Chicken and cabbage are combined with spicy sauce in this classic Japanese yakisoba noodle dish.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- cooking spray
- 2 ¾ cups old-fashioned oats
- 3 ⅓ cups milk
- 4 eggs
- 1 cup brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch square baking dish with cooking spray.
- Spread oats into the prepared baking dish.
- Beat milk, eggs, brown sugar, vegetable oil, vanilla extract, cinnamon, and salt together in a large bowl until smooth; pour over oats.
- Bake in preheated oven until oats are softened and mixture thickened, 50 to 55 minutes.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 203 mg |
| Sugars | 20 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made it according to the original recipe, but in a 9X13 pan and baked it for about 40 minutes. I added raisins and apple chunks and doubled the cinnamon and served it to my full house of 8 Christmas morning. Everyone loved it. My husband, who doesn’t like oatmeal, raved about it and ate the leftovers the next two days.
This makes a perfect filling but healthy breakfast for the week that’s not too sweet or too bland. It makes what I would call baked oatmeal squares or bars; “baked oatmeal” makes it sound like the more conventional dish. I’ve made it twice and haven’t veered from the recipe, but next time I think I’ll add sliced almonds and Craisins for a bit of crunch and tartness.
I just don’t know what I might have done wrong, but I don’t like this “baked oatmeal”. It is more like a custard with all the milk and eggs. I added berries and baked it in a larger pan (maybe 8×11), as it never would have fit in an 8X8″. I am accustomed to cakey or crumbly types of baked oatmeal, but this is a kind of a custard.
I really like this but will make with 1/2-3/4 cup sugar next time..just a little too sweet for me. Made in 9×13 dish, baked for about an hour.
Fabulous healthy and filling breakfast. My husband loved it. I served it hot out of the oven and then poured milk over it. You can also reheat it and do the same. Fantastic!!
Why is number of servings not included?
Great recipe! I made it just as is with no changes and it turned out perfect. It’s now in my favorites. Thanks for sharing!
I cut this recipe in half and it fit perfectly in an 8-inch round pan. I’m not sure how the original recipe would fit in an 8-inch square pan. I also added about 1/4 cup of dried cranberries and raisins, which was wonderful.
I checked at 45 minutes, and the texture was perfect, thickened and tender, but still very moist. We’re watching our cholesterol a little more closely these days, so I substituted Egg Beaters® for the whole eggs, and cut back the brown sugar (personal taste preference). I find that so many recipes have way too much cinnamon (a powerful spice) overpowering everything, but this oatmeal has a subtle layer of cinnamon which will allow you to mix in whatever other ingredients you like (as suggested by the recipe author). I topped mine with a spoonful of chunky applesauce, a great partner to the cinnamon. kjerickson, really enjoyed your recipe, and I’ll be making this again.