Baked Oatmeal Revised
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

2 eggs

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 cup almond milk
2 1/2 tablespoons truvia (I make homemade)
2 tablespoons applesauce
1/3 cup egg whites
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon

1. Mix oats and almond milk. Cover and refrigerate overnight.
2. In the morning add remaining ingredients and stir well. Pour into greased 8 inch pan.
3. Bake at 350 for about 25 minutes.

**I serve mine with 1 teaspoon of virgin coconut oil on top. So good!
**This is a good base recipe to add whatever you like: chunked apples or other fruit, cocoa powder, peanut flour, etc.
**4 servings

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About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and a stay-at-home mom to her two children, Annie (3) and Andy (newborn). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook and Twitter to keep up with her daily antics.

  • http://thepurposedheart.com Mindy @ The Purposed Heart

    Definitely going to have to try this, Stacy! I make baked oatmeal almost every week, and I’ve been using your idea to make it in muffin pans lately. That is such a genius idea! We eat the oatmeal “muffins” almost every Sunday on our way to church. :-)

    • Stacy

      Oh good! That tickles me pink. :-)

  • http://novicelife.blogspot.com Allison

    Yum! I can’t wait to try this!

  • http://www.thehumbledhomemaker.com Erin@TheHumbledHomemaker

    This revision looks super yummy! (But so did the original!) Too bad I am the only one in my house who likes oatmeal! I’ll keep trying w/ EB…and I’m hoping Mags will like this! Thanks for sharing! You are the woman for testing it over and over so much! And it sounds like Barry and Annie ARE troopers!

    • Stacy

      It tastes more like a cookie than oatmeal. :-)

  • Laura

    Can’t wait to try the baked Oatmeal!!!!!

    • Stacy

      Make sure to use syrup. :-)

  • Diana

    Has anyone had success with using almond milk in place of the regular milk? I will try my hand at this and see what I come up with. Thanks for all the great recipes and tips!

    • Stacy

      Yes! I used it in my last batch. :-) Worked just fine. I’ve used coconut milk too.

      • http://www.amamasstory.com A Mama’s Story

        I’m soaking rolled oats in almond milk tonight. :) I’m so excited for breakfast tomorrow. :) I LOVE baked oatmeal.

        • Stacy

          I hope you love it as much as we do!

  • Deb

    Stacy, do you soak overnight with just the milk, or do you put the eggs in there, too? I dd just the milk, and mine came out with a tiny bit of an egg base like you described in your original recipe. Is there any reason not to put all of the ingredients in the night before and then just pop it in the oven in the morning?

    • Stacy

      I usually just do the milk without an egg base…the only time I get that is when I’m in a hurry and don’t soak at all. Hmmm. Don’t see any reason why you can’t soak it all – if you try it, give me a holler and let me know. :-) My only concern is that it would get too thick overnight….

  • Tara

    I was hoping to try this, but I don’t have sucanat. Do u think I could use honey instead? Or would agave nectar be better? How much should I use? Just found your site today, and I’m in love!

    • Stacy

      :-) Any time I say sucanat you can substitute brown or white sugar. Good luck! :-)
      I think the liquid of the honey or agave might mess with the texture. Let me know if you have any more questions. :-)

  • Brenda

    Did you try this recipe using cooked oatmeal? I usually make a large batch and then each morning heat up a portion, as I’m the only oatmeal eater. I’m wondering if I can portion out my cooked oats and go from there.

  • http://www.sweetkissesanddirtydishes.com Debra

    I actually mixed everything but the powder together the night before to make for a simple morning, it was too late that night. It was good, but next time I am decreasing the amount of sugar, because I grew up with a very slightly sweet version we sprinkled honey over top.

    • Stacy

      Thanks, Debra! I had been meaning to make a note on the recipe that 1/3 cup was enough if you were watching your sugar. That’s actually what I use now.

      • http://www.sweetkissesanddirtydishes.com Debra

        I think I might even do 1/4 cup because I want to be able to sprinkle honey on top. Hard to beat how you had something as a kid. :D

        • Stacy

          Well, I do 1/3 cup and use maple syrup on top….just don’t tell anyone. LOL

  • Cathy

    We are allergic to eggs. Can we sub with flax (1T flax to 3T water= 1 egg) mixture?

    • Stacy

      I haven’t for this particular recipe, but I would think it would work just fine.

  • Lisa G

    Do you know if this can be done in the microwave? My oven died and I don’t know when we can get it fixed! I feel like I lost a limb……

    • Stacy

      I would highly doubt it…because the oven makes it nice and crispy. I’m not sure the middle would get done.

  • http://www.gwens-nest.com/natural-remedies/part-iii-skeptics-proof-and-hope-like-20-mules/ Gwen

    This is my current favorite E breakfast, just so you know. :)

    • Stacy

      Mine too!!!!! :-)

  • Ginny

    I made these this week and forgot to add in the truvia. They were still delicious and we ate them right up!! Thanks :)

    • Stacy

      We like them sweet – good to know they also work that way in case I forget! I could always sprinkle some on top with fruit. :-)

  • Heather

    I’m so excited to try your THM revision! Your original recipe was absolutely the favorite Saturday morning breakfast in our house and i’m sure the update will be as well :) Thanks for all the work you put into each recipe and your blog as a whole!

    • Stacy

      :-) We like it just as good as the other version!

  • Jenny

    I just wondered how do you make your own truvia? I am new to the whole foods way of eating & love reading your blog with your awesome & yummy recipes. Thanks so much for sharing with us! :)

  • Stacy

    I use egg whites – either in the carton or from the actual egg. It says that in the second recipe…so, I’m not sure what you mean by “egg substitute?”

  • Stacy

    That’s great news!!! :-)