Caleb and Aaron recently went to Wisconsin for a father-son retreat at a summer camp. They came home and both raved about baked oatmeal. I had no clue what baked oatmeal was, despite my midwestern upbringing. After some Google searching and getting a reasonably accurate description from Aaron, I found a serviceable recipe. It makes a great snack or breakfast and is wonderfully filling. See my notes below for a few suggested changes.
6 c. quick cooking oats
3/4 c. packed brown sugar
1 tsp. salt
1 1/2 tsp. baking powder
2 c. milk
1 1/2 tsp. vanilla extract
2/3 c. canola oil
1/2 c. coarsely chopped walnuts
Preheat oven to 400. Grease and flour a 13x9 baking pan. In a large bowl, stir together the oats, brown sugar, salt and baking powder. In a separate medium bowl, stir together the eggs, milk, vanilla, and canola oil. Pour the wet ingredients into the dry ingredients, and stir until well-blended. Spoon into the prepared baking pan, and spread evenly. Sprinkle walnuts over the top.
Bake for 30 minutes, or until a knife inserted into the center comes out clean.
I made a few changes to the ingredients. First, I used "old-fashioned oats." I think the recipe simply means don't use instant or steel cut. Also, I reduced the sugar to 1/2 c because I didn't feel like packing an extra 1/4 c. I substituted extra virgin olive oil for canola.
I made one change in the process. I decided to mix the walnuts into the batter and then sprinkle a few walnuts on top. I think this would be good with any nut. I may try pecans next time because I adore pecans.
The next time I make this, I will add cinnamon, and maybe something like nutmeg. It was yummy and comforting without the extra spice, but I think we'll enjoy it more with the spices. I also may try a nut-free version so that Caleb can take it to school.