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by Heather Harris Brady

I first had this dish at a lovely b&b, where they served this warm for breakfast with a scoop of vanilla ice cream on top. I started looking into the recipe when I got home, and tested a few variations. I can see why it’s a regular on their menu, it’s delicious, smells amazing, and you make it the night before. All you have to do in the morning is pop it in the oven.

Baked Oatmeal, Serves 6

3 c. old-fashioned oatmeal (rolled oats, not quick-cooking or steel-cut)

1/3 c. butter

2 eggs

1 t. vanilla

1 t. cinnamon

1-1/3 c. milk

3/4 c. brown sugar

1-1/2 t. baking powder

Lightly grease a 9″ deepdish pie pan. Melt the butter and whisk in everything but the oatmeal.

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Stir the oatmeal in last and pour it all into the pie dish.

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Cover with plastic wrap and refrigerate overnight. In the morning preheat the oven to 350. Bake the oatmeal for about 35 minutes, until the middle is no longer jiggly.

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Slice into wedges and sprinkle with powdered sugar. Serve warm with cream, sauteed apples, ice cream or dulce de leche.

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One year ago: Mexican Lasagne

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