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You are here: Home / Food / Easy Baked Oatmeal

by Stacy  109 Comments

Easy Baked Oatmeal

Oatmeal – 50 Ways to Eat It Humorous Homemaking

Without a doubt, one of the most popular recipes on this site is my Baked Oatmeal….and rightly so. It’s deliciousness on a plate. It makes your taste buds sing. It makes your kids scream OATMEAL! It makes your dog beg. It makes you…well, it makes you regular. What more can you ask for in a breakfast food? Nothing I tell ya!

Well, I wanted to update my old recipe because of the quick oats and sugar issue. I only buy rolled oats in bulk now (they go through less processing) and I don’t use brown sugar anymore.

So, I played around in the kitchen a bit….okay, so I played around in the kitchen a lot. Let me just tell you, I made about 123,981,273 flops with this one. Why mess with something that’s already good? Well, to make it better. Except, my better was a long time coming.

Overnight Baked Oatmeal. This is deliciousness on a plate. A real food recipe that requires very little hands on time!
First, I wanted to use kefir instead of milk…..so I tried that. I let my oaks soak overnight and then I baked it the next day. BOMB! Gag attack. It tasted like kefir oats on a plate….but we ate it, because we’re troopers. But, we didn’t really feel happy about it.

I tried again, letting the kefir and oats soak in the fridge overnight so it wouldn’t ferment any more. BOMB! Good night. Kefir oats. No thanks. Bye, bye kefir. I’ll save you for cornbread.

Why am I soaking overnight? Well, because rolled oats take a long time to soak up liquid – unlike the quick oats that only take about 5 minutes. Fixing them with the liquid before I go to bed means they’ll be ready in the morning without waiting. I’m not a waiter. I’m an eater.

Overnight Baked Oatmeal. This is deliciousness on a plate. A real food recipe that requires very little hands on time!

I switched to whole milk instead of kefir. I fixed my oats and milk and put them in a bowl, covered the bowl, and stuck it in the fridge. The next day, I did my thang and made the oatmeal.

It didn’t taste like kefir. SCORE! But something wasn’t quite right….it was good, but sorta weird. Oh wait. I forgot the baking powder. DUH. I tried it again the next week, remembering the baking powder and using milk instead of kefir…..and oh my word. It was finally RIGHT! Woohoo!!!!!!

Overnight Baked Oatmeal. This is deliciousness on a plate. A real food recipe that requires very little hands on time!

As you can see, after sitting overnight the oats have soaked up all the liquid. Yummy!

Overnight Baked Oatmeal. This is deliciousness on a plate. A real food recipe that requires very little hands on time!

This is such a delicious dish. It gets nice and warm inside, crispy on the outside edges. It’s happiness on a plate. Add some maple syrup and your family will kiss your feet.

I made some raisin sauce for pancakes and used the extra on top of oatmeal. Very tasty. Oh, and I also updated my granola bar recipe to reflect the new ingredients I use.

Oatmeal – 50 Ways to Eat It Humorous Homemaking
Print Recipe

Overnight Baked Oatmeal

Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, oatmeal
Servings: 6

Ingredients

  • 2 cups rolled oats or old fashioned oats
  • 1 cup whole milk
  • 1/3 – ½ cup sucanat based on how sweet you want it; brown sugar also works well
  • 2 tablespoons melted coconut oil
  • 2 large eggs
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ tsp cinnamon

Instructions

  • In a mixing bowl, combine the oats and milk. Cover and refrigerate overnight.
  • In the morning, add the remaining ingredients and mix well.
  • Pour into a greased 8 inch baking dish.
  • Bake at 350 degrees for 30 minutes.

Notes

***Add-ins: raisins, chocolate chips, dried fruit, nuts, peanut butter, pureed fruit, chopped fresh fruit, etc.*******

Follow @humoroushomemaking on Instagram for daily meal inspiration!

