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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (196g) Recipe makes 4 servings |
||
| Calories 445 | ||
| Calories from Fat 136 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.1g | 23% | |
| Saturated Fat 2.2g | 11% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 106mg | 35% | |
| Sodium 217mg | 9% | |
| Potassium 500mg | 14% | |
| Total Carbohydrate 67.3g | 22% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 31.9g | ||
| Protein 13.6g | 27% | |
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Absolute Best Ovenight Baked Oatmeal
By: ~Jen~
Jul 30, 2007
Soaking overnight makes this the best oatmeal you've ever had! Created for the Ready Set Cook! Contest #10, the ingredients have been updated based on the reviewers' suggestions that it was too sweet, but feel free to increase the sugar and syrup to 1/2 cup each if you prefer a cake-like sweetness. This saves wonderfully in the refrigerator and can be cut in "oatmeal-to-go" pieces after chilling.
SERVES 4
Ingredients
- 2 cups oatmeal (quick cooking or regular or steel cut)
- 1 cup skim milk or milk
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup pecans, finely chopped (pecan chips)
- 1/4 cup golden raisin
- 2 eggs, beaten
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 cup butterscotch chips (optional)
Directions
1
Dump all ingredients in an 8 x 8 casserole dish or pie pan; stir well; cover and put in the refrigerator overnight.2
In the morning, preheat the oven to 425 degrees and bake for 25-30 minutes or until the top starts to brown; serve hot, with milk over it if desired.
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- Course > Breakfast > Granola & Porridge
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Preparation > Equipment > Refrigerator
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Redsie
On Mar 20, 2008
Made this for my dbf who loves oatmeal! Added only 1/4 maple syrup (and no sugar) as he doesn't like his oatmeal sweet!! Used skin milk. Didn't add any butterscotch chips... Thanks Jen! 
From: Trisha W
On Aug 26, 2007
I used regular rolled oats in this recipe. This was a simple recipe to put together. I was unsure how to eat it after it baked. We tried cutting and eating it - which was a little dry. Then we put it in a bowl and broke it apart and added some milk and it was wonderful!! If I had known ahead of time we were still going to add milk I would have warmed the milk and/or bowl, because the milk cooled it down considerably. My husband said he would like me to remember this for Father's Day as he really enjoys oatmeal.
From: High school musical fan!
On Aug 26, 2007
WOW! I loved the Absolute Best overnight Baked Oatmeal. I also added the butterscotch chips. It is sooooooo much better than the normal oatmeal!
From: Maito
On Sep 4, 2007
I really liked the flavor of the cinnamon, nutmeg and pecans with the oatmeal. I used two egg whites for each whole egg, and individual (large) ramekins, which worked nicely. Spraying the baking dish(es) first would be helpful with clean up. Let them cool about 3 minutes before eating. Thanks for the innovative idea!
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