Overnight Baked Oatmeal Recipe

5 6 6
Overnight Baked Oatmeal Recipe
Overnight Baked Oatmeal Recipe photo by Taste of Home
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Overnight Baked Oatmeal Recipe

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5 6 6
Publisher Photo
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. —Jennifer Cramer, Lebanon, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 45 min.

Ingredients

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

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 350°. Remove oatmeal from refrigerator while oven heats. Stir oatmeal; sprinkle with almonds. Bake, uncovered, until golden brown and a thermometer reads 160°, 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

Nutritional Facts

1/2 cup: 331 calories, 13g fat (2g saturated fat), 54mg cholesterol, 364mg sodium, 46g carbohydrate (30g sugars, 4g fiber), 8g protein.

  • 2 large eggs, lightly beaten
  • 3 cups 2% milk
  • 3/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups old-fashioned oats
  • 1/4 cup dried blueberries
  • 1/4 cup dried cherries
  • 1/4 cup sliced almonds
  1. 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.
  2. Preheat oven to 350°. Remove oatmeal from refrigerator while oven heats. Stir oatmeal; sprinkle with almonds. Bake, uncovered, until golden brown and a thermometer reads 160°, 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

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Reviews forOvernight Baked Oatmeal

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Cyndy User ID: 9293260 276290
Reviewed Oct. 15, 2017

"Yummy healthy breakfast. House smelled divine!"

MY REVIEW
apeabrain User ID: 1058204 263340
Reviewed Mar. 11, 2017

"I love this recipe! Has anyone tried using fresh or frozen blueberries instead of the dried ones?"

MY REVIEW
Curlycooking User ID: 8863360 248392
Reviewed May. 19, 2016

"Great!!! I eliminated the brown sugar, replaced it with unsweetened applesauce, used cashew milk and reduced it to 2 cups (to accommodate the extra moisture in the applesauce), added 1/4 cup of chia seeds, and added sliced apples drizzled with honey on top!!! SO GOOD, what a great idea, especially to make and keep in the fridge for a few extra days of breakfast."

MY REVIEW
wreiter User ID: 5469177 215299
Reviewed Dec. 18, 2014

"So easy to prepare and delicious!"

MY REVIEW
Angel182009 User ID: 6228642 212422
Reviewed Oct. 13, 2014

"I'm usually a cereal kind of girl every morning but I've been trying to break that. This was a great change! I did use dried cranberries in place of the dried blueberries."

MY REVIEW
nancyanolan User ID: 6729400 178524
Reviewed Nov. 23, 2012

"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."

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