Baked oatmeal is excellent as a breakfast (perhaps in its less-sweet variation) or a snack. The first variation presented here may taste more like a dessert than a breakfast food (which the second, a modification, aims to be), although is no less delicious for that; try them both and see which you prefer.
- Mix the ingredients and pour them into a 9 in (20 cm) pan. They can also be mixed in the pan, but it's a little tricky not to spill.
- Bake at 350 °F (175 °C) for 40-45 minutes.
- Serve hot, cold, and with or without milk—the choice is yours.
Having tried the above - the original recipe I got from a friend - I found that it didn't fit my "breakfast" paradigm; I modified it to this:
- 3 cups (720 g) quick-cooking oats (same as before)
- ½ cup (120 g) wheat flakes (added)
- ½ cup (120 g) granulated sugar and approximately 1 tablespoon molasses (substituted for the brown sugar)
- 2 teaspoons baking powder (same as before)
- 1 teaspoon ground cinnamon (same as before)
- ½ teaspoon salt (halved)
- 1 ½ cups (360 ml) soy milk (increased from 1c, changed to soy milk from availability)
- ½ c (120 ml) vegetable oil (substituted for the butter)
- 3 eggs (increased from 2) can use (whole eggs and white also)