Oven Baked Oatmeal

JoEllen Fortenberry Ford


The recipe came from Heidi Swanson's book Super Natural Ever Day, and before that was published many years ago by Quaker oats as a similar baked dish. It is as Heidi said, sort of like bread pudding, pie and oatmeal for breakfast. I have cooked it for years for my grandkids going off to the school bus in the winter. It makes them extremely happy and they ask for it by name!

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8 hungry children and grandparents


15 Min


35 Min




2 cups
old fashioned oatmeal or gluten free oats
1/2 cup
pecans, in pieces
1/3 cup
honey or dark brown sugar
1 tsp.
baking powder
1 tsp.
2 cups
2 large
egg or eggbeaters
3 Tbl
unsalted butter
2 tsp.
vanilla extract
1 1/2 cups
frozen fruit such as berries, peaches. mangoes
bananas, sliced

Directions Step-By-Step

Preheat oven to 375*. Butter or spray 8X8 inch square pan.
In a bowl mix oatmeal, nuts, honey or sugar, cinnamon and a dash or two of salt.
Slice bananas into layer on bottom of pan. sprinkle fruit on top of bananas. Poor dry ingredients on top. Gently poor milk on top of dry ingredients. Add left over fruit and /or nuts to top if you want it to look company good.
Bake 35 to 45 minutes until turning golden. serve with extra honey or syrup. I always cook this the night before and heat up servings by request on school mornings. It's a very easy and flexible recipe. I change it around according to what is in the freezer or cupboard. Blueberry and bananas, or even raisins, is our favorite. we use honey, maple syrup, or brown sugar. We serve it with milk and butter on top. It always disappears quickly.