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Michigan German Baked Oatmeal

Michigan German Baked Oatmeal created by Lalaloula

This is more like a pudding than traditional oatmeal.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400 degrees.
  • Coat 3-quart casserole or baking pan with cooking spray.
  • In mixing bowl, combine all ingredients.
  • Transfer to baking dish. Sprinkle top with additional almonds.
  • Bake uncovered for 45 minutes. Serve hot.
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RECIPE MADE WITH LOVE BY

@morgainegeiser
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@morgainegeiser
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"This is more like a pudding than traditional oatmeal."
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  1. aimee a.
    For how long would I bake this if I am only making 1/2 the recipe amount? Thank you.
    Replies 1
  2. d.aglaia
    Just wanted everyone to know that I made this in single serving silicone baking cups and it turned out great. After baking and cooling down, I put the cups in pint containers and freeze. For planned-ahead breakfast on my weekly menu, I remove the container from the freezer, take out the cup, pull the silicone liner from the oatmeal, and return the oatmeal only to the container. Then, if I'm in the mood, I drizzle maple syrup on top and add berries. But it's really very good with just the berries on top of the oatmeal. On the designated day on the menu, nuke on high at 60-90 seconds (depending on how cold it is), and you're set for breakfast with healthy berries smooshed over healthy oatmeal.
    Reply
  3. d.aglaia
    Can portions of this be frozen then pulled out individually for thawing and reheating? I'm always looking for office breakfast ideas, but many don't respond well to the freezing and reheating -- they get too soggy. It would be ok if this lost its souffle quality and deflated (might even be better in my case). Usually I can read a recipe and figure out the answer on my own, but I don't like the usual bowl of oatmeal, so I don't cook it. With high cholesterol though, it would be great to add oatmeal beyond cookies into my diet! Thanks for replying??
    Reply
  4. Cadillacgirl
    We loved this! I halved the recipe, made with lactose free milk and left out the dried cherries but it will definitely be made again! I think next time, it will be with pecans and maple extract (I'm Canadian, eh?). Made for PAC Spring '12
    Replies 1
  5. Lalaloula
    WOW, what a delicious morning treat! This puffed up like a soufflee and had the texture of a soft pudding. The taste was very much like marzipane and made everyone come back for more. YUM! I loved the apple and almond extract in this as well as the nuts. I used walnuts as I was out of almonds and thought that the darker taste of the walnuts would be a good match (which it was indeed). I got up early to make this and must have been too sleepy still, cause I forgot to include the dried cherries. Im sure they would have been nice, but for me they werent needed.<br/>THANK YOU SO MUCH for sharing this keeper with us, Ill make it again for sure!<br/>Made and reviewed for the Aussie/NZ Recipe Swap December 2011.
    Reply
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