Comfort me with baked oatmeal! Here's my recipe for a jump-out-of-bed cold morning breakfast.

Time has simply distilled the near-perfection of the late, great Heinemman’s best menu item – baked oatmeal. Colectivo and the Third Ward’s Bella Caffé offers versions of this dense, bread-pudding-like-food, but you can make an easy, scrumptious baked oatmeal at home and have breakfast for days. I tinkered with a few recipes to produce a version that’s rich, with a hearty, chewy texture, and not too sweet.

  • 1 1/2 cups rolled oats (not quick or instant oats)
  • 1 1/2 cups steel-cut oats
  • 3/4 cup brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup melted butter
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 2/3 cups 2 percent milk
  • 1/2 cup blueberries, dried cranberries or raisins (optional)

Combine all ingredients in a mixing bowl, stir well and let sit 5 minutes. Pour into a 9-inch square baking pan. Bake in a 350-degree oven for about 40 minutes (until set). Cut into squares and serve warm with toppings.


Customize your oatmeal with these options: sliced fresh figs, chopped pears, sliced almonds, a little brown or turbinado sugar and milk, if you like (dairy, almond or soy). ◆


‘Make Yourself Cozy’ appears in the November 2017 issue of Milwaukee Magazine.

Find it on newsstands beginning October 30, or buy a copy at

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