Breakfast Is Ready!

I'm a big fan of oatmeal. I like it for breakfast, in cookies, mixed into bread dough and sprinkled on top of apple crisp. I don't think I've found a way to eat it that I don't like. It's also a great food to eat if you're trying to lower your cholesterol.

Some people don't care for oatmeal for breakfast because it tends to have a bit of a slick or even slimy texture. I'm not bothered by the texture at all, but if you are, you might enjoy this hearty recipe for Baked Oatmeal. It has a firm, almost dry texture, yet it's soft and warm. Think warm, hot granola, and you'll get the idea. It's very yummy, and has a pleasant texture, even after pouring a little warmed milk over the top.

Here's the recipe. It came from the book New Recipes from Quilt Country by Marcia Adams. I made the recipe just as it was in the book, but I already have an idea for a variation. If it turns out, I'll post it, too.

The only drawback to this recipe is that it has to be assembled the night before you want to serve it and refrigerated overnight before baking it.


Baked Oatmeal Porridge

1/3 cup butter, melted
2 eggs
3/4 cup brown sugar, firmly packed
1-1/2 teaspoons baking soda
1-1/2 teaspoons vanilla extract
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup plus 2 tablespoons milk
3 cups quick-cooking or old-fashioned oats (not instant)
Warm milk, for serving

Melt the butter and set aside. Spray a 1-1/2 quart casserole with non-stick spray. Break eggs into casserole and beat slightly. Add the brown sugar, baking powder, vanilla, nutmeg and salt. Mix well, making sure there are no brown sugar lumps. Whisk in the melted butter and milk, then stir in the oats. Cover and refrigerate overnight.

Preheat the oven to 350° F. Uncover the oatmeal and bake for 35 minutes or until the top is brown. Remove from the oven, transfer to serving dishes and pass warm milk to pour over the top.