The baked oatmeal recipe is posted all over the internet. But a cook who responded to this recipe, tweaked it with these comments; “I used to be a cook at Heinemann’s Restaurant in Brookfield and I always wished I had been able to learn a lot of the recipes and different processes for making all of the amazing food they served. I took pride in what I served and I loved their food. I’d love to open a place and bring back some of their classics….I just made this recipe for New Years day. I don’t remember it being the texture that resulted. Is it possible the oats were cooked first or partially before proceeding with the recipe?”
So the recipe below calls for cooked oatmeal, and does not call for steel cut oats.
And, from an 2007 article, “Restaurateurs feel their oats with new twists on old standby” by Sonia Moore,
“Heinemann’s Baked Oatmeal, $4.79, consists of rolled oats that are cooked at the restaurants’ main commissary and then made into a paste with vanilla, brown sugar, cinnamon and egg. The oatmeal then is baked in sheets and delivered to the different restaurant locations, where it’s cut and heated to serve with brown sugar and choice of milk. Raisins are optional.”
3 c. cooked oats
1 c. packed brown sugar
2 t. baking powder
1 t. salt
2 t. cinnamon
4 egg whites
1 1/4 c. whole milk
1 T. vegetable oil
2 t. vanilla extract
Raisins, granola, and other toppings (optional)
Additional milk for serving
Preheat oven to 350 degrees.
Combine cooked oats, brown sugar, baking powder, baking powder, salt, cinnamon, egg whites, milk, oil, and vanilla and mix well. Pour into a buttered 8-9″ square baking dish.
Bake 28-30 min., or until center is from and edges begin to brown. Slice and serve warm with toppings and milk.