Overnight Baked Oatmeal. This is deliciousness on a plate. A real food recipe that requires very little hands on time!

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Rebecca says

    May 28, 2020 at 10:19 am

    Just made this baked oatmeal and threw in a couple overripe bananas, delish! First time trying it with maple syrup on top, game changer!

    Reply
    • Stacy says

      May 28, 2020 at 11:23 am

      WOOHOO!!!! I’m so glad!!!

      Reply
  2. S says

    February 25, 2017 at 11:30 pm

    Will this work without egg? Thanks!

    Reply
    • Julie Chittock says

      May 3, 2017 at 8:08 pm

      You would need to substitute something for the egg. Maybe try a flax egg, which is 3 tablespoons of water and 1 tablespoon ground flax meal equals 1 egg.
      — Julie, HH Team

      Reply
  3. Rosemary says

    October 10, 2016 at 1:20 pm

    I love this! Will it work as well with just egg whites? I have a carton that I need to use up.

    Reply
    • Stacy says

      October 11, 2016 at 7:55 am

      Yes, it should work just fine.

      Reply
  4. Lisa B. says

    September 17, 2016 at 4:04 pm

    QQ: Is this the revised one you did a scope on today (9/17/16)?

    Reply
    • Stacy says

      September 21, 2016 at 7:30 am

      Yup!

      Reply
  5. mamaray2010 says

    August 15, 2016 at 1:21 pm

    So I am very confused after reading through some comments. Can I sub in almond milk into this recipe? I am dairy free mostly and my oldest is going through elimination diet. Thought I could make this for her and for quick before school breakfasts. She loves oats, and they (nor eggs) don’t bother her. I don’t use stevia or pre-purchased egg whites the THM recipe mentioned below. Thanks for help

    Reply
    • Stacy says

      August 16, 2016 at 1:44 pm

      Yes. I use almond milk all the time. Coconut milk works well too.

      Reply
  6. Margaret R says

    July 25, 2016 at 5:10 pm

    Do you think I could make this in a small crockpot? My husband likes it in the morning but wants at 5:30 am and I would have to get up at 5. I am not a morning person.

    Reply
    • Stacy says

      July 26, 2016 at 5:26 am

      You could make it in advance! I do it all the time. I’ll make enough for all week on Saturday and just reheat each serving in the microwave or toaster oven. 🙂

      Reply
  7. Hannah says

    February 24, 2016 at 12:00 am

    Thank you so much!! I’ve been trying to find recipes and freezer meal prep references for a while. I’m 32 weeks with a 4 & 2 yr old and we’re all “semi-paleo” no cane sugar or processed foods. Needless to say finding someone who spoke my language and has relatable recipes has been a life saver!!

    Reply
    • Stacy says

      February 24, 2016 at 7:33 am

      I hope you love it! It’s a BIG hit here!

      Reply
  8. Maggie says

    January 9, 2016 at 9:32 pm

    Did you used to make this with Almond milk? and stevia…and apple sauce…for some reason i swear this was the website i went to for this oatmeal bake..Weird. I feel like you used to have one recipe that was an alternate its just not on here any more….am i right and where can i get that?

    Reply
    • Stacy says

      January 11, 2016 at 8:00 am

      We are getting ready to rebrand and so we’ve gone back to all original recipes. Here is one that should work for you: http://www.emilyreviews.com/2015/01/trim-healthy-mama-e-breakfast-of-muffin-pancakes-baked-oatmeal-recipes.html

      Reply
      • Tabitha Griffith says

        June 5, 2017 at 4:25 pm

        Thanks for the link to the THM friendly recipe! That’s what brought me here!

