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

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

242 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 110 mg cholesterol; 341 mg sodium. 206 mg potassium; 43 g carbohydrates; 2 g fiber; 30 g sugar; 7 g protein; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 2 mg iron;

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