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RECIPES

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oatmeal raisin cookie baked oatmeal

January 14, 2015

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oatmeal raisin cookie baked oatmeal | two red bowls
oatmeal raisin cookie baked oatmeal | two red bowls
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 ofย 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 hardย at the latest episode of Parenthood. (That show gets me every time. But at least bawling my eyes out is cathartic?)

oatmeal raisin cookie baked oatmeal | two red bowls

Food-wise, this baked oatmeal was my other way of easing off the holiday excess intoย 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. ย 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 aย generous dollop of Greek yogurtย 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. ย It won’t beย exactlyย like eating a Christmas cookie, but it’s filling, wholesome, and even a little bit healthy, while still reminiscent of holiday cheer. ย Quick, warming, doable on a chilly January morning, but still a treat.

Hope you’re all staying warm these days, friends!

oatmeal raisin cookie baked oatmeal | two red bowls

oatmeal raisin cookie baked oatmeal | two red bowls

oatmeal raisin cookie baked oatmeal | two red bowls

oatmeal raisin cookie baked oatmeal | two red bowls

oatmeal raisin cookie baked oatmeal | two red bowls

oatmeal raisin cookie baked oatmeal | two red bowls

oatmeal raisin cookie baked oatmeal | two red bowls

Print

Oatmeal raisin cookie baked oatmeal.

Print Recipe

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

Scale
  • 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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.

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  1. JC

    January 14, 2015 at 7:42 am

    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! ๐Ÿ™‚

    Reply
    • tworedbowls

      January 15, 2015 at 11:32 pm

      Oh my gosh, toasting the oats is SO genius!!! I can’t wait to try that — thank you so much for these tips ๐Ÿ™‚ and thank you for commenting!

      Reply
  2. Warm Vanilla Sugar

    January 14, 2015 at 7:44 am

    Totally swooning. Cookie oats sound like the best thing ever!

    Reply
    • tworedbowls

      January 15, 2015 at 11:34 pm

      It totally feels like dessert for breakfast ๐Ÿ™‚ Thanks so much, lady!!

      Reply
  3. themoonblushbaker

    January 14, 2015 at 7:59 am

    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!

    Reply
    • tworedbowls

      January 15, 2015 at 11:34 pm

      Oh my gosh, individual oatmeal skillets sound so so darling and so perfect for dessert!!! I love it!

      Reply
  4. June Burns

    January 14, 2015 at 8:39 am

    What a beautiful breakfast that looks like! I love baked oatmeal, this cookie flavor sounds good to me:)

    Reply
    • tworedbowls

      January 15, 2015 at 11:35 pm

      Thank you so much, June!!

      Reply
  5. Erika

    January 14, 2015 at 8:47 am

    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!

    Reply
    • tworedbowls

      January 15, 2015 at 11:36 pm

      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 ๐Ÿ™‚

      Reply
  6. katherine thackray

    January 14, 2015 at 9:04 am

    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!

    Reply
    • tworedbowls

      January 15, 2015 at 11:37 pm

      Oh my gosh! If you like your oatmeal on the thicker/drier side, you will love baked oatmeal ๐Ÿ™‚ No slop in sight. Thank you so much for commenting, Katherine!

      Reply
  7. Lindsey

    January 14, 2015 at 9:23 am

    oh yes, those ugly cries, haha!!! happens to me all to often ๐Ÿ˜‰

    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!

    Reply
    • tworedbowls

      January 15, 2015 at 11:38 pm

      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

      Reply
  8. Sini |ย My Blue&White Kitchen

    January 14, 2015 at 9:23 am

    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!

    Reply
    • tworedbowls

      January 15, 2015 at 11:38 pm

      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!

      Reply
  9. chockywoky

    January 14, 2015 at 9:29 am

    gah who doesn’t love baked oatmeal? And in oatmeal cookie too!
    Loving the new logo along with this recipe ๐Ÿ™‚

    Have a good day!

