There’s a quiet moment in the morning at The Whistling Swan Inn, just before the house fully wakes - coffee brewing, light stretching across the porch, and something warm coming out of the oven. This baked oatmeal has become one of our most comforting breakfast dishes. It may look simple, but beneath its golden top is a soft, custard-like center that feels both nourishing and indulgent. It’s the kind of recipe made for lingering - whether you’re gathered around our breakfast table or savoring a slow morning at home.
The evening before, combine the following ingredients, cover and refridgerate. About an hour before serving, cook in the oven for about an hour at 325.
This recipe serves 4 as a main dish or 8 servings as a side.
2 cups of regular oatmeal
2 cups of milk or milk alternative
1 cup of brown sugar
1/4 cup of oil ( I use avacado)
4 eggs
1 teaspoon of salt
1 tablespoon of baking powder
splash of vanilla
1 tablespoon or so of cinnamon
Additional spices/add-ons to taste (raisins, nutmeg, maple syrup, etc.)