These days we awake to a cold dark world. The kitchen floor is cold under our slippers, but the coffee is warm and bracing and a cup or two we are almost ready to face the world.The dark days of November call for a hearty, stick-to-your-ribs-style breakfast. My father believed oatmeal was the best choice on these mornings, and he often made it for me when I was a small child, lacing it with cinnamon and dotting it with raisins.
When I saw this baked oatmeal in the October issue of Midwest Living Magazine ("Wisconsin-style," said the headline), I thought I'd give it a try.
1 and 3/4 cups water
1 cup old-fashioned rolled oats
2/3 cup 2 percent or skim milk
2 eggs, lightly beaten
1/2 cup packed brown sugar (I used half Splenda)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 tsp. salt
Preheat oven to 350. Butter a medium-sized baking. In medium saucepan, bring water to boil, slowly adding oats. Stir. Return to boiling and reduce heat. Simmer, uncovered, for about 6 minutes for regular oats, or until most water is absorbed and the oats are tender.
Whisk milk and eggs in a small bowl. In another bowl, combine brown sugar, baking powder, cinnamon and 1/4 tsp. salt; stir into oatmeal. Fold in milk and egg mix. Pour oatmeal mixture into baking dish.
Bake, uncovered, in 350 degree oven 30-40 minutes, or until center is just set and sugar crust forms on top. Cool 30 minutes.
A bit bland, I thought, but reminiscent of those wonderful windmill cookies I loved as a kid. I'd add roasted walnuts and raisins next time. But hey, it stuck to my ribs.
And the taste really took me back. Not a bad way to start a new day.
10 comments:
It sounds very good! Thank you for sharing the recipe; the crust part drew me in.
Nice photo! It's difficult to make oatmeal look appealing, but you did it. :)
I think I can almost smell the cinnamon.
Thanks, Mari, I wasn't sure how the photo would appeal to people!
The crust is very appealing. I've not seen it with eggs added. Have to give it a try.
That sounds wonderful!! I wish I could eat oatmeal and I've tried but I just can't enjoy it. There are so few things I don't eat and I don't understand why I don't like oatmeal. It looks and sounds yummy though.
Tanna, I think I will do this again - it never occurred to me not to add eggs!
Judy, you might like this - really!
Mimi, this sounds very good, I'll have to give it a try, I like oatmeal anyway and have it often for breakfast, I always use the old-fashioned oats as I like their texture more than the quick cooking kind.
I love oatmeal for breakfast and must try this baked version. Sort of like oatmeal creme brulee?
Eileen, I agree. It is all about the texture for me, too!
Martha, maybe an oatmeal bread pudding?
I love baked oatmeal!! It warms up really well too (at least my recipe does). We put tons of walnuts and pecans in ours. It's also really good with fresh peaches or nectarines sliced on top.
-Dana
Champsleeve, I love the idea of pecans and peaches - one of my favorite combinations.
Butter and maple syrup would work, too!
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