Baked oatmeal varieties by the Cul-de-sac Woman

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Baked Oatmeal by Elizabeth Stinson, Cooking with the Cul-de-sac Woman

Original base baked oatmeal batter:

  • 3 cups, old-fashioned Oats
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1/2 cup orange juice
  • 1/4 cup canola oil
  • 1 whole egg
  • 1/3 cup unsweetened apple sauce
  • 1 tsp. vanilla
  • 1/4 cup dark brown sugar

Initial Directions:

  • Toss the dry ingredients together in a large mixing bowl with a fork (a large “serving fork” works well).
  • Whisk liquid ingredients AND Brown Sugar together in a medium mixing bowl.
  • Pour liquid ingredients into dry ingredients, gently stir and fold all together with the fork to moisten the oats.
  • Final Mixing, Assembling, and Cooking Instructions for the Variations Listed Below:
  • Toss topping ingredients together in a small bowl.
  • To make any variation, combine Original Base Baked Oatmeal Batter with the variation ingredients specified.
  • Gently stir and fold all together with the fork to coat and fluff the oats.
  • Scoop into 12 cup lined muffin pan, 3/4 full or pour into an 8 X 8 inch prepared baking pan.
  • Sprinkle top of batter with the variant topping listed.
  • Partially press topping down into surface of batter.
  • Bake at 350F on the center oven rack (muffin pan for 30 minutes or 8 X 8 inch baking pan for 45 minutes) until centers are firm & dry.

Hint: Muffins can be eaten as is, right out of their wrappers. If a baking pan is used, cut and serve in squares. The muffins or squares can also be served with a spoon, warm or at room temperature, gently broken up in individual bowls with some warm milk.



  • Original Base
  • 1/2 cup canned, mashed pumpkin
  • 2 tsp. ground allspice.
  • Topping: 2 Tbsp. dry oatmeal + 1/4 cup pecans, chopped + 1/4 cup dried cranberries, finely chopped to bind the topping. Nuts can be replaced with an extra Tbsp. each of the oatmeal and cranberries.


  • Original Base
  • 1 medium-large, very ripe banana, mashed
  • 1/4 cup sour cream
  • Topping: 2 Tbsp. dry oatmeal + 1/4 cup walnuts, chopped + 1/4 cup mini semi-sweet chocolate chips. Nuts can be replaced with an extra Tbsp. each of the oatmeal and chocolate chips.


  • Original Base
  • 1 Tbsp. “Dutched” baking cocoa
  • 1 rounded, cup frozen raspberries
  • Topping: Bake oatmeal first, remove from oven and top immediately with mini marshmallows (about 6/muffin). Then carefully return to 350F oven for 1 minute only – to just soften the marshmallows.
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