Pinch dishes from The Fortynine Studio; plates by Akiko Graham from The-Commons.
For the first time in recent memory, easing back into the “real world” after the holidays hasn’t been as gruesome as I expected it to be. After our fair share of family fun and impromptu New Year’s parties and various friends in town, I think these quiet January weekends are still suiting us all right. Any brief attacks of post-holiday bluesy-ness have been quelled by things like: spending a Saturday night giving B2 an impromptu man-makeover (new discovery: I love buzzcuts), eating leftover Christmas chocolate for breakfast, streaming Friends on Netflix, and ugly-crying super hard at the latest episode of Parenthood. (That show gets me every time. But at least bawling my eyes out is cathartic?)
Food-wise, this baked oatmeal was my other way of easing off the holiday excess into something a little gentler and a little more nourishing, but without going cold turkey (or, you know, cold salad). It’s cookies disguised as breakfast! Because I’ll never actually be ready to give up cookies and chocolate, I took all the flavors from my favorite oatmeal raisin cookies — plenty of cinnamon, a little bit of brown sugar, plump raisins (sorry to the raisin-haters!) — and put them into my new favorite way to eat oatmeal. Baked oatmeal has a dense, firm texture I can’t get enough of — a kind of comforting, resilient bite that drives away any thoughts of the watery gruel the kid in me used to abhor. Its stout substance reminds me a lot more of dessert than its just-add-water counterpart, but in truth it’s not any more indulgent. Once it cools, it’s sturdy enough to cut into slices, so it packs well and freezes even better — I reheat it with a splash of milk in a minute flat and it’s just as good at my desk as it was out of the oven. I love it with a generous dollop of Greek yogurt and an extra drizzle of honey or maple syrup.
Baked oatmeal is amazingly forgiving, so you can increase or decrease the ingredients to your own preference — there’s an extra egg in mine than most recipes call for, because I like the idea of a bit more protein and structure, and for lovers of other cookies, I’ve included a few notes on how you can swap out the add-ins below for a chocolate-chip version or cranberry-orange. It won’t be exactly like eating a Christmas cookie, but it’s filling, wholesome, and even a little bit healthy, while still reminiscent of holiday cheer. Quick, warming, doable on a chilly January morning, but still a treat.
Hope you’re all staying warm these days, friends!
PrintOatmeal raisin cookie baked oatmeal.
I’m one of those oddballs who loves oatmeal raisin cookies almost (almost!) more than chocolate chip, so I was head over heels for this. But if you’d prefer another cookie hiding in your oatmeal, this dish is fantastically customizable — for a chocolate chip oatmeal cookie version, up the vanilla to 2 tsp, omit the cinnamon, and swap out the raisins for chocolate chips. For a cranberry-orange one, add one to two tablespoons of orange zest, half a teaspoon of almond extract, and swap out the raisins for dried cranberries. It would also work wonderfully with a diced apple, or pear, or pretty much anything you can imagine short of ground beef. It’s kind of my dream breakfast.
- Yield: about 6-8 servings. 1x
Ingredients
- 2 tbsp butter (optional)
- 2 cups rolled oats (use certified gluten-free if needed)
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 2–3 tsp ground cinnamon
- 1 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 2 cups whole milk (or non-dairy milk of choice — any will work!)
- 1 tsp pure vanilla extract
- 2 eggs
- 1/2 cup raisins (or more or less, to taste)
- for serving:
- yogurt
- honey or maple syrup
- cinnamon
Instructions
- Preheat oven to 350 degrees.
- Optional: Following a genius tip from JC, below, you can toast your oats first. In a 10-inch cast-iron skillet, melt the butter over medium heat. Add the oats and stir to coat evenly, then continue to cook, stirring every few seconds to prevent burning, until oats smell toasty, like popcorn. This should take only 2-3 minutes, but gives the oatmeal a deeper flavor and makes it taste a little more cookie-like, in my opinion. But totally okay to skip it if you’re pressed for time! Otherwise, just mix together your oats, both sugars, ground cinnamon, baking powder, and salt in a 10-inch cast-iron skillet or 8×8-inch baking dish until well-combined. If using a baking dish, you may want to line it with parchment paper to prevent sticking.
- In a bowl, whisk together milk, vanilla, and eggs. You can also add a tablespoon or two of melted butter here, if you’d like. Pour the wet ingredients over the dry and give the dish a shake or stir it to evenly moisten. Scatter the raisins evenly across the mixture and stir again to incorporate.
- Bake for 30-35 minutes, or until golden on the edges. Oatmeal should still be soft in the center when removed but will set as it cools.
Notes
Everything in baked oatmeal is pretty loosey-goosey. You can increase or decrease the amount of milk to your preference — I have used up to 2 1/2 cups milk with good results, and have seen recipes that call for less. You can also use one egg instead of two or egg whites if you’re concerned about cholesterol. And, of course, you can feel free to up the sugar for a sweeter post-holiday treat — or decrease it if you’re already just that zen.
