November 19

During the winter months, instead of granola , we eat baked oatmeal. I got this recipe from a missionary from MMS. Rosie is a great lady, and she now lives in Canada.

To make baked oatmeal, you first must preheat your oven to 350º.

Greasing your pan is most helpful. We always half our recipe, as I will eat way to much of it if we don’t. This is a 7 x 11. An 8″ square pan works well too. Or….just make the full batch and be very, very content.

Whisk 2 eggs together.

Add brown sugar,

and melted butter. Whisk these together. I might have failed to mention that this recipe isn’t uhh…err…low calorie.

Add oats. These can be quick oats, but it really is much better if they are just old fashioned rolled oats. This is stick to your ribs stuff, peoples.

Add salt.

Baking powder.


Freshly grated nutmeg. This is wonderful in baked oatmeal.

Maple syrup. Please do not use real maple syrup. Even though the taste is much preferred, it is thinner than the fako stuff, and you need the thickness of the fako stuff for this recipe.

I added a squirt of molasses too. This gives depth of flavor.

Don’t forget the milk. Nuts are optional. You can use pecans or walnuts. We like them both.

Mix this all together and pour it into your pan.

Bake for 30 minutes. The smell will begin to torture you, but ignore it. You are strong. I believe in you!


Now, you can eat yours plain, or with milk.

I prefer a more sophisticated flavor.

It looks better all ready!

You just gotta make this. You won’t regret it. You will thank me for it. Just please…..don’t forget the cream.

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Just an average wife, mother, and homeschooling woman

12 thoughts on “November 19”

  1. How is this reheated? Can you make a big batch and just eat from it all week or does it need to be made fresh? Need time saving breakfasts. Sure looks good.

    We just nuke it. For my husband, I dish it out into one serving size, pour some cream over it, and freeze it. He takes them to work. It is great reheated.

  2. We make a similar recipe but we do it overnight…I am not a “morning person”. So, all the details are taken care of the night before and then we just pull it out and bake it in the morning. YUMMY!
    I love your idea of using the creamer on it.

  3. Yeah!!!! Now I don’t have to worry about loosing my recipe again. I have it here in your blog and stored in my email….Woo HOo!!! Thank you for sharing your recipe with our family…..It has been a favorite ever since you came to visit and made it for us personally!! We are special.

    I love the pile of vitamins behind the bowl…:-)

  4. Beth, I use your recipe all the time — I’ve thrown a variety of canned fruits in and its always so good. I think the last batch I added some very ripe bananas and that was the best batch I’ve made so far.

  5. I’m not sure I could get anyone here to eat this, yes I have a picky family. Hubby might want to eat it but we’re both trying to watch what we eat. You have reminded me that I need to have some oats for breakfast.

  6. Thanks! I’ve been wanting a tried and true baked oatmeal recipe!

    I take it the actual measurements are on the sidebar?

    Yep. Recipe is over there.

  7. I keep saying that I am going to try this stuff but I haven’t so far. It looks soooo good!

    You won’t regret it. Do it now!!!

  8. WAHH!! Boo hoo. Stomp stomp. You see, we hadn’t eaten dinner yet and I’ve had kind of a down day and then I read this. “OOoooo la la!” I exclaimed. So, I marched to the kitchen, all ready to make this culinary delight when I discovered that we do not have any brown sugar. Or even granulated sugar. Only some powdered sugar. Phooey.

    We will make this eventually, though. :mrgreen: Thank you for the recipe. 😀

  9. Oh my, that I will try! It’s so funny you’re posting that now, we’ve eating 3 batches of oatmeal cookies the last three days and this basically looks like an excuse to have oatmeal cookies for breakfast – I LIKE that!

  10. Can you give us the actual amounts? Or is it just a dump it all together kind of recipe? How much brown sugar and oats and milk do you use? It looks sooo nummy that I can not wait to try it!!
    The recipe is on the side of the blog. It will give you all the actual amounts.

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