Baked Oatmeal

• 250 grams (2 1/2 cups) quick cooking or old-fashioned oats, uncooked (use certified gluten-free oats to make this gluten-free)
• 100 grams (1/2 cup) unrefined cane sugar
• 100 grams (2/3 cup) raisins or dried cranberries (substitute other dried fruits)
• 40 grams (1/4 to 1/3 cup) nuts such as walnuts, almonds, sunflower seeds, hazelnuts..., roughly chopped (optional; omit to make this nut-free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1 medium apple, peeled and thinly sliced, or grated
• 800 ml (3 1/3 cups) milk (use non-dairy to make this vegan)
• 1 tablespoon pure vanilla extract

Lightly oil a 20-by-20-cm (8-by-8-inch) baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt.

Add the eggs, grated apple if using it grated (sliced is added later), milk, and vanilla, mixing well between each addition.


Pour into the prepared dish, and use a spoon to distribute the solids evenly. If using apple slices, arrange them on top.

If possible, refrigerate for a few hours or overnight for the oatmeal to plump up.

Preheat the oven to 180°C (360°F), and bake for 45 to 55 minutes, until the center is set and firm to the touch.

Let cool before serving, slightly warm, at room temperature, or cold.  You can store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it out to thaw until morning.

Serves 8.

VERDICT:  A little tricky to schedule with the overnight refrigeration and long bake, but it keeps really well in the fridge and is good warm or cold.  Sweet and filling.  Keep.  From Quaker Oats via Chocolate and Zucchini.