Now here is a recipe that you don't have to disguise, or trick anyone into eating. Amish Baked Oatmeal. I am not an oatmeal fan (well unless it is in a cookie form). I don't like the sticky, thick, wall-paper like consistency of it all. So I only eat it if I am starving (like on a campout or something). But this kind of oatmeal is fantastic. It is not mushy, sticky, or glue like in any way. It has a dry consistency once it is done baking and then you can add milk and sugar or fruit to it as you wish. Even small fry gobbled it up. I don't have a picture so you will just have to take my word for it. Some of my friends who read this blog have tried it and I know they have loved it. And I can guarantee you will too. If you have avoided oatmeal in the past, avoid no longer. You will like this.Amish Baked Oatmeal
1 1/2 cups quick cooking oats
1/2 cup sugar
1/2 cup milk
1/4 cup butter melted
1 egg
1 tsp baking powder
3/4 teaspoon salt
1 teaspoon vanilla
Combine the first eight ingredients; mix well. Spread evenly in a greased 9x13 pan. Bake at 350 for 25-30 minutes or until edges are golden brown. Immediately spoon into bowls. Add milk (I recommend warm milk). Top with fruit and brown sugar. Makes 6 servings.
Have you tried reheating this? Just wondering. I would like to eat this for breakfast but don't see myself waiting 30 minutes for it. Any tips??
ReplyDeleteI love this stuff Miss K! I'm glad you discovered it too.
ReplyDeleteYes, I do reheat this. It isn't as crunchy but it still tastes good. We save the left overs.
ReplyDeleteI just made this for breakfast and loved it! Thanks so much. I used brown sugar in the recipe and then topped it with milk, brown sugar and a splash of fresh cream. delish!
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