Our older kids all went to a Bible Camp up North many summers. This baked oatmeal was a breakfast staple. One that Emily loved and looked forward to.
This recipe was first shared on my bulk cooking video here.
BIBLE CAMP BAKED OATMEAL
3/4 c. vegetable oil
3/4 c. white sugar
3 eggs
1 1/2 c. milk
1 t. salt
1 1/2 T. baking powder
4 1/2 c. quick cook oats (regular work fine, too, it'll be a little firmer)
1 t. cinnamon
3/4 c. raisins or any dried fruit you like (optional)
Mix all ingredients together. Pour into greased 9x13 pan. Sprinkle with brown sugar if you'd like. Refrigerate overnight. Bake at 350 for 35-40 minutes until oatmeal is set. Allow to cool for 10 minutes before serving.
I often split this into two smaller square pans, wrap with plastic wrap and then foil and freeze for up to 3 months. To bake I set it on the counter before bed and bake in the morning for a little less time than a full pan - about 25-30 minutes. This keeps well in the fridge once baked and can be warmed up on the following mornings.
You can watch this recipe in action on A Country Life.
