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Baked Oatmeal

A simple baked oatmeal made with oatmeal, salt, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Baked Oatmeal

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Stir oatmeal and salt into boiling water.

  2. Boil for 5 minutes.

  3. Transfer to an earthen dish and cover.

Bake

  1. Place the dish in a pan of boiling water.

  2. Bake in a 350°F (175°C) oven for 2 hours.

  3. Place the dish back in boiling water.

  4. Bake for an additional 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Oatmeal
Provides the starch and fibre that absorb the water and set into a soft, thick body.
Boiling water
Supplies the liquid that the oats absorb, cooking them and keeping the dish moist.

The step that matters

Placing the dish in a pan of boiling water. The water bath surrounds the dish with steady, moderate heat, so the oat mixture cooks evenly and does not dry out or scorch at the edges. Oats keep absorbing liquid as they bake, so gentle, even heat helps them set into a moist, sliceable mass.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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