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Overnight Baked Porridge

 Overnight Baked Porridge
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.
9 ServingsPrep: 20 min. + chilling Bake: 1 hour


  • 4-1/2 cups water
  • 3 cups quick-cooking oats
  • 2 Eggland's Best 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 319 calories,

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Overnight Baked Porridge (continued)

Nutritional Facts: 16 g fat (2 g saturated fat), 49 mg cholesterol, 378 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein.