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Overnight Baked Porridge Recipe

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I've always loved to cook. And coming from a family of seven brothers and three sisters, there was always someone willing to be my "guinea pig"! I still like to try new recipes, but this tried-and-true dish is one of my favorites.
TOTAL TIME: Prep: 20 min. + chilling Bake: 1 hour
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 1 hour
MAKES: 9 servings

Ingredients

  • 4-1/2 cups water
  • 3 cups quick-cooking oats
  • 2 eggs, lightly beaten
  • 2 apples, peeled and chopped (about 1 cup)
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup raisins
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Additional milk, optional

Nutritional Facts

1 serving (1 piece) equals 319 calories, 16 g fat (2 g saturated fat), 49 mg cholesterol, 378 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. In a saucepan, bring water to a boil; add oats. Return to a boil; cook 1 minute. Remove from the heat; cover and let stand for 5 minutes. Combine eggs, apples, brown sugar, milk, oil, raisins, baking powder, salt and cinnamon. Stir in oatmeal. Spoon into a greased 9-in. square baking pan. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. Cut into squares; pour milk over each serving if desired. Yield: 9 servings.
Originally published as Overnight Baked Porridge in Cookin' Up Country Breakfasts Cookbook 1994, p80

Nutritional Facts

1 serving (1 piece) equals 319 calories, 16 g fat (2 g saturated fat), 49 mg cholesterol, 378 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein.

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