    Reply
    • tworedbowls

      January 15, 2015 at 11:39 pm

      You are so sweet for noticing!!! Thank you! :):)

      Reply
  10. Laura

    January 14, 2015 at 9:52 am

    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 ๐Ÿ˜‰

    Reply
    • tworedbowls

      January 15, 2015 at 11:40 pm

      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!

      Reply
  11. Janine

    January 14, 2015 at 10:01 am

    This sounds amazing and perfect for a portable breakfast !

    Reply
    • tworedbowls

      January 15, 2015 at 11:40 pm

      Thank you soso much Janine! I hope you’re doing well!!

      Reply
  12. themindlessmusings

    January 14, 2015 at 10:02 am

    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!

    Reply
    • tworedbowls

      January 15, 2015 at 11:41 pm

      Ahh you are too kind!! Thank you so much! I hope you love it if you try it ๐Ÿ™‚

      Reply
  13. mandylee@ladyandpups

    January 14, 2015 at 10:27 am

    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.

    Reply
    • tworedbowls

      January 15, 2015 at 11:42 pm

      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!

      Reply
  14. sundiegoeats

    January 14, 2015 at 11:07 am

    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.

    Reply
  15. Betty | le Jus d'Orange

    January 14, 2015 at 11:09 am

    What an amazing idea!! I love a good oatmeal raisin cookie.. and to have it for breakfast?? Heck yeah!!

    Reply
  16. Rae

    January 14, 2015 at 11:15 am

    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

    Reply
  17. Valentina @Hortus

    January 14, 2015 at 11:20 am

    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! ๐Ÿ˜€

    Reply
  18. Abby @ The Frosted Vegan

    January 14, 2015 at 11:28 am

    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?!

    Reply
  19. Michelle @ Hummingbird High

    January 14, 2015 at 12:33 pm

    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….

    Reply
  20. Kris

    January 14, 2015 at 12:36 pm

    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!

    Reply
  21. erika

    January 14, 2015 at 12:45 pm

    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!!!

    Reply
  22. jaime : the briny

    January 14, 2015 at 1:16 pm

    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! ๐Ÿ™‚

    Reply
  23. Maryna

    January 14, 2015 at 1:24 pm

    Wow!! Amazing, no….genius! I am an oatmeal eater and this recipe just blows my mind!

    Reply
  24. Katie @ Butterlust

    January 14, 2015 at 2:24 pm

    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!

    Reply
  25. Nicole

    January 14, 2015 at 2:51 pm

    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.

    Reply
  26. Lauren // lavender + vine

    January 14, 2015 at 3:02 pm

    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!

    Reply
  27. Millie | Add A Little

    January 14, 2015 at 3:36 pm

    What an amazing warming breakfast! One of my favourites is simple warming blueberry and banana! Delicious! Hope you are having a great 2015 Cynthia!

    Reply
  28. jenna @ justjfaye.com

    January 14, 2015 at 3:46 pm

    Ummm…. YES. Love this. Oatmeal and raisins and brown sugar and cinnamon. I want all of it.

    Reply
  29. Kat

    January 14, 2015 at 4:38 pm

    I have never seen or tried this – looks amazing! Can’t wait to try it – definitely the chocolate version!!

    Reply
  30. ellie | fit for the soul

    January 14, 2015 at 4:53 pm

    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.

    Reply
  31. whiskandshout

    January 14, 2015 at 5:16 pm

    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 ๐Ÿ™‚

    Reply
  32. frolicchocolate

    January 14, 2015 at 5:29 pm

    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

    Reply
  33. Alanna

    January 14, 2015 at 5:49 pm

    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

    Reply
  34. Savory Simple

    January 14, 2015 at 6:45 pm

    Beautiful photos! This is calling my name ๐Ÿ™‚

    Reply
  35. greenmeganm

    January 14, 2015 at 7:40 pm

    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!! ๐Ÿ˜€

    Reply
  36. Sarah @ SnixyKitchen

    January 14, 2015 at 8:13 pm

    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;)

    Reply
  37. Pang @ circahappy

    January 14, 2015 at 10:16 pm

    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? ๐Ÿ™‚

    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. ๐Ÿ™‚

    Reply
  38. Christina @ The Beautiful Balance

    January 14, 2015 at 10:37 pm

    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?

