Wicked Tasty Harvest: Baked Oatmeal

by April Paffrath

Winter can't stop me when my day starts this way!

There’s something about this moment. The brink of spring. It’s still winter and I feel like an ice-locked ship, even though the temps have risen this week. Winter feels never-ending right when spring is around the corner. I need a warm-up when it seems like the seasons are stuck.

The gentle sweet heat from this gorgeous breakfast is something you can love year-round. I do, actually, love it anytime, but late winter is when it has the greatest power to lighten my slushy-sleety-drizzly mood. One breakfast of baked oatmeal and I’m ready for snow angels again—I’m fortified against what Mother Nature has for a show-ender this season. (Remember that April 1 blizzard several years ago? You want to have the makings of this breakfast in your pantry, just in case.)

I adapted this recipe from the awesome KenapocoMocha coffeehouse in North Manchester, Indiana. I love that coffeehouse for so many reasons. When we ate their baked oatmeal, we were transfixed and returned each day for breakfast...like you do.

They were kind enough to share with me their recipe, which I tweaked a little bit as I made countless batches. [In fact, the recipe is from owner Debbie Chinworth, a woman to whom I owe many a happy breakfast! —ed.] It’s pretty much the same, but I add a little brown sugar, some cinnamon, and I use a mix of old fashioned and quick oats for a cakey, yet pleasantly chewy texture. Yum. Even better, they gave the OK for me to share the recipe here, for which I am grateful—and you will be, too. Make it and you won’t care about this interminable winter—you’ll be ready to go snowshoeing….or to curl up on a cozy chair with a book until the daffodils are peaking through.

This recipe makes a big batch, but I haven’t cut it down once. It has a way of feeding everyone who’s around and encourages you to share. It also uses whole milk. Sure, yes, you could go low fat, but really, we’re talking hearty fortification here. Go full fat and skimp elsewhere.

Just say thanks the next time you’re in North Manchester, Indiana. Pop in for some of their good food and a stellar coffee. Tell 'em April says hi.

Baked Oatmeal
adapted from KenapocoMocha coffeehouse tradition

1 c. canola oil
1 c. sugar
1/4 c. brown sugar
4 eggs

3 c. rolled oats
3 c. quick oats
1 Tbsp. and 1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
2 1/2 c/ whole milk

raisins and whole milk for topping

Preheat the oven to 350ºF. Grease a large baking pan, 9x13.

Beat together the oil, sugars, and eggs with a whisk in a large bowl.
In another bowl, mix the oats, baking powder, and salt.
Add the oat mix to the egg mixture and combine.
Stir in the milk.
Pour the oaty mixture into the greased baking dish.
Bake for 45 min until the top is golden, the goods have puffed up cake-like, and the edges are a lovely brown. A knife in the middle should come out clean.

Let it cool a bit, but serve it warm. Put a square slice in a bowl and top it with delicious, plump raisins and pour a bit of whole milk over the top. Relish it and go back for seconds. You’ve got the remnants of winter to deal with and you can make it.