Overnight Baked Oatmeal

Many of you know our 19 year-old daughter Kenna is here from Charlotte, North Carolina for a month. Now, I’d say she is “home” From NC, but when I hear her talk she now refers to that  southern town as “home” {{sniff, sniff}} :-(

At any rate, I am trying to recreate some fun and  fond memories from when she was a kid through day trips (she already took her brothers to the cider mill we frequented when she was little) and making her favorite foods.

So, here is one of her favorite “Sunday Morning” breakfast foods I made when she lived at home. It worked so well when there was lots of commotion as we were all busy trying to head out the door to church since you assemble most of it the night before. Give it a try!

Oh, and are you trying any new recipes soon? Do share!

Happy Weekend!

Baked Oatmeal

The night before, combine the following in a large glass bowl. Cover and refrigerate.

3 cups old fashioned oats (not quick oats)

1/2 cup melted butter

1 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/2 cups regular buttermilk (not lowfat)

In the morning, let mixture stand at room temperature for five minutes. Add:

2 beaten eggs

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 to 1 cup optional add-ins: chopped, peeled tart apples; raisins; nuts; chopped, peeled peaches; chopped bananas; chunky old-fashioned style peanut butter . . . anything goes!

Pour into a greased 9-by-9 pan. Bake for 25–30 minutes at 350 degrees. Cut into squares and place in a bowl. Top with milk or cream. Serves 8.

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  • I thought this recipe sounded so great for the cool weather coming up….
    Thanks for the chance to read some of your work….God is honored and blessed!