Baked Oatmeal Bars

Once a week we have friends over for breakfast, so I'm always on the lookout for delicious, easy breakfast recipes for large groups. These Baked Oatmeal Bars have become my latest go to recipe, esp if I've forgotten to plan something ahead of time, because we always have oatmeal on hand.

I apologize that this is a TERRIBLE picture. Taking the pic was kind of an afterthought in the middle of eating that morning.

The very first time I made this, it didn't really get set, so it was more kind of a semi-set, really thick oatmeal (which also still tasted good). After several tries and tweaks, I finally got it to come out in cut pieces this last time I made it. Three things contributed to this:

1. I used more oatmeal than the recipe calls for (I think because you can only typically find quick oats and not whole oats in India, they don't absorb as much liquid. If you have whole oats you may not have to do this).

2. I used slightly less milk.

3. I cooked it on the stovetop until it was REALLY thick before baking, and baked it for longer in the oven than the recipe called for.

My recipe below reflects all of my adjustments.

Even if you aren't cooking for a crowd, this would still be a great recipe to make and then refrigerate or even maybe freeze pieces of it for quick breakfast throughout the week. You could potentially even bake the mixture in individual muffin cups (ooo, now there's an idea!!).

I also omit the raisins that the original recipe calls for, because I personally detest them. But feel free to stir raisins into the oatmeal mixture after it's thickened. Or, my friend Laura made this once with chopped dried cranberries and chopped walnuts on top instead of chocolate chips. Let your imagination run wild! I'm just a chocaholic. 

Baked Oatmeal Bars

Original Recipe

3 1/2 cups of oats

5 cups of milk

1/2 cup peanut butter

3 eggs, beaten
1 1/2 cups brown sugar

1 cup of chocolate chips

(1 cup of raisins, if you like that sort of thing)

Combine the oats, milk, peanut butter, brown sugar, and beaten eggs in a LARGE pot. Mix well and cook the mixture over medium/medium low heat, stirring frequently. My most successful times making this are when I've allowed it to cook on the stove for at least 30 minutes. 

Once the mixture is extremely thick, spread into a greased 9x13 pan. Sprinkle chocolate chips over the top.

Bake at 170 degrees Celsius (350 F) for 40-50 minutes, until set. Allow to cool for just a few minutes before serving.