        Reply
        • Julie Chittock says

          June 15, 2017 at 1:56 pm

          Thanks for stopping by Tabitha!
          — Julie, HH Team

          Reply
  9. Maureen says

    October 23, 2015 at 9:36 am

    I didn’t make the oatmeal, however is on my list to make. I just wanted to thank you for all of the time that you take to post all of your healthy recipes and ways of saving money. I’m so busy working that free time is something that I rarely have. I’m trying to loose weight and cook healthy meals for my husband and my elen year old grandaughter that we’re raising. Being able to find true, fast, and heathy meals on your web sight really makes my life so much easier. The money saving tips as well. May the lord bless yu for all that you do to help others!!

    Reply
    • Stacy says

      October 23, 2015 at 2:43 pm

      I hope you love it! We all enjoy it and eat it regularly. 🙂

      Reply
  10. Shirley T says

    March 25, 2015 at 9:14 am

    I made this this morning and it was very dry. I used steel cut oats. I am wondering if I should have added more milk. I used 2 C oats and 1 C almond milk like the recipe calls for.

    Reply
    • Stacy says

      March 26, 2015 at 2:06 pm

      This recipe is written for rolled oats – steel cut oats need a lot more milk. 🙂

      Reply
  11. Melanie says

    July 1, 2014 at 3:27 pm

    I’m new to THM and have just been looking around for interesting recipes…do you happen to know how your Truvia compares with the THM Stevia they have out now? This sounds great by the way!

    Reply
    • Stacy says

      July 7, 2014 at 1:59 pm

      No, I’m sorry I don’t know.

      Reply
  12. Tracy says

    May 20, 2014 at 7:03 pm

    You mentioned in the post that you added the Baking Powder when you soaked, but didn’t say that in the recipe directions? So yes or no?

    Reply
    • Stacy says

      May 29, 2014 at 2:01 pm

      I’ve done it both ways….it doesn’t really matter. Baking powder is usually double acting, so the heat activates it in the oven. 🙂

      Reply
  13. Kate Farrow says

    February 19, 2014 at 10:31 am

    Just made this for breakfast & used chocolate soy milk. The chocolate is a nice subtle flavor that works well with the nuttiness of the oats & the coconut flavor from the oil. May be difficult to put the leftovers in the fridge….. Thank you for this simple & yummy recipe!!!

    Reply
  14. Christine Mayfield says

    January 20, 2014 at 2:32 pm

    Wow this is great! My husband told me to make more! 4 out of 5 kids think it tastes great too. Thanks so much!

    Reply
    • Stacy says

      January 20, 2014 at 2:56 pm

      🙂 I’m glad you liked it! It’s a family favorite here. At breakfast this morning, my 4 year old asked for seconds.

      Reply
  15. Marjie K says

    January 15, 2014 at 12:09 pm

    I made the overnight oatmeal last night with the Steal Oats. I added a cup of Almond milk to the cup of milk. Tasted great!! I have major texture issues and can NOT eat mush! I was able to pick this up with my hands and eat it while I was making lunches and coffee for the day. Thanks!!

    Reply
    • Stacy says

      January 15, 2014 at 4:30 pm

      Fantastic! I love that it’s technically a “finger food.” 🙂

      Reply
  16. Christina F. says

    January 13, 2014 at 1:38 pm

    Hi Stacy. First off I love your blog! Im not sure if this question has already been asked but could I use steel cut oats in place of the rolled oats? Thanks 🙂

    Reply
    • Stacy says

      January 13, 2014 at 4:10 pm

      I’m not sure – I haven’t tried it that way. You could give it a go!

      Reply
    • Maegan says

      August 13, 2014 at 12:33 am

      I used steel cut oats and it was FANTASTIC!!!!!

      Reply
  17. blutopaz says

    October 22, 2013 at 12:41 pm

    So, would I be wrong to assume this recipe would be ok to double? I like to batch cook. Wonder how things would go if frozen (after cooking and cooling) in serving sizes? I have issues with my neck/arms/hands and a difficult time cooking. Also, would you think this would do well cooking in a slow cooker? Pre-soak or not before cooking in slow cooker? Thanks for all you do, Stacy. You are rubies!!!

