(An overnight / make-ahead meal! This is so convenient to make the day before and just pop in the oven in the morning, but I also make it last-minute-like for dinner all the time. So it will work either way.)
Just made this and it turned out delish. I used my classic Baked Oatmeal recipe doubled, with some tweaks. (Okay, I have five kids, I always double.) I rarely measure things, so this is just a springboard for me. If you like the oatmeal dryer or moister, make sure to adjust the milk accordingly. The mixture should be like closer to pancake batter (w/ lumpy oats) for a moister baked oatmeal, and thick like a loose cookie dough for a drier one. Bake longer if you add more milk.
- 6 cups rolled oats
- 1 – 2 cups sweetener (see notes)
- 1 – 2 tbsp ground cinnamon
- 1.5 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tbsp baking powder
- 2 tsp salt
- 2 – 4 cups milk (see my comments on milk above)
- 4 eggs
- 1.5 c pumpkin (I used freshly roasted, but this happens to be exactly one can)
- 2 tsp vanilla extract
- OPTIONAL: 3/4 cup dried fruit and/or nuts/seeds (try toasted pumpkin seeds, sunflower seeds, pecans, walnuts, cranberries, or raisins)
- NIGHT BEFORE: In a large bowl, mix together dry ingredients. Separately, beat together dry ingredients. Fold in (optional) fruits/nuts/seeds. Spread into a 9×13 inch baking dish.
- Cover and refrigerate overnight or up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Uncover and bake in preheated oven for 40 – 50 minutes.
- Sweetener: try sucanat, rapadura, brown sugar, or plain old white sugar; honey or maple syrup would be awesome, but adjust milk down a little to make up for added moisture
- If you are like me and are rolling your oats from whole oat groats, each cup should weigh 4 oz. So I use 1 lb. 8 oz of oat groats, rolled.
- The spices can be replaced with 2 tbsp pumpkin pie spice.
- I want to try this with coconut milk instead of dairy.
- Serving this with whipped cream and maple syrup is just about required.