Welcome, Pinners! Please be sure to check out my Recipe Box at the top to find more breakfast ideas!
If you want an invitation to Pinterest, leave your email in the comments and I’ll send you a personal invitation! (I won’t publish your email address.)
A make-ahead breakfast? Sounds like a winner to me! The only hindrance to making this dish was that for nearly two weeks, I kept forgetting to pull together the very easy “night before” part. LOL. Other than that, it is a cinch to make and very good. Oh, and my kids loved it. That’s always a HUGE plus for me.
This recipe was adapted from my friend Jennifer. In my original trial I used Greek yogurt, but I think in this dish, the Greek yogurt is too thick, making the oatmeal dry. Next time, I will choose regular yogurt. Plus, in my adaptation, I’m adding a little milk to lighten it a bit.
This sweet, warm, and “crispy on the outside” dish is perfect for a Christmas morning, a brunch potluck, a birthday morning, in anticipation of the first snow–any time you want to turn an everyday morning into a special occasion. Serve with bacon and some fresh fruit (whatever is in season), and don’t forget a cup of joe!
*Scroll down to use print recipe feature and add to your Recipe Box.
Baked Oatmeal
The night before…
3 cups rolled oats -not quick cook
3/4 cup sugar (I used turbinado or sucanat)
1 teaspoon cinnamon
3/4 stick melted butter
1 1/2 cups plain yogurt or kefir
Stir and cover with plastic wrap overnight. Leave on counter. Yes. Leave on the counter overnight.
In the morning…in separate bowl combine.
1 cup milk (sweetened almond or coconut would be great here!)
2 eggs, beaten
2 teaspoons baking powder
1 teaspoon salt
Add into oat mixture. Then pour into greased glass baking dish. Bake at 350 degrees for about 20 minutes or until it looks a little browned around the edges.
Do you ever plan a hot breakfast for your family? What’s your favorite make-ahead breakfast?
Ingredients
- 3 cups rolled oats -not quick cook
- 3/4 cup sugar (I used turbinado or sucanat)
- 1 teaspoon cinnamon
- 3/4 stick melted butter
- 1 1/2 cups plain yogurt or kefir
- 1 cup milk (sweetened almond or coconut would be great here!)
- 2 eggs, beaten
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Combine the night before ingredients.
- Cover with plastic wrap.
- Leave on the counter overnight.
- Combine morning ingredients in a separate bowl.
- Add into oat mixture.
- Pour into greased glass baking dish.
- Bake at 350 degrees for about 20 minutes or until it looks a little browned around the edges.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
Related Posts:
{ 33 comments… read them below or add one }
My whole family LOVED this! I bet we could add some peaches, apples, nuts, or even chocolate chips!! My kids also helped to prepare this.
This sounds really good and I want to try it, but it looks like the milk and yogurt will spoil sitting out all night. So just to make sure you can leave this out with the milk and yogurt in it?
I am going to change the recipe, you put the milk in the morning, but the yogurt is fine overnight out. That is actually how yogurt is made! See my Homemade Yogurt Recipe.
Thank you, I feel better now knowing the milk goes in the next morning.
AMAZING!!!
Few Subs bc of what we had on hand:
Used BrownCow Maple Yogurt (cream top)
1/2c sugar
1/2 stick butter
That looks divine! Will definitely try it, thanks for sharing.
This sounds like a great way to soak oats. I tried soaking oats with 2 tbsp of kefir one time and it tasted- for lack of a better word- like barf…ewww.. Has anyone tried this recipe with kefir?
I use kefir too, just need to make sure and up the sugar a little, or add a little maple syrup just before serving as a garnish.
I’m going to throw in some raisins and a bit of brown sugar…I think my girls will think it’s a breakfast cookie! Thank you so much for the suggestion!!
When would u add the brown sugar and raisin. Night or morning
Sarah – I add it in the morning.
Thanks for the clarification. I put it in the refrigerator overnight the first time I made it, and it was too difficult to combine the remaining ingredients the next morning. Leaving the oat and yogurt mixture on the counter was much easier!
Could you combine all the ingredients the night before and put the whole thing in the fridge until morning?
Not sure, I just follow the recipe and do some night before and rest in the morning. Let me know if it works for you that way!
This might help you understand why you are mixing the oatmeal with yogurt the night before and leaving it on the counter.
http://www.rebuild-from-depression.com/soaking-grains
Eating my first batch of this. Yummy, especially with coffee. =) The kids like it too. I added raisons and walnuts on top. Peaches and apples would be really yummy too tho. I put in a little less sucanat and it was fine. If you add fruit, I think it is good with less sugar.
Yeah, I am so glad you like it Jenni!
Can you use steel cut oatmeal vs normal oatmeal? Am planning on trying this tonight/tomorrow and don’t want to have to buy more oatmeal
Yes, that should work just fine! Let me know how it turns out.
Kelly, it turned out wonderful. I used a little bit less steel cut than your original since those take more liquid anyway. The steel cut oats kept their shape and texture was great. I did use greek yogurt, but added a little extra water to the night mixture. We drink almond milk, so that was an easy sub for us. I had to cook it a little bit longer since I lowered the oatmeal amount but it was fabulous. Def a make again
Heather – Thanks for letting me know, you never know how substitutions will go over. Yes, this is great to make ahead and freeze!
I am thinking of trying this – not too many oatmeal lovers in my house, but anything is worth a try! when you make ahead and freeze – do you freeze it after cooking it or before?
We don’t like yogurt at our house, is there a sub for that? Love the recipes (especially the chicken tortilla soup!)
I know the recipe says not quick oats…but if that is what you have, do you think you can still use them? I am wondering if you skip the make ahead portion and just do it all in the morning, letting them soak only 30 mins to an hour, if the taste & texture would be the same. Worse case scenario is it turns out mushy, I would think. I guess I’ll give it a try and see.
Do you know the calorie count on this?
Teri – it would depend on which brand/items you used. I don’t have the specific breakdown, sorry!
Thank you for sharing this recipie. My son and I loved it! He crowned me “the BEST Mom EVER”! after I made this for him! What a blessing!
How would you go about making this ahead & freezing? Before or after it’s cooked? Thank you so much for all of your hard work on your website. It’s become my go-to source for so many things. I hope you know what a difference you are making!
This was a great recipe! I don’t typically like Oatmeal, but since this wasn’t as mushy it was great
I actually used strawberry yogurt instead of regular and it was really good! Added a little maple sugar and it made a great breakfast; and plenty left for tomorrow. Thanks 
Very good and addicting! I added apple, thawed cranberries, golden raisins and a little brown sugar!
Kelly,
What should the consistency be when it’s done? Just tried this and mine was dry (more of a cakey consistency) on the edges and runny in the middle. Does that sound right?
Hi Kelly, please send me an invitation on pinterest. thank you!
done!