|Without a doubt, one of the most popular recipes on this site is my Baked Oatmeal….and rightly so. It’s deliciousness on a plate. It makes your taste buds sing. It makes your kids scream OATMEAL! It makes your dog beg. It makes you…well, it makes you regular. What more can you ask for in a breakfast food? Nothing I tell ya!Well, I wanted to update my old recipe because of the quick oats and sugar issue. I only buy rolled oats in bulk now (they go through less processing) and I don’t use brown sugar anymore. So, I played around in the kitchen a bit….okay, so I played around in the kitchen a lot. Let me just tell you, I made about 123,981,273 flops with this one. Why mess with something that’s already good? Well, to make it better. Except, my better was a long time coming.|
|First, I wanted to use kefir instead of milk…..so I tried that. I let my oaks soak overnight and then I baked it the next day. BOMB! Gag attack. It tasted like kefir oats on a plate….but we ate it, because we’re troopers. But, we didn’t really feel happy about it. I tried again, letting the kefir and oats soak in the fridge overnight so it wouldn’t ferment any more. BOMB! Good night. Kefir oats. No thanks. Bye, bye kefir. I’ll save you for cornbread.Why am I soaking overnight? Well, because rolled oats take a long time to soak up liquid – unlike the quick oats that only take about 5 minutes. Fixing them with the liquid before I go to bed means they’ll be ready in the morning without waiting. I’m not a waiter. I’m an eater.|
|I switched to whole milk instead of kefir. I fixed my oats and milk and put them in a bowl, covered the bowl, and stuck it in the fridge. The next day, I did my thang and made the oatmeal. It didn’t taste like kefir. SCORE! But something wasn’t quite right….it was good, but sorta weird. Oh wait. I forgot the baking powder. DUH.I tried it again the next week, remembering the baking powder and using milk instead of kefir…..and oh my word. It was finally RIGHT! Woohoo!!!!!!|
|As you can see, after sitting overnight the oats have soaked up all the liquid. Yummy!**This post is linked at Trim Healthy Tuesday.|
|This is such a delicious dish. It gets nice and warm inside, crispy on the outside edges. It’s happiness on a plate. Add some maple syrup and your family will kiss your feet. I made some raisin sauce for pancakes and used the extra on top of oatmeal. Very tasty. Oh, and I also updated my granola bar recipe to reflect the new ingredients I use.|
Overnight Baked Oatmeal
2 cups rolled oats (old fashioned oats)
1 cup whole milk
1/3 – ½ cup sucanat (based on how sweet you want it)
2 tablespoons melted coconut oil
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon
In a mixing bowl, combine the oats and milk. Cover and refrigerate overnight.
In the morning, add the remaining ingredients and mix well.
Pour into a greased 8 inch baking dish.
Bake at 350 degrees for 30 minutes.
***Add-ins: raisins, chocolate chips, dried fruit, nuts, peanut butter, pureed fruit, chopped fresh fruit, etc.*******
Overnight Baked Oatmeal Trim Healthy Mama Style
2 cups rolled oats
1. Mix oats and almond milk. Cover and refrigerate overnight.
**This is an E breakfast. I serve mine with 1 teaspoon of virgin coconut oil on top. So good!
Baked Oatmeal Revised
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