Oatmeal Bake
This beloved baked oatmeal recipe from Camp Amigo in southern Michigan is easy, wholesome, and packed with cinnamon-spiced comfort. Mix it the night before, bake in the morning, and serve it your favorite way—like cake or in a bowl with milk.
Equipment
- 1 9x13 pan
- 1 mixing bowl
- 1 rubber spatula
- 1 measuring cup for liquids
Ingredients
- 3/4 c oil neutral (coconut, avocado, etc.)
- 3/4 c sugar or less if you want it a bit healthier
- 4 eggs
- 2 c milk
- 6 c oatmeal use old fashioned for crunchier or quick for more cake-like; personally, I like ½ and ½
- 1 tsp salt
- 4 tsp heaping baking powder (1 TBS + 1tsp)
- 1 tsp heaping cinnamon optional, but makes it so yummy!
- dash nutmeg optional (see above note)
Instructions
- Mix all ingredients together well.
- Spread into 9x13 pan.
- Cover and refrigerate overnight.
- Next day, bake at 325F for 50 minutes to 1 hour.
For serving:
- Slice into squares.
- Serve in bowls.
- Top with fresh milk and raisins, craisins, sliced nuts, coconut, etc.
- Alternatively, eat it like a piece of cake. (One of my kids used to call it oatmeal cake).