I have been wanting to make this, for a long time. Finally, I got 2 pans of this (an 8x8 and a pie pan) in the freezer, ready for a school day breakfast! The recipe is adapted from the original.
Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well.
To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk.
If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45 minutes in the morning.
Serves 6-8.
Freezer-Friendly Baked Oatmeal
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1/4 cup raw sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup plus 2 Tablespoons milk (I used soy. I just got a few bottles, from a friend, and wanted to use them up.)
- 3 cups oats (regular or quick oats)
- 1 Tablespoon wheat germ
- 1 Tablespoon ground flax seed
- add chopped up fruit and/or dried fruit (about 1 cup, you can use more if you really want to, I suppose...)
Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well.
To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk.
If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45 minutes in the morning.
Serves 6-8.
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