the water is absorbed and the oats are tender, stirring occasionally. Set aside.
  2. In a small bowl, whisk milk and eggs until well combined; set aside. In another small bowl, stir together brown sugar, baking powder, cinnamon and 1/4 teaspoon salt. Stir brown sugar mixture into oatmeal. Fold egg mixture into oatmeal mixture. Pour oatmeal mixture into prepared casserole.
  3. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until center is just set and a cinnamon-sugar crust forms on top. Cool about 30 minutes. Serve warm with additional milk or half-and-half, if you like. Makes 4 to 6 servings.


  • Fruited Baked Oatmeal: Prepare as directed above, except stir 2/3 to 3/4 cup raisins or golden raisins, snipped pitted dates or dried cranberries into brown sugar mixture. Continue as directed.

Nutrition Facts

(Baked Oatmeal Wisconsin-Style)

Servings Per Recipe 4, sat. fat (g) 2, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 24, fiber (g) 2, Cobalamin (Vit. B12) (µg) 1, sugar (g) 30, sodium (mg) 341, Potassium (mg) 206, cal. (kcal) 242, calcium (mg) 111, pro. (g) 7, iron (mg) 2, vit. A (IU) 194, carb. (g) 43, Thiamin (mg) 0, Fat, total (g) 5, Riboflavin (mg) 0, chol. (mg) 110

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