Baked Oatmeal is like eating a oatmeal cookie for breakfast. I have made this for the past 15 years for family reunions, Mother’s Day Brunch and just anytime I was feeling like it. I love to make a full batch and put the extra in freezer containers for a quick morning meal. All you need to do is the night before pull from the freezer and place in the refrigerator to thaw overnight. Put some of the oatmeal in a bowl with a little milk and microwave for 90 seconds and you have a quick breakfast. I love when the Hood strawberries come into season and then the marionberries, blueberries and the other many berries that make Oregon one of the best places to grow berries. You can also add fresh slices of banana and my husband favorite raisins. So enjoy this wonderful treat and make it for your next brunch or family gathering.
In large bowl mix well 1 1/2 cups canola oil, 2 cups sugar, 3 cups milk and 6 eggs. You can sub some of the oil with applesauce and I use skim milk. You could also you egg substitute.Add 9 cups of quick cooking oats (Do NOT use long cooking oats), My favorite is Bob’s Red Mill and if you are from Oregon you know it is Oregon made and they have a great retail location that I visit at least once a month and stock up on things. They sell in retail store all across the country.
Add 3 tbsp baking powder and 1/2 tbsp salt and mix well.
Pour into a 13×9 sprayed baking dish and top with 1/2 cup brown sugar and 1/2 tbsp ground cinnamon. Cover with foil and refrigerate over night (This is a MUST) the oats need to absorb in the liquid. Leave foil on and place in a 350 preheated oven for 20 minutes. Remove foil and bake another 10-15 minutes until the outer edges are brown and the center is just set. Remove from oven and let set for 10 minutes. It is ready to serve… I like add just strawberries to mine and like it on the dry side but my husband adds strawberries and some cold milk to his morning bowl. I have been know to have a late night oatmeal treat too, Enjoy….