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Baked Oatmeal

Course: Breakfast
Author: Ann Timm


  • 6 cups rolled oats
  • 1 cup melted butter or coconut oil I usually do a bit less than this- sometimes as low as 3/4 cup, though I definitely wouldn't go any lower than that
  • 3/4 cups honey you could also use 1-1/2 cups of rapadura or sucanat
  • 2 cups cultured milk product either buttermilk, kefir or yogurt watered down. I usually do this step 1/2 kefir and 1/2 water, which works well and saves money!
  • 4 beaten eggs
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon


The day before:

  • In a large pan, like a 9 x 13 corning ware or something similar, add the first four ingredients. Mix well, so that everything is moist. Cover with a clean kitchen towel, and leave it to sit on the counter until the next morning.

The next morning:

  • Preheat the oven to 350 F, and then add to the pan the last four ingredients. Sometimes it's a bit difficult to mix the oats, if it's been chilly during the night. On really cold days, I've had to pop the pan back into the oven for a minute while it's preheating, just to soften the butter or coconut oil enough to be able to stir it better.This is also the time that you could add any fun additions that your family would enjoy. Some that we have tried are grated or diced apples (with extra cinnamon), and raisins. Both were really nice, and I'm sure you can think of many other ways to fancy this dish up, although it is just wonderful on it's own.
  • When everything is well mixed, smooth it out a bit, and put it in the oven for 40-45 minutes, until lightly browned and crisp on top.