    Reply
  39. Stephanie @ Girl Versus Dough

    January 14, 2015 at 10:59 pm

    This. Is. Amazing. I want to eat the whole thing straight outta the skillet while ugly-crying over Parenthood (the last episode, UGH).

    Reply
  40. Val - Life Of A Vegaholic

    January 15, 2015 at 7:40 am

    Cookie baked oats sound delicious! This makes a great breakfast option especially during the winter months.

    Reply
  41. Kathryn

    January 15, 2015 at 9:33 am

    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!

    Reply
  42. caitlin | back2spain

    January 15, 2015 at 10:42 am

    Love those earthenware dishes. Do give the deets if you’re willing to share!! hahha

    Reply
    • tworedbowls

      January 15, 2015 at 11:44 pm

      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 ๐Ÿ™‚

      Reply
  43. alanafixfeastflair

    January 15, 2015 at 2:23 pm

    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!!

    Reply
  44. Kimberly Espinel (@TLPlantation)

    January 15, 2015 at 2:45 pm

    This looks and sounds beautiful. I love baked oatmeal and the pictures are to-die-for.

    Reply
  45. Tessa | Salted Plains

    January 15, 2015 at 9:43 pm

    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!

    Reply
  46. Beau Ciolino

    January 16, 2015 at 12:50 am

    Ahhhh, this sounds incredible! I really want this with like two, maybe three (or four?) scoops of vanilla ice cream. mmmmmmmmmmmmmmmmmmmmmm

    Reply
  47. Laura (Tutti Dolci)

    January 17, 2015 at 12:05 am

    What could be better than breakfast that tastes like dessert? Love this!

    Reply
  48. kristie {birch and wild}

    January 17, 2015 at 11:02 am

    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.

    Reply
  49. Abby

    January 17, 2015 at 7:30 pm

    Oh my goodness, Cynthia! This oatmeal! These photos! Total perfection. <3

    Reply
  50. Kiran @ KiranTarun.com

    January 17, 2015 at 11:16 pm

    OMG!!! NEED.

    Reply
  51. esther

    January 18, 2015 at 6:12 pm

    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.

    Reply
  52. Gabriel

    January 19, 2015 at 1:31 am

    oh yah, this is so happening for breaky. Stunner!! PS. this also may be dinner as I am on winter lazy mode haha.

    Reply
  53. Christine @ Swallows from my Kitchen Window

    January 19, 2015 at 11:11 am

    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!

    Reply
  54. Renee Kemps

    January 20, 2015 at 11:54 am

    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!

    Reply
  55. Oxana

    January 21, 2015 at 2:37 pm

    YUM! Delicious baked oatmeal! Thank you for the recipe=)

    Reply
  56. Melinda

    February 11, 2015 at 10:18 pm

    Made this to tonight! Yummy and I packaged up little portions for work tomorrow.

    Reply
    • tworedbowls

      March 19, 2015 at 11:43 am

      Oh my gosh, that makes me so so happy to hear! Thank you so much for letting me know!

      Reply
  57. sara

    February 22, 2015 at 12:52 pm

    I made this for breakfast today. So yummy!! Love it. ๐Ÿ™‚ Thanks for a great recipe.

    Reply
    • tworedbowls

      March 19, 2015 at 11:43 am

      That makes my day!! Thank you so much for trying it and for letting me know!! Best news ever.

      Reply
  58. bubbletea4me

    March 19, 2015 at 10:56 am

    Could I ask where you got your skillet and the size? The size looks perfect for me.

    Reply
    • tworedbowls

      March 19, 2015 at 11:42 am

      Yes! It’s this one — a 10-inch Lodge skillet. I totally agree, the size is perfect ๐Ÿ™‚ Hope you love it as much as I do!

      Reply

Trackbacks

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Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, โ€œBowl #2,โ€ and our baby bowls, Luke, Clara, and Fiona.

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