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.
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.