Tuesday, May 12, 2009

Baked Oatmeal

This dish continues to be one of our guests favorites. Every single time I make it we are asked for the recipe. It is so easy to convert to a lactose free/gluten free breakfast by using gluten free oats and either vanilla soy milk or rice milk.


1/2 cup oil (canola, corn, not olive oil)
1 cup sugar (white or brown)
2 egg
1/1/2 cup quick oats
1 1/2 cup rolled oats
2 tsp baking powder
1 tsp salt
1 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon (more if you use a layer of apples)
Chopped apples, pears, dried cranberries, nuts, or other fruit (optional)


Cream oil, sugar and egg together in a small bowl
Add all other ingredients and mix
Pour into greased 8-inch square baking dish
Bake at 350 degrees for 30 minutes.
Serve with milk.

*At the inn we do double and triple batches of this always putting in a layer of fruit. My all time favorite is left over lemon brandied apples. Another good one is strawberries with some steamed/sugared rhubarb. Put half the batter into your greased baking dish, layer the fruit on top and then put the rest of the batter on top and bake. If you are using frozen fruit you will want to steam it for a bit in the microwave first.

Swiss Woods
Debrah Mosimann
Lancaster County Broad
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  1. This sounds great...

  2. I had this at Swiss Woods a couple of weeks ago. It is wonderful.

  3. Amazingly great! My daughter who refuses oatmeal ate three bowls of it!
    We're making it at home this weekend.

  4. This is the best oatmeal I've ever tasted. We spent a wonderful weekend at Swiss woods and this was served. Even my husband who"doesn't care" for oatmeal had two servings!

    1. We hear that all the time Liz! So glad you enjoyed it. Vary the fruit filling and it is great all year long!