This Baked Oatmeal Treat Recipe by Lemon Tree Dwelling is a hearty and delicious, filled with oats recipe. Perfect for breakfast or everyday snacks!
Hello and Happy New Year, Friends! It’s Cathy from Lemon Tree Dwelling, here today to share this delicious Trailside Treat Baked Oatmeal with you. This recipe is perfect because it feels like a treat, but it’s actually just oatmeal with a twist! It’s a great recipe to make ahead and share with friends, or keep in the fridge so you’ll have breakfast for the week. You can’t go wrong with chocolate chips…..especially for breakfast, am I right?
It’s based on one of my favorite cookies from childhood – Trailside Oatmeal Treats! Have you had them? They’re hearty and delicious, filled with oats and peanut butter and chocolate chips and raisins. Kind of like a granola bar, in cookie form. And now, in baked oatmeal form!
Just measure, stir, cook, and pour….then bake….and breakfast is served. And if the kids want to help? Even better! This is the perfect recipe for them to help with. Doesn’t it look amazing??? It’s like eating a cookie for breakfast, only it’s guilt free. It doesn’t really get better than that!
- 3 c. old fashioned oats
- 1½ c. brown sugar
- 5½ c. milk
- ½ c. peanut butter
- 3 eggs, beaten
- 1 c. raisins
- 1 c. chocolate chips
- In a large pot, combine oats, milk, brown sugar, peanut butter, and eggs.
- Mix well and simmer over medium heat, stirring regularly, 20 minutes or until thickened.
- Once mixture is thick, stir in raisins.
- Pour into greased 9x13 inch pan and top with chocolate chips.
- Bake at 350 degrees for 30 minutes or until oatmeal is set.
- Let stand 5 minutes.
- Serve warm; top with milk or additional brown sugar if desired.
Thanks so much for having me! Still hungry? I’d love for you to stop by and check out some of my other delicious breakfast recipes!
CLICK ON THE IMAGES TO GET THE RECIPE
I love Cathy and her delicious blog Lemon Tree Dwelling.
Make sure to follow her on…
hii! was just curious on the oatmeal
bars when they are taken out of the oven will it be like a gooey type consistency?
Hi! I just discovered this amazing-looking recipe! I’m trying to figure out the consistency of it… I assume it’s not like a general baked good since it’s flourless, but is it basically a more solid form of thick oatmeal? Thanks for the clarification! I don’t enjoy working in the kitchen, but I’m really excited to try this out! It looks AMAZING!!
Carrie, we hope you enjoy it! Thank you for visiting with us!
This is in the making right now! I can’t wait to try the final product.
any idea how this would work with gluten free oats?
Made this with ALmond milk and dried cranberries. Out of this world good!
Sounds great!
This looks so yummy! Can you replace the brown sugar with honey and the milk with almond milk?
My 13 year old just started her own Pinterest account, this morning I had a note to me begging me to make these for her. I thought it was cute! They look awesome, can’t wait to try!
yummy! I halved this recipe (since it’s just my be and I) and used a 9×9 pan. it took about 10 minutes longer to bake through at this thickness.
additionally, I used Splenda brown sugar, one regular whole egg and ½ egg as just whites (liquid whites). I used ½ creamy peanut butter and ½ almond butter. and I substituted half of the milk with almond milk. it got thick in the pot around he 10 minute mark instead of 20 minutes. I don’t see why soy wouldnt work (for the poster above). thanks for the recipe!
This looks like a yummy prepare-in-advance breakfast. I wonder – The eggs don’t scramble, simmering them in the pot?
They will not scramble because you’re heating at a low heat and constantly stirring.
can I do this with soy milk instead of whole milk?
Just saw your comment and I was wondering the same thing. Did you happen to make these with Soy milk and did they work? Thanks!