    Reply
    • Stacy says

      October 22, 2013 at 1:55 pm

      Yes – it does work well in the crock…and I will actually have something coming out about that very soon. I do soak it overnight.
      And yes, it doubles GREAT! It also keeps well in the fridge and even freezes well. It’s a great versatile recipe.

      Reply
  18. Michelle says

    September 25, 2013 at 9:37 pm

    I’m new to your blog, but I like what I see! 🙂 Can I convince you somehow to try using kefir in your baked oatmeal again? I know you soak yours…but…on a whim one day I decided to try making baked oatmeal (my recipe is similar to yours) with kefir instead of milk. Thought it might be healthier, somehow. So I used that and baking soda instead of baking powder. I don’t soak mine overnight, though. And I do use regular (organic) rolled oats. It has an amazing, yummy, oh my flavor with kefir. (I also make my own kefir.) I don’t know how or why, but my kids definitely are not fans of the milk version anymore. Me either! Try?

    Reply
    • Stacy says

      September 26, 2013 at 4:47 am

      🙂 We eat this on a weekly basis, but we just don’t like the kefir in it. All of us can taste the slightly sour taste, so we just use almond milk. I keep our kefir for smoothies and other things. 🙂

      Reply
  19. Lisa says

    September 22, 2013 at 9:03 pm

    I have a child with an almond allergy. What should I use instead?

    Reply
    • Stacy says

      September 22, 2013 at 9:25 pm

      Any milk will work.

      Reply
  20. Megan Lois Martino says

    September 7, 2013 at 8:49 pm

    Can I do a double batch Stacy and re-heat on a future date? (Say make it on a Monday and then eat it on Wednesday again?) Will it hold up well?

    Reply
    • Stacy says

      September 8, 2013 at 8:27 am

      Sure! I do that all the time. 🙂

      Reply
  21. Michael Ann Rentz says

    August 22, 2013 at 8:01 pm

    Stacy, I made this for dinner tonight and topped it with some cooked
    apple! Oh my word! Amazing stuff! I do have a question for you
    though: For THM purposes should I add a protein alongside this, or does
    it have enough protein on its own to blunt the carbs?

    Reply
    • Stacy says

      August 23, 2013 at 6:43 am

      I usually serve mine with a bit of Greek yogurt. You can add protein powder to the mix if you like. 🙂

      Reply
      • Michael Ann says

        August 23, 2013 at 9:26 am

        Super! That’s what I was thinking. Thanks for taking the time to reply!

        Reply
        • Stacy says

          August 23, 2013 at 9:22 pm

          You can holler at me any ole time. 🙂

          Reply
  22. AmandaEspinoza says

    August 20, 2013 at 9:52 am

    love seeing the same plate! 🙂 will try this when we get grains back!

    Reply
    • Stacy says

      August 20, 2013 at 10:31 am

      I love pretty plates!

      Reply
  23. Robbi says

    August 20, 2013 at 8:01 am

    Is there something I could use in place of the applesauce in the THM friendly recipe?

    Reply
    • Stacy says

      August 20, 2013 at 9:45 am

      The applesauce keeps it nice and moist. You could use yogurt? But you might taste the tart.

      Reply
      • Robbi says

        August 20, 2013 at 2:54 pm

        I might just have to go on and pick up some applesauce next time I am at the store. I have a hard time keeping it in the house as my youngest son LOVES it and will eat it like it is going out of style.

        Reply
        • Stacy says

          August 20, 2013 at 5:05 pm

          I keep it in the freezer. 🙂 Pumpkin and pureed butternut work too.

          Reply
          • Brenda says

            August 21, 2013 at 9:52 pm

            Oh, crumb! I just mixed it up for tomorrow morning, and then realized I don’t have any applesauce! I do have a supply of pumpkin, though. Guess I’ll use that. My husband is so excited!

