This was eggier than the usual baked oatmeal, but really good. I skipped the margarine and halved the sugar and milk, and it came out perfect. I also used plain yogurt and vanilla extract, and the yogurt gave it a nice slightly tangy flavor. Couldn't help adding walnuts to it, they accented the flavor very well.
This was nice but didn't thrill me, the consistency I thought was a bit soft for a baked oatmeal. Always good to try something new though so thanks for posting!
this was really good. I skipped the margarine, and used 1/2 sugar and 1/2 splenda (too much splenda sometimes leaves an aftertaste for me). next time I'll also cut back the milk a bit (it was quite moist when it was done, and i like my oatmeal almost dry) and the sugar (since i used really ripe bananas, it turned out REALLY sweet).
A gem of a recipe -- I'm so glad I found it!! I skipped the margarine, and I wanted it to be nondairy and didn't have soy yogurt... so since buttermilk can be a yogurt substitution, I used soymilk in combination with vinegar to make my own buttermilk. As always seems to happen to me, way more cinnamon than a "dash" wound up in there -- probably a tablespoon! -- but I didn't even find that overpowering at all. It was a bit moist, though, so maybe next time I'll cut back a little on the liquid. I filled both a one- and a two-cup round Pyrex dish with the whole recipe. Thanks for posting!!
Tastes great...like a banana bread souffle! It was pretty sweet for me, so next time I'll try replacing some of the sugar with more oatmeal and also add an extra egg white or two to bind it together more. I skipped the margarine and salt. I baked this in the toaster oven so I didn't need to heat up the whole house...worked great! Made for the My 3 Chefs event.