Turn a shelf-ready oatmeal into a warm, textured baked dish for dinner, with eggs folded in to add protein and lift the custard-like crumb. The shelf does most of the work here.

Serves 2. 35 minutes, 8 at the stove.

About 220 calories a serving, 8 g protein, 7 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Crack 2 large eggs into a bowl and beat them with a pinch of salt until pale. Stir in the entire package of oatmeal and 1/4 cup milk or cream until combined; the mixture should be thick but pourable.
2. Pour the batter into a buttered 6-by-9-inch baking dish and dot the top with 2 tablespoons butter cut into small pieces. Slide into the oven.
3. Bake until the top is set and springs back when lightly pressed, 25 to 28 minutes.27 min

Note Swap a tablespoon of peanut butter for the butter if you have it. Leftovers keep covered in the fridge for three days and reheat gently in a 300°F oven. Serve with a pinch of cinnamon and a glass of cold milk, or alongside toast and scrambled eggs for a weekend brunch.