If you are looking for an easy make ahead, comforting, hearty breakfast option- you have found the right place! Wisconsin Baked Oatmeal freezes great, is easily customized, and is always a hit!

Oatmeal is a common healthy breakfast option. Traditional warm oatmeal (instant or not), overnight oats (another of our favorites), granola… oatmeal commonly finds its place on the breakfast table.

This recipe is a great spin on the classic warm oatmeal with eggs, milk, and spices which turn it into an almost custard-like consistency.

Baked Oatmeal Freezer Meal

Looking for a different make-ahead freezer meal? Either bake as directed in a baking pan (thaw/heat up when ready to eat) or bake in smaller portions- muffin tins work great! After cooling, freeze and then pop into a zipper freezer bag for a quick, delicious breakfast option.

Make it your own 🙂

This is best eaten warm with milk. Add berries for added goodness. Nuts- walnuts, pecans, almonds, etc would all be heavenly as well!! Try pumpkin pie spice in place of the cinnamon for pumpkin spice baked oatmeal! So many options!

This is a huge favorite in our family and I always double this recipe, it doesn’t ever last long and leftovers are delicious!

Thank you for stopping by the homestead!

Until next time,
Melissa

Baked Oatmeal- Wisconsin Style

A take on traditional breakfast oatmeal. Eggs and milk give this dish added protein and give it a custard-like flavor/consistency. Absolutely scrumptious and healthy too!

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Prep Time 10

Cook Time 30

Course Breakfast

Cuisine American

Servings 5 people

Ingredients

1 3/4 cups water
1 cup rolled oats
2/3 cup milk
2 eggs lightly beaten
1/4 cup brown sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Instructions

Butter 1.5 quart casserole dish. Preheat oven to 350*F
In medium saucepan, bring water to boil. Slowly stir in oats. Return to boil; reduce heat and simmer uncovered 2-3 minutes (quick cooking oats) or 5-7 minutes (old-fashioned oats) until most of water is absorbed and oats are tender. Stir occasionally.
In medium bowl, whisk milk and eggs. Add dry ingredients and mix until combined.
Slowly temper warm oatmeal into egg mixture. Add a little oatmeal at a time to the egg mixture, mixing constantly, until all combined. Adding too much at once will cause the eggs to scramble.
Once combined, pour mixture into prepared casserole dish. Bake, uncovered for 30 minutes until center is set.
Cool 10 minutes and serve warm with milk and/or fresh fruit to your liking.