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!
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.