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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (145g) Recipe makes 6 servings |
||
| Calories 408 | ||
| Calories from Fat 146 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.2g | 24% | |
| Saturated Fat 8.6g | 42% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 103mg | 34% | |
| Sodium 318mg | 13% | |
| Potassium 334mg | 9% | |
| Total Carbohydrate 56.8g | 18% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 27.4g | ||
| Protein 10.2g | 20% | |
Ingredients
- 1/3 cup butter
- 2 large eggs
- 3/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla
- 1 teaspoon nutmeg or cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons milk
- 3 cups oatmeal (regular or quick)
Directions
1
Melt butter.2
Grease 1 1/2 quart baking dish and drop in eggs and beat well.3
Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.4
Whisk in butter and both measures of milk, then add oats.5
Stir well, and refrigerate overnight.6
Bake, uncovered, at 350 for 35-45 min, or until set in the middle.7
Serve hot with warm milk poured over.
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- Course > Breakfast > Granola & Porridge
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Northeastern > Amish/Mennonite
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
Featured Reviews for This Recipe
From: mamajama
On Jun 25, 2009
We love this recipe. It is on our "regular" list of weekend breakfasts. I only use 1/4 cup of butter and I do not pack the brown sugar, and we think it is wonderful. I serve it with warm milk (just a little) and fresh strawberries and blueberries. My family is growing and there are no leftovers anymore. I miss them so! Very good reheated!
From: MN*Kelly
On Jun 16, 2009
I get cravings for this oatmeal! I have made it several times and there's never any leftovers. I have used both rolled oats and quick oats and made it the night before and the morning of. I have never noticed a significant difference in the result of those options. I have to admit that I kind of cringe at the amount of sugar and butter. I have successfully backed off on the butter (to about a 1/4 cup) without much difference in the product but I have found that I can't alter the amount of sugar without noticing it.
From: Karen67
On Mar 20, 2007
I love oatmeal, and really liked the different texture & flavor that you get from this recipe than compared to regular oatmeal. I didn't plan ahead, so I mixed this up and just put it right into the oven (no refrigeration overnight). It turned out great. I did use quick oats since it wasn't getting a chance to soak overnight, and did use 1 tsp cinnamon AND 1/2 tsp nutmeg. I also heated up about 2/3 cup milk in the microwave for 30 seconds to pour over my bowl. I even went back for seconds; this is a keeper! UPDATE: I tried this again, using regular oats & soaking overnight. It wasn't as moist this time, so I think I'll go back to quick outs & mixing it up just before baking.
From: Bayhill
On Jan 4, 2007
I love recipes that can be made ahead of time and popped into the oven when needed. This oatmeal is delicious!! It goes together quickly with ingredients that I always have on hand and is conveniently made the night before. I used the cinnamon instead of the nutmeg and baked it in an 8"x8" baking pan for 40 mins. It turned out perfect. My family loved this and gave it 2 thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper.
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