I’ve been known to reheat my weekend oatmeal batch for breakfast all week, but the texture is not as good the second time around. Baked oatmeal tastes a lot better reheated, and can even be eaten cold if you’re in a hurry.
I first heard about baked oatmeal on A Year of Slow Cooking. Since I love all things oatmeal for breakfast, I had to try it. I adapted it to add my favorite spices, but they’re not needed if you want milder oatmeal.
1/2 cup of brown sugar
2 tablespoons of flax seeds, ground
2 teaspoons of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1 teaspoon of cardamom seed, ground
1/2 teaspoon of cloves, ground
a pinch of salt
3 cups of rolled oats (not instant)
3/4 cup of raisins
1 cup of milk
1/4 cup of canola oil
2 teaspoons of vanilla extract
- In a large bowl, mix together the sugar, flax seed, baking powder, spices and salt. Add the rolled oats and raisins and stir again.
- In a smaller bowl, mix the milk, eggs, oil and vanilla extract. Pour the liquid in the oats mix and stir well.
- Spread the mix in a 8″X8″ pan and cook for 30 minutes at 350F/175C. Let them cool for a few minutes and cut into 9 large breakfast squares or in smaller bars.