Baked Oatmeal
Very yummy, I used half the brown sugar, soy milk instead of regular milk, 1/2 c applesauce instead of the butter and raisins instead of cranberries. Delicious
Very yummy, I used half the brown sugar, soy milk instead of regular milk, 1/2 c applesauce instead of the butter and raisins instead of cranberries. Delicious
- Carbohydrate 711.980754624913 g
- Cholesterol 1314.84350000413 mg
- Fat 165.385669001016 g
- Fiber 75.4433024295269 g
- Protein 148.588455002463 g
- Saturated Fat 75.1128282006482 g
- Serving Size 1 1 Serving (1390g)
- Sodium 3922.35740019884 mg
- Sugar 636.537452195386 g
- Trans Fat 17.4335772000413 g
- Calories 4843 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
- Bake in preheated oven for 30 minutes.
Oatmeal packaging promises warm breakfasts, but omitting structural adjustments yields dense, soggy bricks instead of sliceable portions. Rolled oats absorb liquid continuously, meaning hydration ratios dictate final texture far more than baking time. Utilizing a 9x13 inch glass or ceramic baking dish ensures even thermal distribution across the shallow surface area, preventing raw centers.
Avoiding Gummy Textures
Measuring oats by volume introduces density variations due to settling. Weighing ingredients yields consistent results, though standard volumetric scoops work if leveled precisely without packing. Excess liquid transforms the mixture into porridge, while insufficient fat prevents proper crumb cohesion. Incorporating melted butter alongside eggs creates an emulsion that traps steam, yielding a tender interior crumb beneath a toasted top crust.Baking and Serving Dynamics
Preheating the oven to 350 degrees F activates the baking powder immediately upon contact with the wet ingredients. Bake for exactly 30 minutes until the edges pull away from the pan and the center springs back slightly when pressed. Pair slices with crisp, acidic fresh fruit or plain Greek yogurt to cut through the rich sweetness of the brown sugar and dried fruit. Store leftovers tightly covered in the refrigerator for up to four days.
