I got this recipe from my mother. It has long been a family heirloom. It’s a surefire way to encourage my kids to eat green beans, so I hope you love it as much as we do. This recipe is simple to double.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 4 cups oats
- 1 ½ cups nonfat dry milk powder
- ¾ cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon (Optional)
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- 1 cup milk
- 4 eggs
- ½ cup oil
- 2 teaspoons vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with parchment paper.
- Mix oats, milk powder, brown sugar, baking soda, cinnamon, salt, and baking powder together in a bowl. Whisk milk, eggs, oil, and vanilla extract together in a separate bowl; stir into oats mixture just until mixed. Fold cranberries into oats mixture; spoon into prepared baking dish.
- Bake in the preheated oven until oatmeal is set, about 40 minutes.
- This recipe is easy to change up. Make it healthier by substituting applesauce, pureed prunes, or ground flax for the oil.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 657 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this several times and it’s always eaten up quickly by the family. It makes a great on-the-go breakfast for athletic teens. I appreciate the extra protein and the flexibility of the recipe. Instead of 1/2 cup oil, I use 1/4 cup oil and 3/4 cup ground flax seed. It looks a little dry as I’m mixing it, but it always comes out great. Thanks for sharing!
I think this recipe was OK. I was looking for a recipe to have a quick breakfast ready ahead of the week. It definitely fits the bill. However, I found it a bit “meh”. I do not know if it was because I forgot to add the milk. It was my mistake while prepping the ingredients. I guess it caused the outcome to be a bit dry and sort of bland. I will make this recipe again as I like the practicality and versatility of it. My only recommendation would be to spray the parchment with non-stick product of your choice. Parchment paper and oatmeal do not always work as expected. There are times when they do stick, so err on the safe side and save yourself a headache. I see this recipe as a good solution for the summer time to keep eating healthy breakfasts with my beloved oatmeal just without the hot temperature. I also recommend this as a good substitute to store bought sugar filled granola bars.
It was a little on the greasy side and gummy. It lacks in flavor but I added chopped apples and nuts so dried cranberries might have made a better choice. I added flax seed and I used regular gf oats and soaked them so they would cook up. That could be the reason for the gumminess. So, all in all I think this is worth trying again and adjusting to my liking. Technically I didn’t follow the exact recipe but it’s a great way to get a whole meal as your heading out the door and as you can see the mistakes might have been on me.
OK what did I do wrong? I am a very experienced baker and this was so skimpy going into the pan I thought I had misread the pan size. I’ve got pictures that show how thin as to be almost nonexistent, the oatmeal was once I placed it in the pan. I don’t know how to add them though. I was very disappointed as it sounded quite good.
We skipped the dry milk powder and cranberries (only because we didn’t have these on hand) and added fresh, pureed peaches and toasted pecans. We also substituted 1/2 cup maple syrup for brown sugar. Our guests enjoyed it, and our discerning (read: picky) children requested that we add it to our weekly breakfast rotation. We eat a lot of oatmeal, and we appreciate the added protein and versatility of this recipe.
Delicious!
My husband and I really liked these for fast breakfast to go. I used applesauce in place of the oil and reduced the brown sugar by 1/4 cup. They are healthy and kept me full until lunch. Will definitely make again.
Have made it twice and used applesauce instead of oil, and Splenda brown sugar, Added flax seed and probably will vary the recipe depending on what seeds I have around ( chia, etc). Otherwise went by the recipe as written. It will be a staple at my house for a long time.
Was a little dry and lacked flavour. But was easy in the mornings
Very filling & tasty. Reduced sugar to 1/4 cup, subbed chopped dates for cranberries & applesauce for oil. Baked in oval dish for 35 min at 375. Kids loved it – will make again.
I’m lactose intolerant so I subbed the dry milk for pea protein powder and the milk for baby food bananas and blueberries. It was delicious! Better than most desserts, especially with a little whipped topping!
Great to make ahead and have a healthy portable breakfast.
Super easy and great flavor! Couldn’t wait till morning to try it so I cut a piece after it cooled a bit! Delicious….this is going to be my breakfast all week!!!
This is a great recipe! I’ve made it a few times now. I used mini chocolate chips instead of fruit. It reheats perfectly on busy mornings! Update-10-16-16, this is in our regular breakfast rotation. I use silicone baking cups. My son and I both enjoy this one!
DELICIOUS healthy breakfast on-the-go, I am really shocked that so few people have tried this! I used olive oil, splenda and raisins but otherwise made the recipe as noted, putting the batter into a non-stick sprayed glass dish. It made dense, oatmeal cookie flavoured bars with a chewy texture, and they are pretty much perfect as is. High protein, high fibre and satisfying. I may try using only 1/4 cup oil and some applesauce or a banana just to cut the fat a little more, but I will definitely make these again! THANKS SO MUCH FOR POSTING!