Rolled oats are baked with raisins and vanilla, then topped with a layer of brown sugar. This oatmeal breakfast is broiled just before servings, which creates a delicious brown sugar crust to compliment the baked raisins and vanilla oats. This recipe comes to us from Patrice of Circle B Kitchen.
Serves 6
- 2 1/4 cup rolled oats
- 1 cup raisins
- 1/4 cup sugar
- 3 1/3 cups nonfat milk
- 2 eggs, lightly beaten
- 2 teaspoons vanilla
- 1/3 cup firmly packed brown sugar
Preheat an oven to 350 degrees. Prepare an 8 inch baking dish with a light layer of cooking spray.
Place the oats, raisins and granulated sugar together in a medium sized mixing bowl. Mix.
Place the milk, eggs and vanilla together in a large mixing bowl. Whisk to combine. Add the oat raisin mixture and mix well. Pour the oatmeal milk mixture into the prepared baking dish.
Put the dish in the oven and bake 40-45 minutes, or until the center jiggles slightly. Transfer the dish to a cooling rack and let cool.
Sprinkle the brown sugar on top of the oatmeal. Using the back of a spoon, carefully press the brown sugar down so it forms 1 even layer across the entire surface of the oatmeal. Bake for about 2-3 minutes, or until the sugar has just melted.
Turn oven up to broil. Place the baking dish in the broiler and bake 1-2 minutes more, or until the brown sugar becomes slightly brûléed. Scoop into 6 bowls and enjoy!
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