JC
YUM. I love baked oatmeals. Two things that I like to do with oatmeal are toast the oats in butter beforehand (a trick from Whole Grain Mornings, it makes the house smell like shortbread) and plump the raisins in vanilla extract before adding to the oatmeal. Thanks for the recipe, can’t wait to try it! 🙂
tworedbowls
Oh my gosh, toasting the oats is SO genius!!! I can’t wait to try that — thank you so much for these tips 🙂 and thank you for commenting!
Warm Vanilla Sugar
Totally swooning. Cookie oats sound like the best thing ever!
tworedbowls
It totally feels like dessert for breakfast 🙂 Thanks so much, lady!!
themoonblushbaker
We never get raisins in cookies down under, so I am full believer in throwing them into a oatmeal bake. I been a fan of wet oatmeal but bake ones are my latest breakfast fave. I like to do mine is little skillets and serve them as a Faux dessert to my family. They never know the difference if I put the word cookie in it! Love everything about this!
tworedbowls
Oh my gosh, individual oatmeal skillets sound so so darling and so perfect for dessert!!! I love it!
June Burns
What a beautiful breakfast that looks like! I love baked oatmeal, this cookie flavor sounds good to me:)
tworedbowls
Thank you so much, June!!
Erika
Amazingness! I’m still struggling getting back into the groove and this grey January weather hasn’t helped. This oatmeal sounds perfect and thank you for the little “extra” bit on how to convert these to just chocolate chips. Because the raisins would get me death ray glares in my house. Ha!
tworedbowls
HAHAha death ray glares!!! Ever since we ran out of Christmas chocolate I’ve been snacking on chocolate chips straight out of the bag…oops. I think I need to put some in my oatmeal next time too! Thanks so much for stopping by, friend 🙂
katherine thackray
Baked oatmeal? I had no idea this was a thing! It’s January, so I keep trying to persuade myself that porridge is really warm and comforting, not sloppy and awful, but so far no luck. This looks like the perfect solution!
tworedbowls
Oh my gosh! If you like your oatmeal on the thicker/drier side, you will love baked oatmeal 🙂 No slop in sight. Thank you so much for commenting, Katherine!
Lindsey
oh yes, those ugly cries, haha!!! happens to me all to often 😉
and yes, oh yes, to this lovely breakfast! i love your subtle ease back into the grind of it all, especially with a skillet bake – everything always looks so much better when baked in a skillet! and i’m so glad you two are getting back into the swing of things after all the business of the holiday season! xoxo!
tworedbowls
HAHAH omg SUCH a problem. Every single episode of Parenthood, I swear. (Or else I skip one and then the next episode I cry the entire. time.)
I hope you two are easing back to the swing of things all right too!! <3 <3 <3
Sini | My Blue&White Kitchen
Ah, the magic of baked oatmeal! A true winter breakfast favorite. I also love your idea of cutting it into slices and reheating it later! Who would have guessed that baked oatmeal actually makes a damn good breakfast to go? Certainly not me.
P.S. I like your new TRB logo design!
tworedbowls
Aw I LOVE that you noticed, Sini!!! You are the best <3 thank you!! And I've been dreaming of your baked ryemeal from last year.. I need to try that next!
chockywoky
gah who doesn’t love baked oatmeal? And in oatmeal cookie too!
Loving the new logo along with this recipe 🙂
Have a good day!
tworedbowls
You are so sweet for noticing!!! Thank you! :):)
Laura
Oh yes. Baked oatmeal is my favourite cold weather breakfast, usually studded with some frozen summertime wild blueberries for jammy pockets. I love your chocolate chip suggestion in a decidedly obsessive way. I will weigh in that buzzcuts are 100% dope 😉
tworedbowls
Oh I’m decidedly obsessive over that blueberry suggestion!! I can’t wait to try that. And heeelll yea fist bump for buzzcuts! Thanks so much for stopping by, Laura :):) I hope you’re well and staying warm up north!
Janine
This sounds amazing and perfect for a portable breakfast !
tworedbowls
Thank you soso much Janine! I hope you’re doing well!!
themindlessmusings
This sounds absolutley delicious! I love your photos too! absolutely gorgeous.
I can’t wait to try this! Hopefully sometime this weekend. Thanks for the recipe!
tworedbowls
Ahh you are too kind!! Thank you so much! I hope you love it if you try it 🙂
mandylee@ladyandpups
Oh my, for Jason who loves cold hard oatmeals, this is gonna hit just right. Are you using quick oats or just rolled oats? My rolled oats are super stubborn, and tastes chalky in baked goods.
tworedbowls
Oooh yuck chalkiness! I use rolled / old-fashioned oats because I like that they hold up firmer… but I feel like quick oats would work too? Hm! Let me know how it goes if you try it!
sundiegoeats
baked oatmeal is such a good cheat way to eat healthy for breakfast! I actually sometimes like to crumble up the baked oatmeal into more milk……meta oatmeal.
