Overnight Baked Porridge Recipe

5 2
Publisher Photo

Overnight Baked Porridge Recipe

Be the first to add a review
5 2
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 1 hour
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 1 hour

Ingredients

  • 4-1/2 cups water
  • 3 cups quick-cooking oats
  • 2 large eggs, lightly beaten
  • 2 apples, peeled and chopped (about 1 cup)
  • 1/2 cup packed brown sugar
  • 1/2 cup whole 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

Directions

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 in 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 piece: 319 calories, 16g fat (2g saturated fat), 49mg cholesterol, 378mg sodium, 40g carbohydrate (21g sugars, 3g fiber), 6g protein.

  • 4-1/2 cups water
  • 3 cups quick-cooking oats
  • 2 large eggs, lightly beaten
  • 2 apples, peeled and chopped (about 1 cup)
  • 1/2 cup packed brown sugar
  • 1/2 cup whole 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
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOvernight Baked Porridge

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review