I have a new oatmeal love. Soaking the oats overnight gave a whole new texture to the dish. Everything melded together beautifully. The cinnamon and nutmeg really blended throughout the oatmeal.
The oats were plump and still separate and chewy, not at all soggy as I had feared they might be.
As an added benefit, who doesn’t love a breakfast that can be assembled at night and then put into a cold oven in the morning? This is officially on my weekly meal plan now. Every single member of the family loved this and they ate a ridiculous amount.
If you manage to have leftovers, they freeze beautifully in individual containers. Just add a tablespoon or so of water to the dish straight from the freezer and then microwave for a minute or two.
- 3 cups old fashioned rolled oats
- scant 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup raisins
- 1/4 cup light flavored olive oil
- 3 eggs
- 1 1/2 cups milk
- Place all of the ingredients in a large bowl and stir to combine. Grease a 7x10 pan (or 9x13 if you want to double the recipe). Pour the oatmeal mixture into the pan and cover with lid or foil. Place in the refrigerator overnight.
- In the morning, uncover the pan and place in a cold oven. Bake at 350 for 40-45 minutes or until set in the center. Let cool 5-10 minutes before serving.
- You can serve this as pictured or scoop it into bowls. I like mine broken up like warm granola in a bowl and my kids prefer to eat theirs like a slice of cake. However you cut it, it is good. Enjoy!