This recipe for simple baked oats is an easy "carry over" recipe that you can make once and serve for multiple mornings!
I've talked before about how much I love to make carry-over breakfasts that will last for a few days in the week. I don't really buy cereal anymore, but I do "buy" oatmeal packets from Bob's Red Mill and such for the kiddos and they love it. But it is nice to make a big batch of something and then just have it ready to go on school mornings. These baked oats are perfect for that. I can get three breakfasts easily for the kiddos in the week. I can make it Monday morning and I won't have to worry again about breakfast for them till Thursday.
This is not a dish I would make every week for the kids, though. For that I would make this overnight oatmeal for them, which they love. But for something a bit more indulgent and special that is still familiar, I like this option.
This recipe for simple baked oats is a bit more custard-y and rich. It's made with heavy cream, eggs, and a bit of sugar...which also makes it perfect to share for a brunch or some sort of event brunch like a bridal/baby shower. This would even be great for a holiday breakfast/brunch too.
One of the things I love about this recipe is that you can dress it up with whatever fruit or berry you like. I've used pomegranate seeds here because they were what was in season, but blueberries, raspberries, or even strawberries would be great here...or maybe even a combo??
If you love oatmeal and you're looking for an easy, but more exciting way of eating it or serving it to your kids, then definitely try this recipe out, because I think you will love it!
Simple Baked Oats
This recipe for simple baked oats is an easy "carry over" recipe that you can make once and serve for multiple mornings!
Ingredients
- 1 tablespoon butter
- 5 cups rolled oats
- 2 cups packed brown sugar
- 4 teaspoon baking powder
- 2 teaspoon salt
- 4 eggs
- 2 cups heavy cream
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 1 teaspoon honey
- 1 cup pomegranate seeds or berry of choice
Instructions
- Preheat oven to 350 degrees F. Grease a 3-qt baking with with 1 tablespoon butter. In a large combine oats, brown sugar, baking powder, and salt. In another bowl, lightly beat eggs. Whisk in cream, melted butter, vanilla extract, cinnamon, maple syrup, and honey. Add to oat mixture and stir to combine. Spoon into prepared baking dish.
- Bake, uncovered, 45 - 50 minutes or until golden brown and a toothpick inserted near the center comes out clean. Sprinkle with pomegranate seeds.
Notes
Recipe slightly adapted from Magnolia Journal Magazine
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 567Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 150mgSodium: 605mgCarbohydrates: 59gFiber: 4gSugar: 35gProtein: 8g
Nutrition information isn't always accurate.
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