My siblings and I were raised on oatmeal for breakfast. We had either “cold” oats with chopped apples, nuts and milk/yogurt or “hot” oats cooked with raisins. But we never had baked oatmeal. I was first introduced to baked oatmeal by Joe’s family a few years ago….my mother in law served it one morning when all seven of Joe’s siblings and their spouses and children were over for breakfast, and it was perfect for the large crowd.
I love how the act of mixing together a few simple ingredients (many the same as the usual oatmeal breakfast) and baking in a casserole dish elevates simple oats. The recipe I put together, which you’ll find over on The Nest, combines and adapts two recipes: my mother in law’s recipe (which I blogged here) and a recipe for baked oatmeal I found over on King Arthur Flour. I wanted to keep the eggs (heartier and more of a substantial breakfast), but loved that the King Arthur included apple cider, which added lots of depth.
I always make huge batches of recipes like this. If it’s not all consumed at the meal at which it’s served, baked oatmeal makes scrumptious leftovers. Head over to The Nest for the full recipe!
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