WHAT WE’RE COOKING: MARY FRANCES GILES’ BAKED OATMEAL FOR A CROWD

When I tell people about my work at L’Abri, one of the questions I am asked most often is, “What do you feed all of those people?” Cooking for a crowd can be intimidating, but with a little bit of patience and planning (and some help from the internet!), it’s possible to make tasty, healthy dishes that make (most) everyone happy.

Recently I was tasked with serving Saturday breakfast to 20+ people. I used the recipe below to make individual baked oatmeal “muffins”, and they were a total hit! These little wonders can be eaten as muffins (and on-the-go!), or crumbled into a bowl with milk or yogurt. I added blueberries to each muffin, but the sky is the limit as far as toppings go. Add eggs (scrambled or hard-boiled) and coffee, and you have a breakfast of champions! These freeze beautifully as well.

IMG_0412

Individual Baked Oatmeal (recipe taken from thewholesomedish.com)

Serves 16

Ingredients:

2 eggs1/4 cup canola oil

1 cup packed brown sugar

½ cup applesauce

1 ½ cups milk

2 tsp. vanilla extract

½ tsp. salt

1 tbsp. ground cinnamon

3 cups old fashioned rolled oats

2 tsp. baking powder

optional: toppings (nuts, fresh or dried fruit, chocolate chips, etc.)

Instructions:

  1. Preheat oven to 350 degrees (C). Line muffin tin(s) with muffin liners (a must!).
  2. In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
  3. Fill each muffin cup with ¼ cup of the oat mixture. Add any toppings (about 2 tsp. per muffin) and press the toppings into the oat mixture with a spoon.
  4. Bake for 30 minutes, let cool for 5 minutes before eating/serving.

Enjoy!

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