Cinnamon Vanilla Baked Oatmeal

cinnamon vanilla baked oatmeal

Coming from the UK, I’ve always eaten porridge for breakfast, not oatmeal.

Ever since I was little, my Dad would make big, steaming pans full of porridge and ladle them out into three bowls for himself, my sister and I, just like the three bears in the Goldilocks fable.

So when I started hearing about “oatmeal” through Pinterest and via my American boyfriend, I was intrigued. I couldn’t help but wonder if it was the same thing that I’d been eating my whole life. Turns out it was.


cinnamon vanilla baked oatmeal

Then the curious concept of baked oatmeal came up. I couldn’t fathom how you could cook porridge in the oven, but I knew I wanted to give it a go. After searching online for different variations and recipes, I decided that I wanted to make a cinnamon vanilla baked oatmeal, scented with both vanilla and cinnamon to give it some extra “oopmh”.

Needless to say, it was nothing short of delicious.

cinnamon vanilla baked oatmeal

Now I wonder how I ever managed to go through life without baking my porridge (sorry, oatmeal). I like to serve this with a big spoonful of golden syrup on top and dusted with a little extra cinnamon.

cinnamon vanilla baked oatmeal

Cinnamon Vanilla Baked Oatmeal
Serves 3
Deliciously simple to make, this is a warming and comforting breakfast dish.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups quick cooking oats
  2. 1/2 cup granulated sugar (or 1/4 white sugar and 1/4 cup brown sugar)
  3. 3/4 cup milk
  4. 1/4 cup melted butter
  5. 1 egg
  6. 1 tsp baking powder
  7. 3/4 tsp salt
  8. 1 tsp vanilla
  9. 1 tsp cinnamon (plus extra for dusting)
Instructions
  1. Preheat oven to 180C / 350F.
  2. Mix all of the ingredients in a bowl until well combined. Pour into an 8x8 baking dish and smooth the surface.
  3. Bake for around 20-25 minutes or until golden brown on top.
Confused Julia http://www.confusedjulia.com/

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Comments

  1. Tiffany T. says

    Made it this morning. I skipped the baking powder and used 1/4 cup of brown sugar. I threw in a handful of chopped pecans because I had those on hand. It was wonderful! Not mushy at all! Like a warm soft granola. I loved it! Thank you for sharing this recipe!

  2. says

    I’m not really a fan of oatmeal when served for breakfast (it’s always so mealy and bland), but I really do like oatmeal cookies… and this essentially sounds like soft, crumbly deconstructed oatmeal cookies. Who knows when I’ll ever have an oven again, but when I do, I’m definitely trying this!

    • says

      It’s exactly that – like soft, warm granola bars or cookies. I usually only like oatmeal if it’s slathered in syrup, but I actually love this, even on its own.

  3. says

    This looks delicious! I love the idea of baking it – I’m all for baking or slow cooking if it means I have to be less involved as time is of the essence, esp in the AM! Thanks for sharing Julia 😉 Have a great one -Iva

  4. says

    I made this up on a whim. I don’t cook much (like ever!) but I had all the ingredients to hand and I do love porridge (oatmeal for us) in any form. It was so delicious I licked the mixing bowl. I like the idea of putting in pecans and maybe a few raisins (sultanas?). Thanks for sharing!

    • says

      Yay! So glad you liked it. It’s one of my go-to breakfast dishes now and it’s so versatile. I’ve actually added pecans to it before and it works really well :)

  5. says

    I love oatmeal! And it has never occurred to me to bake it unless I’m making cookies! Thank you for sharing!

    Happy Belated SITS day!

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