A few weeks ago, I had to do a brunch for a large gathering of people. My son was leaving on a mission for our church, and we were having a farewell send off. One of the things he asked me to make was this baked oatmeal recipe. He and his friends would bring this oatmeal to share and eat for breakfast on mornings of their finals at school. He would always tell me how delicious this recipe is to make, but I had never tried it. I made it a week or so before the farewell, and my family loved it! It is so delicious and hearty, everyone who ate it loved it. I made about six of them, and ended up freezing a couple. Worked great! Just take it out of the freezer and let it defrost on the counter overnight. You can eat this at room temperature, or you can warm it up in the microwave or oven. We always dollop some whip cream on top for extra yummyness. ENJOY!
…So I had to show our half eaten pan of oatmeal…it is so good that everyone eats it so quickly, so I never have a full pan to photgraph. 🙂
4 ½ cups rolled oats – Old fashioned, not Quick
¾ cups ground or milled flax seed
1 cup brown sugar, packed
3 tsp cinnamon
3 tsp baking powder
1 ½ tsp kosher salt
1 ½ cups milk
¾ cup melted butter
3 tsp vanilla extract
¾ cups chocolate chips
Preheat the oven to BAKE at 350 degrees or CONVECT at 325 degrees
Combine everything into a big bowl and stir thoroughly. Add chocolate chips last.
Pour into a 9×13 sprayed pan and bake 40 minutes