When I was younger, I hated oatmeal. I hated the texture, and I hated the flavor. Anytime my mom made us oatmeal, I’d turn up my nose and ask for sugary cereal. Oatmeal was an old-person food.

Well, I confess that I am old now. And I love oatmeal.

I love making oatmeal cookies. I love making overnight baked oatmeal jars for fast breakfasts. Don’t even get me started on all the different mix-ins I toss into an ordinary bowl of oatmeal.

This week’s recipe is a large batch of baked oatmeal to feed the entire family (or yourself for several days if you’re a meal prepper). Although this particular recipe features pecans to give the oatmeal a little extra crunch, you don’t have to go nuts (pun intended). As with regular oatmeal, baked oatmeal is versatile and can accommodate a variety of tastes and preferences.