Comments on: Baked Oatmeal

By: Cindy

Cindy — Wed, 04 Jan 2012 00:37:40 +0000

I love it. I omitted the butter and added about 1/4 flax seed to add to the nutrition level. I also omitted the brown sugar, the raisins made it sweet enough. I can always add honey on top if I want it sweeter that morning. Rather than making oatmeal every morning I just heat up a serving with some rice milk. YUMMY!!!

By: 50 Healthy Recipes for 2012 | Brown Eyed Baker

50 Healthy Recipes for 2012 | Brown Eyed Baker — Mon, 02 Jan 2012 05:01:28 +0000

[...] Baked Oatmeal 12. Fruit and Almond Granola 13. Herbed-Baked Eggs 14. Homemade Granola 15. Maple-Hazelnut Oatmeal [...]

By: Michelle

Michelle — Mon, 26 Dec 2011 22:42:37 +0000

Not particularly, it acts as a binder and sweetener. You could use honey, but I think the flavor might be too strong, and it would definitely cause the sugar content to be drastically increased.

By: Priyanka

Priyanka — Fri, 23 Dec 2011 11:59:20 +0000

Any substitution ideas for the applesauce?

By: Esther

Esther — Wed, 07 Dec 2011 11:48:20 +0000

Thanks! Looks delish! Can’t wait to try it out!

By: Michelle

Michelle — Tue, 06 Dec 2011 17:10:29 +0000

Absolutely! Enjoy!

By: Esther

Esther — Tue, 06 Dec 2011 03:51:43 +0000

Someone in my family is allergic to walnuts. Is it okay to leave it out?

By: Irish Brown Bread | Brown Eyed Baker

Irish Brown Bread | Brown Eyed Baker — Sun, 06 Nov 2011 22:30:56 +0000

[...] year ago: Asiago Bagels Two years ago: Baked Oatmeal Three years ago: Royal Crown’s Tortano Four years ago: Mexican Rice Irish Brown [...]

By: Charm

Charm — Wed, 05 Oct 2011 22:04:59 +0000

Really delicious. But also curiously rich and luxurious, so I can eat only a few bites at a time. I found the texture to be reminiscent of a pudding or custard. Am looking forward to making every week with different add-ins and devouring for breakfast (and for snacking throughout the day!).

By: Michelle

Michelle — Fri, 23 Sep 2011 02:30:48 +0000

Hi Rashmi, Old-fashioned rolled oats. And yes, it will make a difference since steel cut oats absorb water and cook down differently.

By: Rashmi

Rashmi — Mon, 19 Sep 2011 14:40:04 +0000

Hey Michelle, what kind of oats did you use in this – steel-cut or old-fashioned rolled? Do you think it makes a difference? Thanks!

By: Alisha

Alisha — Mon, 22 Aug 2011 11:35:01 +0000

I made this today, and it was amazing! I have always hated oatmeal because of the slimy texture, but this is almost more like a cross between oatmeal and oatmeal cookies- it tastes so good, I almost feel bad eating it for breakfast! The possibilities of add-ins are limitless, so it just can’t get old. I did craisins & almonds, what have others tried successfully, of unsuccessfully?

By: Brienne

Brienne — Sun, 14 Aug 2011 23:47:40 +0000

This is GREAT! I just made it tonight and can’t wait to have oatmeal ready for my 2 year old every morning! He eats oatmeal almost everyday.

By: Stephanie

Stephanie — Sat, 28 May 2011 13:53:23 +0000

I made this for my family for breakfast this am. It was delicious and easy.

By: Mandy

Mandy — Thu, 17 Mar 2011 11:43:58 +0000

Just stumbled upon this while looking for healthy recipes… I love oatmeal and as a former bodybuilder (getting back into it again!), I am always looking for new ways to enjoy it. This is great! I am not new to pre- cooking meals for the week, so this fits right into my hectic schedule… Thanks for the tip! Also, you can use Splenda or brown sugar Splenda instead of brown sugar, omit butter, and use only egg whites to make it even more body-friendly… Love your blog!

By: Michelle

Michelle — Wed, 16 Feb 2011 02:35:13 +0000

Alissa, I’d say 4 to 6 servings.

By: Lauren

Lauren — Sat, 12 Feb 2011 17:13:30 +0000

my roommate and i make this every time we want an awesome breakfast! Thanks so much for not just a healthy and yummy recipe- but a college student friendly one!

By: Alissa

Alissa — Sat, 15 Jan 2011 05:43:19 +0000

This sounds amazing! I am on a huge oatmeal kick right now, but was looking for something just a little different. This is perfect! How many servings does this make?

By: Erin

Erin — Tue, 20 Apr 2010 15:34:00 +0000

Made it this morning with Cranberries and chopped pecans. Then I topped it with plain greek yogurt. So delicious.

Thanks for the excellent recipe!

By: Debbie

Debbie — Wed, 25 Mar 2009 01:32:38 +0000

I fixed this last week with dried cranberries, slivered almonds & orange zest–it was yummy! It was nice to have breakfast already fixed & all I had to do was warm it up for less than a minute in the microwave.

By: Meghan

Meghan — Wed, 11 Mar 2009 14:46:15 +0000

Hi Chelle – Just wanted to let you know I made the Baked Oatmeal this morning and my husband and I loved it! We had a 50 degree temperature drop overnight here in Chicago (!!!) so this was the perfect breakfast. Thanks for the recipe!

By: Angela

Angela — Wed, 11 Mar 2009 05:21:30 +0000

Great idea about cooking extra for the rest of the week. I just started doing that with my rice. Now I can do the same for breakfast.

By: Anna

Anna — Tue, 10 Mar 2009 14:05:50 +0000

I made this last night and am planning on having delicious warm breakfasts for the rest of the week… Tastes great, and I didn’t even add the butter! Thanks for the recipe.

By: Chelle

Chelle — Mon, 09 Mar 2009 23:00:33 +0000

HALEY — This is a pretty dry, loose texture. In fact, my mom dislikes oatmeal because she refers to it as “soupy” but she LOVED this baked dish because of the significant difference in texture. I hope you give it a try and I’d love to know how you liked it!

By: Haley

Haley — Mon, 09 Mar 2009 22:50:48 +0000

What is the texture of this like? I’ve always loved the idea of oatmeal, but can’t get over the slimy texture.