Total Time
Prep 15 mins
Cook 30 mins

One day I decided that I needed to find a way to enjoy eating oatmeal. After trying several techniques, this is the version I have created that will not only let me enjoy it, but my family as well. It's not dried out & it's not too sloppy, with a burst of exciting flavors that are far from the stale fruit taste of instant oatmeal. This can be made in either a casserole dish or 4-6 individual ramekins (depending on the size of your ramekin.) I have made this many times in ramekins so my toddler & I can each eat one for breakfast & then I wrap the cooled leftovers in plastic wrap & refrigerate for the next day. Warmed in the microwave for a minute & she & I can enjoy another quick & healthy breakfast.

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees.
  2. Spray a 9x7 casserole dish (can use 9x9 dish or the ramekins) with non-stick cooking spray. Set aside.
  3. In large bowl, combine first 7 ingredients. Stir well & pour evenly into prepared dish or ramekins. Set aside.
  4. In a large saucepan, combine milk, brown sugar & butter to a boil. Watch closely, as it will foam up & boil over very quickly.
  5. When the mixture boils, remove from heat & stir in the almond extract.
  6. Pour boiling mixture over dry ingredients in casserole dish or ramekins. Stir gently to distribute evenly.
  7. Bake uncovered in 350 degree oven for 30-35 minutes or until the milk is absorbed & oats are tender. Timing will vary by a few minutes depending on the size of your dish or ramekins.
  8. Can be served with milk, butter or syrup, but my family prefers to eat it plain.
Most Helpful

4 5

This is a great technique to cook oatmeal. The texture was just right, not too mushy and wet. I love the addition of apples, cherries and pecans. The only thing I didn't really care for was the flavor from the almond extract, so next time I will leave it out. I might add more pecans next time too, because I LOVE pecans! Made for Pick A Chef, Spring 2010.

5 5

Delicious!! Another winner, *Tink! Only change I made was to use chopped almonds instead of pecans. Just for the photos, sprinkled a little "dark pink" sugar on top. Loved the different textures. Smelled wonderful in the oven, and tasted like a really good apple crisp. Thnx for sharing another of your recipes, *Tink. Made for THINK PINK Oct 2009.