Baked oatmeal from Two Peas and Their Pod by Maria Lichty and Josh Lichty

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for raisins.

  • cjannace on April 16, 2014

    I had never had baked oatmeal before, but really enjoyed this recipe. Since I live on my own, I made the full batch and reheated servings in oven-safe bowls throughout the week & it was a delicious, filling breakfast and something I"ll be making again.

  • Christine on September 18, 2012

    I've made this twice and it makes for a tasty, healthy breakfast. I've never really liked oatmeal because of its mushy texture, but baked oatmeal I can do. I substituted more dried cranberries for the raisins because I like them better. I also used a multigrain oatmeal mix I wanted to use up and it worked just fine in place of the regular oats. In my oven, I had to bake this a good ten minutes extra. After the recommended 20 minutes it was still way too liquidy, so I'd keep an eye on it and take it out when it's browned a bit and baked into a more solid texture.

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