Betty | le Jus d'Orange
What an amazing idea!! I love a good oatmeal raisin cookie.. and to have it for breakfast?? Heck yeah!!
Rae
This looks so amazing and reminds me of how much I really need to get myself an iron skillet. Thanks for the lovely post – so happy to have found your blog.
Rae | love from berlin
Valentina @Hortus
OMG Cynthia!!! THIS. For breakfast. Tomorrow.
Or I could make it for the weekend and eat it warm, then save the leftovers in the freezer (thawed oatmeal is not the best, but I’ve done it before and I love it all the same)
I also love to plump up raisins in rum! AND I made vanilla infused alcohol and it’s BEGGING to be used here! 😀
Abby @ The Frosted Vegan
Oh I’m NEVER ready to give up cookies and chocolate, any why should we be?! I do think that adding oatmeal and getting a cookies for breakfast situation going makes that transition a bit easier, right?!
Michelle @ Hummingbird High
Ohmygod, cookies disguised as breakfast? This is amazing. Seriously. It’s a combination of all my favorite things at once!
Also, yay for streaming Friends! That’s what I spent my New Year Day doing too. And the evening after that. And the evening after that too…. wait a second….
Kris
You had me at oatmeal cookie, but then you topped it with baked oatmeal. Oatmeal cookie everything, please. Good gawd, girl this sounds delicious! And, as always, your photos are utterly beautiful!
erika
So gorg, as always. How did you know we all still wanted to keep up the eating-holiday-cookies-for-breakfast trend? Oh yeah, because you’re brilliant. I’ve had some meh run-ins with baked oatmeal, but your amazing description of the taste makes me want to try again, stat. Thanks for another brilliant recipe!!!
jaime : the briny
oats make me feel like death but i love the idea of a big, baked, cookie-style breakfast! ahh. i wonder if flaked/rolled something-else would be an adequate substition here. quinoa? that’s all I can think of, outside of the gluten grains.
also, do you love touching the buzzcuts or giving the buzzcuts? i have been cutting my partner’s hair lately and i find it meditative. we end up singing songs to the drone of the buzzy trimmer. also, the tiny hairs feel so fun when you run your palm along their head. i kind of want to do it to my head, too.
happy new year, cynthia! 🙂
Maryna
Wow!! Amazing, no….genius! I am an oatmeal eater and this recipe just blows my mind!
Katie @ Butterlust
I must admit I’m a little jealous that you’re easing into the new year so gracefully! For me, it’s been a little more of a forcibly dragging while kicking and screaming than an easing, BUT cookie-fied oatmeal makes back-to-work life SO much more tolerable. I have been LOVING baked oatmeal this month and this one is so exception. Also, you’re a genius for adding in cookie swap-ins. Perfection, as always!
Nicole
Cookies for breakfast! Now that is the right way to bring in the new year. I know not everyone loves raisins, but I truly do and this is speaking directly to my heart. I love the idea of a quick reheat with a splash of milk and your yogurt/honey topping. YUM.
Lauren // lavender + vine
Baked oatmeal makes an amazing breakfast. I really like it for dessert too – the shape always reminds me of some sort of cookie or tort. I love the idea of putting a cookie spin on baked oatmeal and making it even more indulgent (although not any less healthy). So yummy!
Millie | Add A Little
What an amazing warming breakfast! One of my favourites is simple warming blueberry and banana! Delicious! Hope you are having a great 2015 Cynthia!
jenna @ justjfaye.com
Ummm…. YES. Love this. Oatmeal and raisins and brown sugar and cinnamon. I want all of it.
Kat
I have never seen or tried this – looks amazing! Can’t wait to try it – definitely the chocolate version!!
ellie | fit for the soul
I totally feel the same way! Oatmeal cookie is equal or even a tiny bit better than chocolate chip cookie….!!! This is so nice! You always manage to make the simplest recipes look so fancy shmancy.
