Baked Oatmeal

This recipe comes from a short-lived cafe in Twin Falls called Yoyo (Your On Your Own)–meaning it was a place where you went to a counter and collected your food, then seated yourself. Even though it was “cafeteria style”, the building was anything but cafeteria–an old, restored house with a lotta lotta charm.

This can be mixed up the night before so that it is ready to pop in the oven in the morning. It is quite different than ordinary oatmeal–the eggs function to hold it together. You could add fruit into it–apples or berries work well–and it could be adapted for vegetarians or vegans with a nut milk and egg substitute. Great for a cold, wintry morning.

Bon appetite!!

1 cup vegetable oil
1 cup brown sugar
1 cup white sugar
3 1/2 tsp baking powder
3 tsp cinnamon
1/2 tsp nutmeg
2 tsp (or less) salt
5 cups oats
4-5 eggs
2 cups milk

***Cream or fruit for topping

Preheat oven to 350 degrees F. Mix first eight ingredients (oil through oats). Whisk eggs with milk and stir that into the oat mixture until well mixed. (Mixture will be quite wet.) Pour into 9″ x 13″ baking pan. Bake at 350 for 45 minutes, until knife stuck into center comes out clean. Top with cream or fruit. Keeps well in the frig for up to a week, if covered.

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