baked lemon and vanilla oatmeal
Photo: Jeremy Liebman
Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.

Serves 8


  • 5 cups whole milk
  • ⅓ cup plus 2 Tbsp. sugar, divided
  • 2 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. lemon zest
  • ½ tsp. ground nutmeg
  • 4 cups old-fashioned rolled oats
  • 1 pound strawberries, sliced
  • ½ cup packed fresh mint leaves, thinly sliced
  • 1 tsp. balsamic vinegar


Active time: 15 minutes
Total time: 45 minutes

Preheat oven to 350°. Lightly grease a 9" x 13" baking dish with cooking spray; set aside. In a large bowl, whisk together milk, ⅓ cup sugar, vanilla, salt, lemon zest, and nutmeg. Add oats and stir to combine. Transfer to prepared dish and spread out evenly. (At this point, the oatmeal can be baked immediately or covered and refrigerated overnight.)

Bake, stirring halfway through, until mixture is thick and oats are tender, about 30 minutes. Set aside 5 minutes to let cool and thicken.

Meanwhile, make strawberry topping: In a medium bowl, toss together berries, mint, remaining 2 Tbsp. sugar, and vinegar; set aside 15 minutes. To serve, spoon oatmeal into bowls and add strawberry topping.

Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).

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