Baked Oatmeal
Baked oatmeal turns a pot of porridge into a sliceable, cake-like square that you can make ahead. Quick-cooking oats soak up milk, melted butter and egg in the oven, while brown sugar and cinnamon give it a warm, caramel edge. It works as a sweet breakfast or a snack, and it tastes good cold from the fridge, so one pan covers several mornings.
Instructions
Heat the oven to 350 °F (175 °C). Have a 9-inch (20 cm) baking pan ready.
Combine the oats, brown sugar, baking powder, cinnamon and salt in a large bowl and stir until evenly mixed.
Add the milk, melted butter and eggs, and stir until all the oats are moistened and no streaks of egg remain. You can mix everything directly in the pan, but it is easy to spill, so a bowl is safer.
Pour the mixture into the baking pan and spread it level.
Bake for 40 to 45 minutes, until the oatmeal is set through.
Serve it hot or cold, with or without a splash of milk. For a variation, use wheat flakes, granulated sugar with molasses, soy milk, vegetable oil and a third egg in place of the original dairy and brown sugar version, as listed in the notes of the source recipe.
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