Baked oatmeal. Healthy, delicious and oh-so-easy to make. I posted a recipe for Camp Timberline’s Baked Oatmeal over a year ago before I discovered the wonder of adding fresh fruit.
And before I realized that baking the oatmeal in smaller single serve baking dishes makes it even tastier … and prettier.
I’m not opposed to a 9 x 13 pan of baked fabulous if there is someone around to eat it all up but usually, we don’t have quite that many at the breakfast table.
The smaller servings allow for a just-right portion every time. It’s also perfect if you have family members or house guests waking up at different times. Simply prep the mix and keep it in the fridge until you’re ready to bake up a few.
Individual Baked Oatmeal w. fresh fruit
Mix together 1 1/2 c milk, 2 eggs, 3 T melted butter and 2 t vanilla. Combine 2 1/2 c oatmeal (or more depending on desired texture), 1/2 c brown sugar, 1 t cinnamon, 2 t baking powder and scant salt. Mix all together. Put in fridge til ready to bake.
When ready for a hot, delicious breakfast … pre-heat oven to 350 degrees. Prep desired number of custard cups by wiping inside of cup with butter. Spoon oatmeal in to 1/3 full then add sliced banana, strawberry, raspberry, etc. Then spoon in more oatmeal mixture to 2/3 full. Add a few pieces of sliced fruit. Set on a cookie sheet in oven and bake about 20-25 minutes. Serve milk or cream. Makes about 8 individual servings.
*PS. It’s quite delicious with a few chocolate chip morsels sprinkled on top before baking …
Thanks again, Camp T, for the recipe! Enjoy!