Comments on: Recipe: Baked Oatmeal

By: Jenn @ Frugal Upstate

Jenn @ Frugal Upstate — Fri, 01 Jul 2011 12:46:27 +0000

I think that if the only difference is the size of the container it “should” work- But if the dutch oven and tripling are going to make the oatmeal concoction deeper then you are going to have to keep an eye on it when you cook it to ensure the middle gets heated all the way through. If you are at all concerned I might suggest making it in 2 9X13 pans side by side in the oven. If you do go with the deeper dutch oven, then I’d keep and eye on it, and if the sides seem to be getting too cooked before the center is done then I’d turn down the heat a bit and cook it for longer.

Sorry-I know it’s not a specific answer!

By: victoria

victoria — Fri, 01 Jul 2011 12:14:03 +0000

I have 15 people for which to cook breakfast this weekend…
Do you think I could use a dutch oven and triple the recipe? just leave the lid off?

By: The Great Oatmeal Experiment-Results! | Frugal Upstate

The Great Oatmeal Experiment-Results! | Frugal Upstate — Wed, 17 Mar 2010 23:08:41 +0000

[...] Baked Oatmeal Oatmeal Fruit Bars Banana Oatmeal Drop Cookies Homemade Instant Oatmeal Packets [...]

By: Meredith

Meredith — Sat, 07 Nov 2009 14:17:34 +0000

My boys both love oatmeal, but I was looking for a change. A little extra protein is always welcome too.

I tried your recipe this morning and it was a hit! My 5 year old had 3 helpings and my 2 year old had seconds as well. My husband said I should definitely make it again.

I did follow Swimmermom’s advice and I used only 1/2 cup of brown sugar. I like sweet things, but that really was sweet enough. I may even try reducing the sugar a little more next time.

I couldn’t decided between using the oil or the apple sauce, so I split the difference and used 1/4 cup of oil and 1/4 cup of unsweetened apple sauce.

I wasn’t sure if the end result would be more like a cake or more like oatmeal porridge. My husband and I agreed that it was a cross between the two. Next time I will use a slotted spoon to serve it, rather than a pancake flipper!

Thanks for a great recipe.

By: swimmermom

swimmermom — Sat, 19 Sep 2009 02:47:22 +0000

I got this recipe several years ago from a relative and make it frequently. I’ve never seen it anywhere else online. The version I use is slightly different: it calls for 1/2 cup of sugar and 2 tsps baking powder. This amount of sweetness has always seemed perfect to me — and I like sweet things! I’ve learned by accident that if you leave baking powder out completely, the result is kind of like those soft chewy granola bars. But I wonder what the difference is between using 2/3 tsp vs. 2 tsp?

@Jane, yes, you can mix this up the night before and bake it in the a.m. (I’m about to do that myself right now!) A 10″ cast iron skillet works great to bake it in — it gets nicely browned and a bit crunchy at the edges.

By: Jane

Jane — Thu, 17 Sep 2009 18:05:01 +0000

I always wanted to try baked oatmeal, as oatmeal’s my favorite breakfast. Do you think you could make it up the night before and just pop it in the oven in the morning?

Jane

By: Robyns Online World

Robyns Online World — Thu, 17 Sep 2009 16:07:01 +0000

This sounds kind of like an oatmeal bread pudding – will have to give it a try!