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Baked Oatmeal

We were served this for brunch at our football reunion at Wilderness Edge a few years was so delicious and the cook was kind enough to share the recipe. This is a large recipe but could be cut in half very easily.
  • 1 cup oil
  • 4 eggs
  • 4 teaspoons baking powder
  • 1 1/4 cup sugar ( I used 1 cup Splenda)
  • 6 cups oatmeal (I used 3 cups large flakes and 3 cups of 3 minute oats)
  • 2 teaspoons salt
  • 3 cups milk ( I used skim)
  1. Mix well and pour into a greased 9 x 13" pan. Bake at 350ยบ for 30 min. After you take it out of the oven wait a bit so that it can set before you cut it.
  2. Serve warm with milk and cinnamon. You could add raisins before or after it is baked.
  3. I chose to eat it with a large dollop of vanilla yogurt and some slightly thawed blueberries... fresh would be really good but at this time of year they are too pricey in the store.
  4. Leftover oatmeal freezes well.


  1. If you all had a restaurant, I would want to visit it everyday! This recipe is definitely going in my file. Thank you!

  2. What a wonderful looking breakfast dish! When I think oatmeal...I think porridge...and this looks nothin like the porridge that comes to mind.

    Wilderness that at Pinawa? I have wonderful memories of a family reunion there a few years back...and good food as well.

  3. I've seen similar recipes but have never baked oatmeal. I think I'll give it a try. You have some great recipes always.
    Happy Twirls

  4. This is a different way to serve oatmeal. I have never heard of it .. but it sounds wonderful since I love oatmeal -- but not porridge.
    I'm going to try this first chance I get. I wonder what the baking powder does, since there is no flour. Maybe just keep it from getting too heavy?

  5. Betty. . .this looks scrumptious. . cold weather or hot weather. . .oatmeal always works.

  6. Oh now this looks like a great brunch or breakfast item to serve...Thanks for getting the recipe and sharing it :0)

  7. I've never heard of anything like this but I LOVE oatmeal so I'm sure I would enjoy this! Can't wait to try it!

  8. I looked and looked for this recipe until a few days ago. I made it for a very picky child of mine who loves granola bars. I added 1 cup of whole wheat flour and used raw honey in place of the sugar. I didn't adjust the honey because of the extra dryness of the flour. I put chocolate chips in and it tastes wonderful. Like store bought chewy granola bars.
    I love this site. I have found many things here that are not on your regular recipe sites.

  9. Well, I just decided it is time for lunch and the piece of fruit I just had is not cutting it.

  10. What a neat way to serve oatmeal (porridge) on a buffet! I always find oatmeal such a a satisfying start to a day! I wonder if you could cut down on the oil - maybe use some applesauce?

  11. Gosh, I LOVE baked oatmeal, though I haven't made it for myself in a bit. I tend to doctor it up a little with dried fruit and brown sugar. Terrific idea about the yogurt on top!

    And better yet, I didn't know this could be frozen. Terrific tip!

  12. Oh my...I even have blueberries to add to this.

  13. I love the idea of this - I'm an oatmeal addict in the fall and winter :o)

  14. hmmm, i have heard of this but never tried it.
    that would be really good....thanks for sharing that.

  15. This looks yummy and I think I'll try it soon. We love oatmeal in this house.

    Just an aside, I recently read this about Splenda:

    "... One of the latest examples involves the artificial sweetener Splenda (its key component being sucralose). Even though it's touted as a natural, safe, no-calorie substitute for sugar, the latest research has shown that, even at normal consumption rates, Splenda can reduce the amount of beneficial bacteria in the intestines by up to 50 percent, increase the pH level in the intestines, increase body weight, and cause the re-routing or inactivation of certain drugs through the alteration of certain glycoprotein levels. (J Toxicol Environ Health A 08;71:1415-1429)

    Knocking out half of the beneficial bacteria in your lower bowel opens up a Pandora's box of health nightmares, including everything from a weakened immune system and secondary, opportunistic infections to an increase in the risk of prostate, breast, and a host of other cancers. How many decades will pass, and how many lives will be lost, before the news gets out?

