Mom found this recipe in the October issue of Midwest Living. Mom, Dad, Brent, Brian and Paula enjoyed some Sat morning after a trip to the Urbana farmers' market. We had it with apples and walnuts, and also frozen raspberries - super delicious!! Mom and dad have also tried with fresh peaches and rapsberries.
1 3/4 c. water
1 c. rolled oats
2/3 c. milk
2 eggs, lightly beaten
1/2 c. brown sugar, packed
1 t. baking powder
1 t. ground cinnamon
1/4 t. salt
1. Butter 1 1/2 qt. casserole. In a medium saucepan, bring water to boil. Slowly stir in oats. Simmer, uncovered, 2-3 minutes for quick-cooking oats or 5-7 minutes for regular oats, or until most of the water is absorbed and oats are tender, stirring occasionally.
2. In a small bowl, whisk milk and eggs. In another small bowl, combine brown sugar, baking powder, cinnamon and salt; stir into oatmeal. Fold egg mixture into oatmeal mixture and pour oatmeal mixture into prepared casserole.
3. Bake uncovered in 350 degree oven 30-40 minutes or until center is just set and sugar crust forms on the top. Cool 30 minutes. Serve warm with fresh fruit, if you like. Makes 4-6 servings.
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1 comment:
I think it is best plain.
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