Custardy Baked Oatmeal

This oatmeal is, to put it in the apt words of my nine year old, “positively divine, Mom.” If that doesn’t convince you to try it, I don’t know what will! (Printable Recipe at the bottom)

Now, I’ve made baked oatmeal from different recipes but I have always found that they just turn out to dry for my taste. They have to be served with extra cream or maple syrup, and still have a dry mouth feel. Not my favorite for oats.

This recipe is my answer to that problem. These baked oats are, and this is the correct technical phrase, “CUSTARDY”. The key to this wonderful texture is of course, baking the oats in a water bath.

If you don’t have the right baking dishes to create a water bath (you just need one that can be set inside another), then you CAN just bake the oats the usual way in the oven. They texture will be more cakey and less custardy, but still delicious.

Please note that the baking temperature is lower than usual, at only 325 degrees. Bake that custard low and slow, and only until it is just set (mine came out perfectly at 40 minutes in the water bath).

There is one secret ingredient in these oats, and that’s booze! I used whiskey because that’s what I had on hand, but I think it could be even better with rum. It ads such a warmth and richness to the flavor (of course all alcohol is cooked out). It will make the eaters say “Wow, that is really good!”

Will you give her a try? I always love to hear how you like it! I’m betting it is unlike baked oatmeal you may have had before. Leave me a comment if you think it’s a winner!

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