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GRIT CREEK BAKED OATMEAL

This is a baked oatmeal recipe that we use for large families or as a make ahead breakfast so that we have it ready for the days we need a quick breakfast.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Equipment

  • 1 mixing bowl
  • 1 set of measuring cups
  • 1 spoon
  • 1 9*13 pan
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup oil any type you like
  • 1 ½ cup packed brown sugar or other sweetener
  • 4 eggs
  • 2 cup milk
  • 1 tsp vanilla extract or maple extract
  • 6 cup rolled oats quick or old fashioned or mix
  • 2 cup fruit (apples, frozen blueberries...) or more oats
  • 1 tbsp baking powder level, not heaping
  • 1 tsp cinnamon
  • 1 tsp salt

Instructions
 

  • Preheat Oven to 350°
  • In a medium size bowl mix oil and brown sugar (or other sweetener) together.
    Add the milk, eggs and extract to the oil and sweetener mixture until well combined.
  • In another larger bowl add 6 cups of oats + 2 cups of fruit or more oats. Then add and mix the baking powder, cinnamon and salt.
  • Pour the wet mixture over the dry, stir until combined.
  • Put everything in a greased 9*13 baking dish.
  • Place pan in the oven for 45 minutes or until the middle doesn't wiggle when you jiggle the pan. If you leave it longer it will just get toasted - no harm done.
    ENJOY!

Notes

This is a very forgiving recipe, if you leave it in the oven a tad too long it just gets toasted, not ruined. You can play with the combinations you like the best for adding fruit or nuts to the mixture. 
Try it plain or add milk, nuts and fruit to the top when it is served. We also eat it crumbled and cold out the fridge the next day for a no fuss, quick breakfast. 
Store it in the fridge for a week or on the counter for a few days. 
Keyword Bake Oatmeal, Make Ahead Breakfast