Recipe by FLKeysJen
Soaking overnight makes this the best oatmeal you've ever had! Created for the Ready Set Cook! Contest #10, the ingredients have been updated based on the reviewers' suggestions that it was too sweet, but feel free to increase the sugar and syrup to 1/2 cup each if you prefer a cake-like sweetness. This saves wonderfully in the refrigerator and can be cut in "oatmeal-to-go" pieces after chilling.
Top Review by Trisha W
I used regular rolled oats in this recipe. This was a simple recipe to put together. I was unsure how to eat it after it baked. We tried cutting and eating it - which was a little dry. Then we put it in a bowl and broke it apart and added some milk and it was wonderful!! If I had known ahead of time we were still going to add milk I would have warmed the milk and/or bowl, because the milk cooled it down considerably. My husband said he would like me to remember this for Father's Day as he really enjoys oatmeal.
- 2 cups oatmeal (quick cooking or regular or steel cut)
- 1 cup skim milk or 1 cup milk
- 1⁄4 cup brown sugar
- 1⁄4 cup maple syrup
- 1⁄2 cup pecans, finely chopped (pecan chips)
- 1⁄4 cup golden raisin
- 2 eggs, beaten
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup butterscotch chips (optional)
Directions See How It's Made
- Dump all ingredients in an 8 x 8 casserole dish or pie pan; stir well; cover and put in the refrigerator overnight.
- In the morning, preheat the oven to 425 degrees and bake for 25-30 minutes or until the top starts to brown; serve hot, with milk over it if desired.