Breakfast

Baked Oatmeal Breakfast Casserole is for Breakfast.

Baked Oatmeal Breakfast Casserole takes 4 minutes to prepare.

Baked Oatmeal Breakfast Casserole takes 40 minutes to cook.

Baked Oatmeal Breakfast Casserole makes 12 servings.

The ingredients for Baked Oatmeal Breakfast Casserole are:

4 large Egg, fresh, whole, raw
1 cup Granulated Sugar
2 tsp Baking Powder
.5 tsp Salt
2 tsp Vanilla Extract
1 tbsp Cinnamon, ground
2 cup Milk, nonfat (skim milk)
1 stick Butter, salted
6 cup Quaker Oats 100% Whole Grain Quaker Oats - Quick

Here is how you make Baked Oatmeal Breakfast Casserole:

Preheat the oven to 350F.Butter the 9x13-inch non-stick baking dish (just rub the end of a stick of butter all over the bottom and sides of the dish).Put butter in a microwave-safe bowl and melt in a microwave by heating it for 1-2 minutes.Whisk eggs in a large bowl. Add sugar, baking powder, salt, cinnamon and vanilla and mix until smooth.Add the milk and melted butter to the egg mixture and mix until combined.Add the oats to the egg mixture and stir until combined.Transfer the oatmeal mixture to the baking dish, and smooth the top with the back of a spoon. (At this point you can either refrigerate it ovenight and bake it in the morning, or bake immediately).Put in the oven and bake for 40-45 minutes, until fully set.Remove from the oven, cut into squares and serve warm.NotesBaked oatmeal can be stored in refrigerator for up to 5 days, and re-heated in a microwave before serving. You can also freeze the individual squares for baked oatmeal in ziploc bags, and defrost them in refrigerator overnightServing Size: 12Number of Servings: 12Recipe submitted by SparkPeople user ESTUFF27.

The nutritional information for Baked Oatmeal Breakfast Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 354.9

• Total Fat: 12.3 g
• Cholesterol: 83.5 mg
• Sodium: 273.6 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 4.9 g
• Protein: 9.6 g