eat up >> bed & breakfast baked oatmeal

Baked Oatmeal is a family favorite around our house. My kids love it, I love it, and my husband reeeeaaaally loves it. It's a sweetened oatmeal--but it's not loaded with sugar. That's what I like about it--not too sweet but sweeter and tastier than regular oatmeal (you can always add more sugar or maple syrup after the baking is done if you are looking for a sweet-tooth satisfying breakfast).

This recipe comes from a friend who stayed at a Bed & Breakfast, fell in love with the baked oatmeal she ordered, and then asked for the recipe. So glad she asked and decided to share!

What makes this recipe special is that it gets a crispy crust on top. That's my favorite part. And the inside is a mix between oatmeal and cake. I know, right?!

The recipe calls for individual bowls or remikins (about 6) but I have baked this goodness in a small casserole dish before. If you choose that route just do the tooth pick trick to ensure it's baked through in the center.

Did I mention this is quick and easy? No? Well it is.

You're welcome.
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Bed & Breakfast Baked Oatmeal

Makes 6 individual bowls or one small baking dish

3 c. old fashioned cooking oats

2 tsp. baking powder

1/2 tsp. salt

1 c. brown sugar

1 tsp. cinnamon

1 c. milk

1/2 c. melted butter

2 eggs, lightly beaten

1 >> Preheat oven to 350 degrees. In large bowl, mix all ingredients together. 

2 >> Spoon the batter into 6 individual greased baking bowls or small greased baking dish.

3 >> Bake for 30-35 minutes until toothpick insterted in center comes out clean and top is golden brown and crispy (mmmmmmm....). 

Serve warm with milk drizzled on top

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