Baked Oatmeal
This is another adapted recipe, from an old Amish favorite. You can also make many variations, depending what fruit and nuts you like, and all are warm and comforting on a cool morning. Our favorites are apples and raisins in the winter, or blueberries and peaches in the summer. A bonus is that you can mix up the oatmeal at night before you go to bed and bake it for 30-40 minutes in the morning. It is great when you have guests and need something special; add muffins and fresh fruit and you have a memorable breakfast.
At The Whole Cup coffee shop where my niece works, down in Amish country, they use steel-cut oats, which need simmered in water first before using, but add a chewier texture and nutty flavor. Then they steam the milk and serve it in a little pitcher alongside, and put fresh sliced bananas and blueberries on top. So good!
1 1/2 cups Uncle Bob’s Red Mill oats
1 tsp. baking powder
1/2 tsp. salt
scant 1/3 cup sugar
1/2 cup soy milk
1/4 cup oil
1 egg
1/2 tsp. vanilla
Mix dry ingredients together in bowl. In another bowl whisk wet ingredients. Stir to combine. At this point you can get creative and add 1 cup of chopped apples, raisins, blueberries, chopped peaches, craisins, etc. Pour into 1 1/2 or 2 qt. baking dish and sprinkle with cinnamon (and 1/4 cup of chopped nuts if you like). Bake at 350 degrees for about 30 minutes, till top is golden brown. Serve hot with more milk and brown sugar. If you need a larger batch, this recipe easily doubles, and leftovers heat up well in the microwave.
