Mar 31, 2012

Baked Oatmeal

A lot of people don't like oatmeal because of the texture. It looks like something disgusting that is plopped on metal trays and given to people in prison. I don't necessarily feel that way but some people do. ;-) For those of you who may have unresolved issues with oatmeal, I encourage you to try baked oatmeal. The texture is slightly crunchy/chewy on the top and soft in the middle. Today was my first time making baked oatmeal, so I have much more to learn, I'm sure. I'm going to play with the recipe some more--maybe try adding nuts or fruit, try steel-cut oats, experiment with a few different sweeteners, etc. But I liked the initial result.

1/2 cup (1 stick) butter
3 cups old fashioned rolled oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 eggs, slightly beaten
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Place the butter in a 9 × 13-inch baking dish and place in the oven to melt. Be sure not to let the butter burn. In a large mixing bowl, combine the oats, maple sugar, baking powder, and salt. In a separate bowl, mix together the milk, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and mix well, making sure all of the oats are moistened. Remove the pan with the butter from the oven. Pour the oats mixture into the pan and stir, mixing until most of the butter in incorporated, but leaving some unmixed at the edges & bottom of the pan. Bake in the preheated oven until the edges are golden, about 30 minutes. Serve hot with cream and perhaps a drizzle of maple syrup.

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