Recipe: A Delightful Baked Oatmeal That’s Perfect For Fall

Photo by Tara Winstead

Now that fall is starting to tumble into town, it's time to trade that morning smoothie for a warm, nourishing breakfast without too much work. Originally served up as a camp favorite, baked oatmeal is a quick way to a whole pan of yumminess that can feed your family or be cut into servings to stock your freezer as meal prep. 

This recipe is delightfully simple, not too sweet, and is the perfect base for whatever topping or extra ingredients you want to add! It can also be baked into muffin tins for an even simpler on-the-go method and a quicker bake. Turn on your oven and get ready to enjoy your new favorite fall breakfast! 

The ingredients:

• 1 cup brown sugar

• 4 tsp baking powder

• 2 tsp salt

• 3/4 cup melted butter

• 4 eggs

• 2 tsp vanilla

• 6 cups old-fashioned oats

• 2 cups milk

*Tried-and-true add-ins: chopped pecans, diced apple, fresh berries, chia seeds, cinnamon, etc.

How to make baked oatmeal:

Preheat the oven to 375° F. Mix brown sugar, baking powder, and salt together in a large bowl. Add butter, eggs, and vanilla. Whisk well. Alternate adding in oats and milk. Mix until combined. Pour into greased 9x13 and bake for 35-40 minutes or until the top is golden brown. (Alternate baking: Spoon into greased muffin tins ¾ full and bake for 20-25 minutes or until the top is golden brown.) 

*Tried-and-true toppings: maple syrup, powdered sugar, chopped nuts, etc. 

For your leftovers Keep covered in the fridge for up to one week or cut into single servings and freeze for up to one month.