          • Stacy says

            August 21, 2013 at 10:38 pm

            Yes, pumpkin works – so does pureed butternut. Or you can just leave it out. 🙂 I just like it better with the extra moistness.

          • Robbi says

            August 22, 2013 at 7:39 pm

            Going to mix mine up and make it with 0% greek for tomorrow morning. I forgot to get applesauce. HAHA

          • Stacy says

            August 23, 2013 at 6:44 am

            You might be able to taste a wee bit of the wanginess in the yogurt…but it should be great nonetheless! 🙂

  24. Crystal says

    August 17, 2013 at 6:52 pm

    So happy to find this recipe! For some reason I didn’t know oats were on plan – that makes my life so much easier. I can’t wait to look around your blog. THANK YOU for sharing it with the rest of us.

    I’m sure I’ll be a frequent flyer here. 🙂
    Crystal

    Reply
    • Stacy says

      August 18, 2013 at 12:21 pm

      Yeah! OATS ROCK! We eat a lot of them around here. Oat flour is a good E too. 🙂

      Reply
      • Jennifer says

        May 18, 2014 at 11:33 am

        What is an “E”? A friend just introduced me to your blog and I keep seeing “E”, “S” & “FP”. I understand GF and SF but not these others and can’t seem to find where you explain it.

        Reply
        • Stacy says

          May 19, 2014 at 6:55 pm

          It’s a category of meal that some of my friends use who do Trim Healthy Mama. 🙂

          Reply
  25. WendyD says

    August 11, 2013 at 11:35 am

    Wonderful recipe! I loved it. I hate mushy oatmeal and this came out so perfect.

    Reply
    • Stacy says

      August 11, 2013 at 3:16 pm

      Mushy oatmeal is for the birds.

      Reply
  26. Tawny says

    August 9, 2013 at 12:01 pm

    These were amazing! LOVED them! I made a double batch of the THM version and put half in the 8×8 and half in the muffin cups to freeze for later 🙂 The kiddos slicked them up too. I can’t wait to send hubby to work with a couple of them. Thanks again!

    Reply
    • Stacy says

      August 9, 2013 at 9:17 pm

      That makes me SO happy!

      Reply
    • ashley says

      October 5, 2013 at 4:50 pm

      Tawny… do you freeze after you bake?

      Reply
  27. Linda Phillips says

    July 16, 2013 at 7:43 am

    Where do you get your oats in bulk? I’ve been looking where I can find many of the THM items in bulk. Do you have any suggestions?

    Reply
    • Stacy says

      July 16, 2013 at 9:14 am

      I can buy them in bulk at my local Amish store. I also buy in bulk online and from Tropical Traditions when they have free shipping. 🙂

      Reply
  28. Jessica from SimplyHealthyHome says

    June 24, 2013 at 8:57 pm

    I so have to try this. Since starting THM, we have been eating oatmeal a lot! 🙂 Always looking to change it up!

    Reply
    • Stacy says

      June 25, 2013 at 1:19 pm

      I’m currently in love with overnight oats.

      Reply
  29. Kristin Shawver Forsyth says

    June 23, 2013 at 7:09 am

    Hey Stacy! I was just curious as to how much cocoa powder you would put into the THM recipe to make it chocolate baked oatmeal. It sounds like a good change from the usual baked oatmeal (which I eat almost everyday 🙂 ). Thank you so much!

    Reply
    • Stacy says

      June 23, 2013 at 8:05 am

      I’ve only done it a couple times…hmmmmm, I can’t remember. I’d probably start with 3 tablespoons and see how that worked.

      Reply
  30. Stacy says

    June 18, 2013 at 7:33 am

    That’s great news!!! 🙂

    Reply
  31. Stacy says

    June 15, 2013 at 9:52 pm

    I use egg whites – either in the carton or from the actual egg. It says that in the second recipe…so, I’m not sure what you mean by “egg substitute?”

