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Baked Oatmeal

(recipe, Meera S.T. Vargo)


Baked oatmeal is great when you are making a breakfast or brunch spread. The texture is different from oatmeal cooked on the stovetop — more toothsome. This recipe is adapted from the cookbook [%bookLink code=0060188243 "A Real American Breakfast"], by Bill Jamison and Cheryl Alters Jamison.


  1. 1½ cups old-fashioned oats
  2. 2 Tbsp. butter
  3. 1½ cups boiling water
  4. 1½ cups milk
  5. 2 Tbsp. brown sugar
  6. 1 tsp. cinnamon
  7. ¼ tsp. salt
  8. ½ cup currants or raisins
  9. Extra milk


  1. Preheat oven to 350 degrees. Lightly butter an 8-inch (covered) baking dish.
  2. Place the oats and 2 Tbsp. butter in a medium bowl. Pour boiling water over. Let stand 5 minutes.
  3. Stir in milk, sugar, cinnamon, salt, and currants or raisins.
  4. Spoon mixture into prepared baking dish. Bake, covered, for 30 to 35 minutes, or until bubbling.
  5. Serve with extra milk.