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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Oatmeal--a Cookie for Breakfast Recipe

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This recipe for Baked Oatmeal--a Cookie for Breakfast is from Gold Standard Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
This baked oatmeal is buttery crispy on the edges, soft in the middle, and not mushy at all! It's golden delicious and perfect right out of the oven with a splash of cold milk and fresh berries. Or my favorite, topped with a spoonful of Ellenos Greek Yogurt. Prepare it the night before and have it ready to go first thing in the morning!
Yield: 8-12

Ingredients:
1 cup milk
2 eggs
1 cup sugar
1 tsp salt
2 tsp baking powder
1/2 cup butter, softened in microwave to almost melting (so it’s easier to mix)
1 Tbsp vanilla extract
4 Tbsp oil (I like coconut oil in this)

3 ½ cups old fashioned oats (I've used both old fashioned and quick cooking)
1 cup shredded unsweetened coconut (optional, but good)
½ - ¾ cup chopped pecans (also optional but good)
Directions:
Directions:
Directions:

Preheat the oven to 350º (if you aren't preparing the night before). Grease a 9x13 baking dish.

Whisk together the milk, egg, sugar, salt, baking powder, butter, vanilla, and oil.

Mix in the oats, coconut, and pecans. Pour mixture into the prepared baking dish.

Bake for 35 minutes. Remove and serve warm with milk and berries.

*If preparing the night before, cover and refrigerate over night. Bake for 40 minutes in the morning.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If you like Oatmeal cookies, you will LOVE this recipe. A quick, easy and delicious breakfast that tastes like a cookie.

 

 

 

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