    Reply
    • Christy, The Simple Homemaker says

      June 17, 2013 at 6:42 pm

      Oh, sorry, Stacy. I was replying to Cathy’s comment about the flax/water egg sub, since we’re dealing with an egg allergy here. We used 3 T flax and 9 T water for a double recipe and it turned out. Well, at least I think it did. One of my girls ate so much so fast that the rest of us barely got to taste any. 😉

      Reply
  32. Jenny says

    June 9, 2013 at 7:23 pm

    I just wondered how do you make your own truvia? I am new to the whole foods way of eating & love reading your blog with your awesome & yummy recipes. Thanks so much for sharing with us! 🙂

    Reply
    • Stacy says

      June 10, 2013 at 7:39 am

      Oops! I should have included that link. I updated the post. 🙂 http://healthyindulgences.net/2012/02/truvia-sweetener-review-how-to-make-your-own-truvia-substitute-in-bulk-much-cheaper/

      Reply
  33. Heather says

    June 8, 2013 at 2:29 pm

    I’m so excited to try your THM revision! Your original recipe was absolutely the favorite Saturday morning breakfast in our house and i’m sure the update will be as well 🙂 Thanks for all the work you put into each recipe and your blog as a whole!

    Reply
    • Stacy says

      June 8, 2013 at 4:24 pm

      🙂 We like it just as good as the other version!

      Reply
  34. Ginny says

    June 8, 2013 at 7:30 am

    I made these this week and forgot to add in the truvia. They were still delicious and we ate them right up!! Thanks 🙂

    Reply
    • Stacy says

      June 8, 2013 at 10:56 am

      We like them sweet – good to know they also work that way in case I forget! I could always sprinkle some on top with fruit. 🙂

      Reply
  35. Gwen says

    May 28, 2013 at 3:53 pm

    This is my current favorite E breakfast, just so you know. 🙂

    Reply
    • Stacy says

      May 28, 2013 at 4:57 pm

      Mine too!!!!! 🙂

      Reply
  36. Lisa G says

    May 23, 2013 at 4:20 pm

    Do you know if this can be done in the microwave? My oven died and I don’t know when we can get it fixed! I feel like I lost a limb……

    Reply
    • Stacy says

      May 23, 2013 at 4:30 pm

      I would highly doubt it…because the oven makes it nice and crispy. I’m not sure the middle would get done.

      Reply
      • Dorie says

        May 17, 2017 at 7:48 pm

        You know what, I’m very much inniecld to agree.

        Reply
  37. Cathy says

    May 2, 2013 at 3:57 pm

    We are allergic to eggs. Can we sub with flax (1T flax to 3T water= 1 egg) mixture?

    Reply
    • Stacy says

      May 2, 2013 at 4:42 pm

      I haven’t for this particular recipe, but I would think it would work just fine.

      Reply
    • Christy, The Simple Homemaker says

      June 15, 2013 at 7:26 pm

      Did you try this with the egg substitute? If so, how did it turn out?

      Reply
  38. Debra says

    November 27, 2012 at 9:13 am

    I actually mixed everything but the powder together the night before to make for a simple morning, it was too late that night. It was good, but next time I am decreasing the amount of sugar, because I grew up with a very slightly sweet version we sprinkled honey over top.

    Reply
    • Stacy says

      November 27, 2012 at 5:04 pm

      Thanks, Debra! I had been meaning to make a note on the recipe that 1/3 cup was enough if you were watching your sugar. That’s actually what I use now.

      Reply
      • Debra says

        November 28, 2012 at 3:21 pm

        I think I might even do 1/4 cup because I want to be able to sprinkle honey on top. Hard to beat how you had something as a kid. 😀

        Reply
        • Stacy says

          November 28, 2012 at 3:45 pm

          Well, I do 1/3 cup and use maple syrup on top….just don’t tell anyone. LOL

          Reply
  39. Brenda says

    November 12, 2012 at 7:37 pm

    Did you try this recipe using cooked oatmeal? I usually make a large batch and then each morning heat up a portion, as I’m the only oatmeal eater. I’m wondering if I can portion out my cooked oats and go from there.

