My mom liked this recipe because it was quick and easy and made enough to fill up all seven of us hungry kids. Now I prepare it for my own family of five.—Kathy Smith, Butler, Indiana
- 12 cups quick-cooking oats
- 2 cups sugar
- 2 cups packed brown sugar
- 4 teaspoons salt
- 2 teaspoons baking powder
- 4 cups milk
- 2 cups canola oil
- 8 eggs, lightly beaten
- Additional milk
- Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Pour into two greased 13x9-in. baking dishes. Bake, uncovered, 30-35 minutes or until set. Serve with additional milk. Yield: 18 servings.
Originally published as Baked Oatmeal in Taste of Home April/May 2002, p54
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