whiskandshout
I’m with you on the oatmeal cookie love! That texture just cannot be beat. You seriously elevate every post with you phenomenal photography! Love it 🙂
frolicchocolate
I know I’ve probably said it like a million zillion times but I love your styling SO MUCH. the textures and the way your eye moves across each image and the moody lighting…. so many heart eyes. and baked oatmeal YES! why have i not done this yet this winter? ima get on it. with this recipe. in the AM <3
Alanna
YES! I love everything about this post and can’t wait to try this version of baked oatmeal. I’m a believer! Your description is spot on. These photos are so stunning; especially loving that plated shot. <3
Savory Simple
Beautiful photos! This is calling my name 🙂
greenmeganm
I LOVE baked oatmeal and this version looks amazing!! Oatmeal raisin cookies are the best, although some chocolate chips thrown in there wouldn’t hurt anything!! 😀
Sarah @ SnixyKitchen
I’m not ready to give up cookies either, so I LOVE this dish, Cynthia! Any excuse to eat cookies for breakfast is right up my alley – I especially love that you made it up in a cast iron skillet. Also – you just made me SO EXCITED because I didn’t realize Parenthood was back! Here’s to a few tears tonight;)
Pang @ circahappy
Pang: 1 serving of cookie disguised as breakfast, please
Cynthia: here it is, Pang. Would you like to super-size it with a big glass of milk? 🙂
This is a conversation in my head when I read your post. This is just what I need to ease my Holiday-blueeee. How did you know? Did we communicate telepathically before you made this breakfast?
As always, Love this post, Ms. Cynthia. 🙂
Christina @ The Beautiful Balance
The fact that this is based off of your favorite cookie recipe is reason enough for me to pin this now and make it tomorrow morning!
PS. Your photos are insanely gorgeous. Do you diffuse the light?
Stephanie @ Girl Versus Dough
This. Is. Amazing. I want to eat the whole thing straight outta the skillet while ugly-crying over Parenthood (the last episode, UGH).
Val - Life Of A Vegaholic
Cookie baked oats sound delicious! This makes a great breakfast option especially during the winter months.
Kathryn
There is no better way to start the day than with a legit breakfast that tastes look a cookie. And love the idea of parceling it up to take to work in the morning – so smart!
caitlin | back2spain
Love those earthenware dishes. Do give the deets if you’re willing to share!! hahha
tworedbowls
Hi Caitlin!! I updated the post with the ceramics info up top :)! The plates are by Akiko Graham and I got them from The Commons, and the smaller dishes are from The Fortynine Studio 🙂
alanafixfeastflair
Cookies for breakfast! You’re speaking my language lady! And on top of that, you’ve made them so so so gorgeous. What a great start to this new year!!
Kimberly Espinel (@TLPlantation)
This looks and sounds beautiful. I love baked oatmeal and the pictures are to-die-for.
Tessa | Salted Plains
I think you just made these winter mornings better! Your photos are just gorgeous. I love the idea of both adding an egg for extra protein and slicing it up and to take it to-go. So great!
Beau Ciolino
Ahhhh, this sounds incredible! I really want this with like two, maybe three (or four?) scoops of vanilla ice cream. mmmmmmmmmmmmmmmmmmmmmm
Laura (Tutti Dolci)
What could be better than breakfast that tastes like dessert? Love this!
kristie {birch and wild}
I love your photography! My diet and schedule does not allow me to make everything that I see in the blogs I read, but I am still so inspired all of the time by the talent of fellow bloggers. You take some beautiful photos! One of my favorites, for sure.
Abby
Oh my goodness, Cynthia! This oatmeal! These photos! Total perfection. <3
Kiran @ KiranTarun.com
OMG!!! NEED.
esther
I regularly make a big pan of this for my family, and we eat it two mornings. I use 6 cups of oats, but the same amount of milk as your recipe. The other difference is that I use 1/2 cup of oil and 1/2 cup of applesauce in it as well. I might try your version, though because I’d gladly cut out the oil if I can! The last time I made it, I did cranberry and orange zest…highly recommend it! Another fave of ours is to put in a cup of purreed pumpkin and pumpkin pie spices.
Gabriel
oh yah, this is so happening for breaky. Stunner!! PS. this also may be dinner as I am on winter lazy mode haha.
Christine @ Swallows from my Kitchen Window
As if the recipe itself didn’t endear you to me, the comment about Parenthood totally did it… That, and your gorgeous photography. Totally making this!
Renee Kemps
Oh YES! This is exactly what I was thinking about when I was making my baked oatmeal. And exactly how I think about baked oatmeal compared to the water-y stuff.. Yours looks absolutely stunning. Love everything that’s in there (no raising-hater at all over here!). And your quiet January weekends sound comfy and lovely. Wish mine were like yours!
Oxana
YUM! Delicious baked oatmeal! Thank you for the recipe=)
Melinda
Made this to tonight! Yummy and I packaged up little portions for work tomorrow.
tworedbowls
Oh my gosh, that makes me so so happy to hear! Thank you so much for letting me know!
sara
I made this for breakfast today. So yummy!! Love it. 🙂 Thanks for a great recipe.
tworedbowls
That makes my day!! Thank you so much for trying it and for letting me know!! Best news ever.
bubbletea4me
Could I ask where you got your skillet and the size? The size looks perfect for me.
tworedbowls
Yes! It’s this one — a 10-inch Lodge skillet. I totally agree, the size is perfect 🙂 Hope you love it as much as I do!