    Reply
    • Stacy says

      November 13, 2012 at 7:06 am

      If you’re looking for portions that are singles, you might like this recipe for Baked Oatmeal Muffins: http://www.stacymakescents.com/kitchen-tip-tuesday-82311
      It’s the same recipe as above, but baked in muffin cups. 🙂
      No, I have not tried it using cooked oatmeal. 🙂

      Reply
  40. Tara says

    November 2, 2012 at 10:04 pm

    I was hoping to try this, but I don’t have sucanat. Do u think I could use honey instead? Or would agave nectar be better? How much should I use? Just found your site today, and I’m in love!

    Reply
    • Stacy says

      November 3, 2012 at 9:32 am

      🙂 Any time I say sucanat you can substitute brown or white sugar. Good luck! 🙂
      I think the liquid of the honey or agave might mess with the texture. Let me know if you have any more questions. 🙂

      Reply
  41. Deb says

    October 2, 2012 at 8:33 pm

    Stacy, do you soak overnight with just the milk, or do you put the eggs in there, too? I dd just the milk, and mine came out with a tiny bit of an egg base like you described in your original recipe. Is there any reason not to put all of the ingredients in the night before and then just pop it in the oven in the morning?

    Reply
    • Stacy says

      October 3, 2012 at 6:14 am

      I usually just do the milk without an egg base…the only time I get that is when I’m in a hurry and don’t soak at all. Hmmm. Don’t see any reason why you can’t soak it all – if you try it, give me a holler and let me know. 🙂 My only concern is that it would get too thick overnight….

      Reply
  42. Diana says

    September 23, 2012 at 2:17 pm

    Has anyone had success with using almond milk in place of the regular milk? I will try my hand at this and see what I come up with. Thanks for all the great recipes and tips!

    Reply
    • Stacy says

      September 23, 2012 at 2:28 pm

      Yes! I used it in my last batch. 🙂 Worked just fine. I’ve used coconut milk too.

      Reply
      • A Mama's Story says

        April 26, 2013 at 12:45 am

        I’m soaking rolled oats in almond milk tonight. 🙂 I’m so excited for breakfast tomorrow. 🙂 I LOVE baked oatmeal.

        Reply
        • Stacy says

          April 26, 2013 at 7:16 am

          I hope you love it as much as we do!

          Reply
  43. Laura says

    October 24, 2011 at 3:12 pm

    Can’t wait to try the baked Oatmeal!!!!!

    Reply
    • Stacy says

      October 24, 2011 at 7:58 pm

      Make sure to use syrup. 🙂

      Reply
  44. [email protected] says

    October 24, 2011 at 12:20 pm

    This revision looks super yummy! (But so did the original!) Too bad I am the only one in my house who likes oatmeal! I’ll keep trying w/ EB…and I’m hoping Mags will like this! Thanks for sharing! You are the woman for testing it over and over so much! And it sounds like Barry and Annie ARE troopers!

    Reply
    • Stacy says

      October 24, 2011 at 7:59 pm

      It tastes more like a cookie than oatmeal. 🙂

      Reply
  45. Allison says

    October 24, 2011 at 9:43 am

    Yum! I can’t wait to try this!

    Reply
  46. Mindy @ The Purposed Heart says

    October 24, 2011 at 9:31 am

    Definitely going to have to try this, Stacy! I make baked oatmeal almost every week, and I’ve been using your idea to make it in muffin pans lately. That is such a genius idea! We eat the oatmeal “muffins” almost every Sunday on our way to church. 🙂

    Reply
    • Stacy says

      October 24, 2011 at 7:59 pm

      Oh good! That tickles me pink. 🙂

      Reply


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