    .... The fact that Splenda depletes beneficial bacterial flora by 50 percent should send chills down the medical community's collective spine. Combine Splenda use with an antibiotic prescription and it's like adding gasoline to a five-alarm fire."

    I took special note as my friend used this product for a while but stopped some time ago when she started hearing negative reports. I thought I'd pass it on for what it is worth.

  16. I received this recipe or a similar one from some dear friends in N.C. They serve it out of a 9x13 dish with fresh juicy sliced peaches and whipped cream! Absolutely divine!!! I have converted it to a kid friendly finger food. Here are our many Alabama versions. Hope you enjoy them!

  17. Betty, I learned about baked oatmeal from my wonderful SIL who hails from the prairies. They served this for breakfast at Redberry Bible Camp where he worked for many years and it was a hit with the campers. They now make it at least once a week for their family although their version always includes raisins. Adding the fruit and yogurt is brilliant.

  18. I have EVERYTHING to make this...and I will do it. How easy and how good it sounds. Something different we can make with little trouble at all. Thank you SO much!

  19. I love the simplicity of this recipe! Just made it and everyone needs to try it. I had some bananas that need to be used up so I mashed some and threw them in to replace some of the sugar. I also used agave nectar, one of the best sugar substitutes for diabetics due to it non existent GI.
    I can't wait to try other versions of this too (the peaches and whipped creams sounds so yummy)!
    A great afternoon snack too. :-)

  20. Oh thank you for posting a good recipe of this!!

  21. How do you keep the eggs from sinking to the bottom of the pan? Mine seem to do that every time!

  22. I mix the eggs, sugar and oil then mix in the rest of the ingredients. I have not had trouble with mine..not sure what you could do different.

  23. Browsing tonight I came across this recipe. It has been added to my must try file as I am a porridge lover. I use very liberal amounts of cinnamon in my porridge and then don't miss my deliberate action of not using salt.

    Minute I saw Wilderness Edge I too wondered whether it was Pinawa. My history takes me back to the early days when it was a staff hotel. Not very much had changed almost 40 years later when I attended a Hospital Auxiliary Convention there.

  24. LOVE this recipe... I use brown sugar and put them in muffin tins (just pam no paper liners) and freeze!!

  25. I add 1 -1/2 cups of saskatoon berries to the dough and then bake it. I never grew up with this but my friend introduced me to it. In central saskatchewan it is served at least 1 a week to campers at the different bible camps.

  26. I also had this at Redberry Bible Camp as a camper/counsellor! It was a legendary camp meal - the best breakfast of the week for sure! They always made one tray of oatmeal with raisins and one tray with chocolate chips. Thanks for posting this recipe, can't wait to try it out!

  27. I also tried this for the first time as a camper/ staff at Redberry. Always one of my favorites!! Thanks so much for the recipe!!

  28. This is a great recipe! I have made it a few times in the past weeks!
    I did exchange honey for sugar - and that worked out great.
    and Anneliese (as per comment above) - I did exchange applesauce for sugar - and it works perfectly!
    I baked it the night before as I don't have enough time in the morning... and man, it tastes great cold too! So good!

    Thanks for posting this recipe!

  29. I have a correction to my comment above! I exchanged applesauce for the OIL - and it worked perfectly!
    I have made this a number of times since April - especially for my son with all sorts of food-limitations. I easily use a milk-alternative as well. He'll happily eat a full batch of this over the course of a week for breakfasts!
    Thank you again!

  30. I have made this for years as a church camp cook--even kids who hate oatmeal love this, especially after I started calling it Breakfast Cake! At one camp they preferred this with milk and pancake syrup, others I know have this for a night snack with fruit and ice cream!
    PS If you want hot cereal every morning, cut it in squares, freeze, and pop one in the microwave. My husband's favourite on cold mornings

  31. I just started making this recipe about 8 months ago. Since the first batch, I have added sunflower seeds or walnuts or pecans (or a combination of), dried cranberries, and ground flax seeds. I use brown sugar, but I cut the volume by a third and I add vanilla. I use half oil and half applesauce instead of full volume of oil. Every time I make a variation of this recipe by adding or substituting ingredients, the recipe holds up and ends up delicious each time! I love this so much that I have a batch in the oven as I type -- in 33 humidex weather! Call me an addict or a crazy woman...


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