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

Source: Midwest Living


Recipe Summary

20 mins
30 mins
30 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 5g; cholesterol 110mg; saturated fat 2g; carbohydrates 43g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 30g; protein 7g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.2mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.5mcg; sodium 341mg; potassium 206mg; calcium 111.1mg; iron 1.6mg.