Overnight Baked Oatmeal Recipe
My husband and I spent a long weekend at a bed-and-breakfast not far from our home. The owners shared this delicious recipe with me, which I've made my own after a couple of simple changes.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1/4 cup dried blueberries
- 2 large eggs lightly beaten
- 3 cups 2% milk
- 1/4 cup sliced almonds
- 1/4 cup canola oil
- 2 cups old-fashioned oats
- 1-1/2 teaspoons ground cinnamon
- 3/4 cup packed brown sugar
- 1/4 cup dried cherries
- Carbohydrate 41.3014008333333 g
- Cholesterol 266.49 mg
- Fat 16.7318466725841 g
- Fiber 3.54539593460162 g
- Protein 13.4100625 g
- Saturated Fat 2.92595729210249 g
- Serving Size 1 1 serving (183g)
- Sodium 94.6155416666667 mg
- Sugar 37.7560048987317 g
- Trans Fat 1.49837604173868 g
- Calories 362 calories
Directions In a large bowl, whisk together first six ingredients. Stir in oats, blueberries and cherries. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, 8 hours or overnight. Preheat oven to 350degrees. Remove oatmeal from refrigerator while oven heats. Stir oatmeal; sprinkle with almonds. Bake, uncovered, until golden brown and a thermometer reads 160degrees, 40-50 minutes. Serve warm. Yield: 8 servings. Originally published as Overnight Baked Oatmeal in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p30
