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Baked Oatmeal

Baked Oatmeal
Waking up on the weekend should feel luxurious. But that kind of goes out the window when you’ve got play dates to set up and swimming lessons, gymnastics and karate class to get to. But once in while, if you’re lucky, there are aunts, uncles or grandparents that pick the kids up for a sleepover. Those are the mornings you get to indulge your passion for slow baked oatmeal in vanilla and brown sugar. Sure, you miss the kids but they’ll be back – so you might as well get in all the luxury you can before they’re home.
3 ratings


  • 2 cups Quick Quaker® Oats OR 2‑1/4 cups Large Flake Quaker® Oats, uncooked
  • 1/3 cup granulated sugar
  • 3-1/3 cups fat‑free milk
  • 2 eggs OR 1/2 cup egg substitute, lightly beaten
  • 2 teaspoons vanilla
  • 1/3 cup firmly packed brown sugar

How to make it

  1. Heat oven to 350º F. Spray 8‑inch square glass baking dish with cooking spray.
  2. In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.
  3. Bake 40 to 45 minutes or until centre jiggles slightly. Remove from oven to cooling rack.
  4. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes.
  5. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.