So many of you requested more specific directions on how I froze the Baked Oatmeal recipe that I made for my Freezer-Cooking-In-An-Hour session last week that I figured it might be good to share the adapted recipe. But I wanted to make sure it turned out okay after being frozen, thawed and then baked.
We tested it this week and, as I suspected, it worked beautifully to freeze. It was so, so easy to pull out, thaw overnight and bake. And my husband and children raved about it all during breakfast. I almost felt guilty that it was so simple to pull off.
It was definitely a hit — and something I’ll be including more often in our regular breakfast line up now that I’ve found a way to make it ahead and freeze it!
Freezer-Friendly Baked Oatmeal
- 1/3 cup butter, melted
- 2 large eggs
- 3/4 cup raw sugar (or brown sugar)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup plus 2 Tablespoons milk
- 3 cups oats (regular or quick oats)
Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.
Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well. (Can use a Ziploc freezer bag, if freezing). Freeze.
To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk on.)
If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45minutes in the morning.
Adapted from Food.com