Crumbly Baked Oatmeal

Before heading up to bed last night, I made Halle's absolute favorite breakfast treat. And really, I do mean treat. It's not exactly low in sugar. Hmmmmm...small wonder my six-year-old likes it so much.

You can find the original recipe here or follow along below.

First, whisk together the vegetable oil and white sugar.

Then, stir in the eggs, milk, salt, baking powder, and quick oats. If you only have regular oats, go ahead and use them. The texture will only be slightly different.

Stir everything together, then add 1/2 cup raisins.

Pour the mixture into a lightly grease pie pan and set aside.

Next, make the topping by combining the brown sugar and ground cinnamon in a separate bowl.

Sprinkle the the topping over the top of the oatmeal.

Put some plastic wrap over the whole thing and set it in the refrigerator. You're done for the night!

When you wake up in the morning, enjoy the fact that you have very little work to do in the kitchen before your little ones will think you are the best mom in the world. Seriously, this is what my children say when the aroma of crumbly baked oatmeal wafts up to their bedrooms. The house smells amazing.

If you used a glass pan, you might want to let it come to room temperature before tossing it into the hot oven. Otherwise, remove the plastic wrap and place the oatmeal in a preheated 350 degree oven. Bake for 35 minutes. The oatmeal should be firm to the touch when it's done.

I think these yummy crumbles look so pretty served in a shallow white bowl.

But the real treat comes when you add milk, or even better, half-and-half. Just pour a little bit over the top.

Your children will be singing your praises in no time.

Crumbly Baked Oatmeal

Whisk together:

1/2 cup vegetable oil

3/4 cup white sugar

Add and stir:

2 eggs

1 cup milk

1/2 tsp. salt

1 TBSP baking powder

3 cups quick oats

Stir in:

1/2 cup raisins

Pour the mixture into a lightly greased pie pan.

In a separate bowl combine:

2 TBSP brown sugar

1/2 tsp. ground cinnamon

Cover and refrigerate overnight. In the morning place in preheated 350 degree oven. Bake for 35 minutes.

Serve in bowls with milk and half-and-half to pour over the top.