Baked Oatmeal

Serving size:


    • 1 1⁄2 c
    • old-fashioned rolled oats, not thin
    • 2 T
    • butter
    • 1 1⁄2 c
    • boiling water
    • 1 1⁄2 c
    • milk
    • 2 T
    • brown sugar
    • 1 t
    • cinnamon
    • 1⁄4 t
    • salt
    • 1⁄2 c
    • currants or raisins
    • extra milk
45 minutes
Ready in
45 minutes


This is the type of deeply comforting breakfast that conjures memories of your childhood-wintry mornings spent in the warm kitchen while windows fogged and the din of dishes clinked gently in the sink. Pots of coffee sputtered while you set the table. Warning: may make you want to stay in your pajamas all day.

Adapted from the cookbook "A Real American Breakfast," by Bill Jamison and Cheryl Alters Jamison


Preheat oven to 350ºF. Lightly butter an 8-inch covered baking dish. Place the oats and 2 tbs. butter in a medium bowl. Pour boiling water over. Let stand 5 minutes. Stir in milk, sugar, cinnamon, salt, and currants or raisins. Spoon mixture into prepared baking dish. Bake, covered, for 30 to 35 minutes, or until bubbling. Serve with extra milk.


Optional: may substitute maple syrup, a locally sourced sweetener, for brown sugar.


Special Diets: