13 March 2010

Baked Oatmeal


Greetings from Little Rock, Arkansas! I'm on a road trip to see - and taste the South. While I'm away, enjoy this classic brunch recipe. I originally encountered Baked Oatmeal on a visit to Indiana's Amish country back when I was newly married. That mini-road trip was special because it was with my mom and my sister...the only trip I remember us taking with just the girls. This is my own version, doctored up with extra vanilla and extra spice.



Baked Oatmeal
an original rendition by Kelly Jo Vanderstelt

 
3/4 Cup Vegetable Oil
4 Eggs, beaten
1/2 Cup Brown Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Cinnamon
1 1/2 Teaspoons Salt
4 1/2 Cups Old Fashioned Oats (quick cooking works fine, too)
3 Teaspoons Baking Powder
1 1/2 Cups Milk


1. To save extra dishes, I prepare this right in the 13" x 9" x 2" pan, starting with the oil, which I pour into the pan and swish around to coat it lightly. Then I beat the eggs lightly with a spatula, also right inside the pan. Contine to add ingredients, stirring in the sugar, vanilla, spices, oatmeal and baking powder, and finishing with the milk.


2. Bake at 350 degrees for about 40 minutes. Serve hot.


Optional: Add a dollop of yogurt or vanilla pudding on top, if desired. Or simply add a splash of milk, and a spoonful of brown sugar or maple syrup. Or berries.


Serves about 6 people as a main dish.

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