Feb 2, 2010

Amish Baked Oatmeal

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.
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  1. 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??

  2. I love this stuff Miss K! I'm glad you discovered it too.

  3. Yes, I do reheat this. It isn't as crunchy but it still tastes good. We save the left overs.

  4. I 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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