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Chex Mix
Lidey Heuck
247 ratings with an average rating of 4 out of 5 stars
247
1 hour, plus cooling
Updated July 23, 2024
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Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter.
In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined.
Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using.
Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.
Amish oatmeal is a family favorite and a healthy and tasty breakfast. I use less sugar and no maple syrup/honey in the recipe, and allow people to add at the table. Never baked in banana - but have baked in a chopped apple. Sprinkling most of the brown sugar on the top just before baking adds a wonderful crunch. Serve with a ton of toppings on the side - yogurt, milk or cream, berries of all sorts, fresh sliced peaches, toasted and/or candied nuts, syrup, honey, brown sugar.
I'll make this again as it is an easy make-ahead breakfast, and I liked the texture. I found it too sweet so next time I'll hold out the brown sugar and maple syrup and add a sweetener if needed when served.
Here's what I used and added: 1 cup of diced strawberries, 2 scoops of vanilla protein powder, toasted chopped pecans, 1 Tbls chia seeds, and only had quick-cooking oats on hand. This turned out so delicious that it reminded me of a strawberry cobbler.
This was delicious! I struggle to find breakfasts that my kindergartener and husband will eat that isn’t bacon or French toast - we all need more whole grains! This was a huge hit with everyone. I swapped 1/2 cup of oatmeal for 1/4 farro and 1/4 cup quinoa and added chia seeds. I also used agave instead of honey. Added banana, blueberries and raspberries to the top and everyone ate it up. Thank you for the great recipe!
I have served a version of this for years to overnight guests (recipe doubled in a 9x13 pan), and it's always a hit -- a tasty and relatively healthy alternative to an egg casserole. You can adjust the ingredients and toppings to suit the season and your guests' tastes.
This is a fabulous recipe! I made it using frozen organic wild blueberries for the fruit, and pecan pieces for the nuts. I might try cutting the cinnamon and brown sugar just a tad next time, plus substitute maple flavor for the vanilla, BUT it was great "as written." Heartfelt thanks from a serious oats fan!
This works well with stevia and/or minced dates in place of brown sugar, and flax meal plus water will do the egg's duty if you're out of or don't eat them. My favorite version includes chopped apple, dried tart cherries, diced walnuts and any form of ginger. Topped with a little molasses and evaporated milk, it feeds the inner child on cold mornings.
Something I started to do: I always read through the notes to see what people have done and what might be good to try but wanted a way to keep the recipe and notes on one piece of paper if possible. So I take a snap of the recipe, put it on a document page and then add the snaps of peoples suggestions for my own use. Also if I remember I also add nutritional info
I liked this but next time I will reduce the sugar and salt.
My mom "invented" her own recipe using banana as the sole sweetener. It was AMAZING and easy to transport on my long commutes. I always packed an "emergency" supply days when work interfered with my ability to get a meal.
I make this and instead of milk I use 1 cup unsweetened applesauce and 1 cup fruit juice.
Baked oatmeal has been my go-to breakfast for years. As noted in the article, the recipe is very forgiving. I suggest starting with what's written and then adjust according to your own tastes. I don't use extra fat, but do add protein powder, as well as ground flaxseed and chia seeds. Amount and type of sweetener depends on the types and amounts of fruit used. After microwaving a portion, I top it with greek yogurt. You can also freeze portions and defrost ON in the fridge.
I prefer my oats soft rather than chewy so I chose to mix everything together and let it sit for minimum 30 minutes before putting it in the oven. Nearly all the liquid was already absorbed before baking and the result was stupendous. I do agree with others that the dish is too sweet for normal breakfasts. I left out the maple syrup & next time will reduce the amt of brown sugar maybe add maple syrup. Also I substituted Chinese 5 spice for just cinnamon- result was spectacular.
Made this with steel cut oats as that it was I had. Added another cup of milk to compensate for the swap. Turned out well with strawberries and almonds. I’ll be making this again.
Cut down on salt and leave out brown sugar
Can this be made the night before, or will it get mushy?
Tasty and love the one bowl prep but I would recommend reducing the salt by half. A bit too salty for me. Also would love to try this with a little peanut butter added in and perhaps chocolate chips.
Banana (x2) walnut, half sugar, no syrup. 5 stars!
Skipped th brown sugar and used just the amount of maple syrup asked for. Still sweet!
I make a variation of this dish but which includes 3 medium-sized mashed bananas. I also add chia seeds and hemp hearts, and use oat milk. Two eggs for binding but I usually don’t add sugar - maple syrup I top with does the trick.
I love Melissa Clark’s recipe, but this one is right on also! I use mesquite flour/pulp in place of the brown sugar (it’s sweet enough).
This one is a keeper! Took the advice and swapped 1/4 c quinoa and 1/4 c farro for 1/2 c of tithe oatmeal. Used almond milk, fresh raspberries and blackberries and a combo of several different nuts, seed and coconut. Husband LOVED it. Have leftovers for this week. Yum!
This is a wonderful recipe; it's quick and easy to put together and tastes great. I found it perfect as written, offering flexibility for what one has on hand. Leftovers are very good.
This recipe is so good and so adaptable. I reduced the maple syrup and brown sugar to a teaspoon each, added 1 scoop of vanilla protein powder (whey), 1/4 of Gluten free flour, a pinch of cardamom, and a pinch of vanilla. I topped it with unsweetened coconut shreds, a mix of frozen blueberries and peaches, and a mix of roughly chopped pumpkin and sunflower seeds, and pistachio (about a cup in total)
Made as directed with frozen blueberries. Absolutely delicious! Will be making again and again.
Delicious, I will make this often and with many variations.
I would agree this is a bit sweet. Next time will eliminate the syrup or brown sugar. I used blueberries, bananas and walnuts. The consistency was more like pudding so dessert for breakfast!
Loved this. I halved the butter and brown sugar because of what I read from other reviewers. I drizzled with honey afterwards and it was amazing - I think I could omit the brown sugar completely. Also didn’t do nuts, but a tablespoon of very dark chocolate chips along with blueberries, blackberries, and a tablespoon of dried cranberries. Delicious! Will make over and over again. I might add protein powder next time as others have mentioned. Love that it’s customizable.
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