Ever since I mentioned that John was able to inherit the exclusive baked oatmeal recipe from The Hershey Pantry, I had many of you requesting the recipe. I wasn’t sure if I was allowed to share it, but I found out that this recipe is published in their recipe book and is not really kept secret.
Now John omitted the cream that usually goes into this. By cream I mean the thick cheesecake-like layer that is piped down the middle of the bowl. It’s fantastic but definitely not for the dairy conscious.
He also used almond milk which turned out just fine. Honestly, this baked oatmeal was the closest I’ve had to the real thing. This would make a wonderful mothers day brunch menu item or perfect for your next breakfast party. Honestly, just make it and eat the entire pan yourself like I did. You won’t regret it!
- 1 c granulated sugar
- 2 c milk
- ¾ c oil
- 3 eggs
- ½ tsp baking powder
- ¼ tsp vanilla extract
- 4½ c quick oats
- Combine all ingredients together in a large bowl. Pour into a well-greased 13 x 9 inch pan. Bake at 350 degrees until middle is firm and top is golden brown. Serve with milk and fresh fruit.
Enjoy! (I know you will)