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.
Total TimePrep: 20 min. + chilling Bake: 1 hour
- 4-1/2 cups water
- 3 cups quick-cooking oats
- 2 large Nellie’s Free Range 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
- 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.
Nutrition Facts1 piece: 319 calories, 16g fat (2g saturated fat), 49mg cholesterol, 378mg sodium, 40g carbohydrate (21g sugars, 3g fiber), 6g protein.
Originally published as Overnight Baked Porridge in Cookin' Up Country Breakfasts Cookbook
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