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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.

This recipe is:

Diabetic Friendly

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Overnight Baked Oatmeal Recipe

Prep: 10 min. + chilling Bake: 45 min.

Yield: 9 Servings

10 45 55

Ingredients

2 eggs, lightly beaten
3 cups 2% milk
2 cups old-fashioned oats
3/4 cup packed brown sugar
1/4 cup canola oil
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 cup dried blueberries
1/4 cup dried cherries
1/4 cup sliced almonds

Directions

In a large bowl, whisk the eggs, milk, oats, brown sugar, oil, cinnamon and salt. Stir in blueberries and cherries. Pour into a greased 8-in. square baking dish. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Uncover and stir; sprinkle with almonds. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Serve warm. Yield: 9 servings.

Nutritional Facts 1/2 cup equals 290 calories, 12 g fat (2 g saturated fat), 53 mg cholesterol, 326 mg sodium, 41 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 3 starch, 1 fat.

Originally published as Overnight Baked Oatmeal in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p30

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Overnight Baked Oatmeal

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(1-1) of 1 reviews

Reviewed on Nov. 23, 2012 by nancyanolan

Fell in love with baked oatmeal! Why have I never had this before... it has a creamy custardy flavor while the top gets crunchy and sweet. This is the perfect baked oatmeal recipe for a scrumptious breakfast - perfect for holidays to share with guests and family. Prepare the night before, pull out and bake... presto! Easy and lovely breakfast in the morning.