
Designs by Gollum is hosting Foodie Friday. Check out her site for other yummy recipes.
This is part of my series of regional foods. I would like to share Baked Oatmeal. I don't know if this is actually Amish, as the Amish don't blog, but I do know it is popular with local Bed and Breakfast Inns. That being said, I also had it at a B&B in Vermont.
I like to make this when I have a house full of company and everyone is getting up at a different time. This way, they can all have a substantial breakfast and I'm not standing in front of the stove all morning. I like to scoop it into a bowl, add milk or yogurt. It's nice to top it with more raisins, maple syrup, or brown sugar.
It's even good cold eaten like a cookie, although a bit crumbly. I have it shown cut into squares, but this particular recipe is a bit too moist to be considered a finger food.
This recipe is courtesy of Elaine Heckman, Taste of Home.
Baked Oatmeal
INGREDIENTS
1 egg, lightly beaten
1 1/2 cups quick-cooking oats
1/2 cup sugar (I used Splenda Blend. Adjust accordingly.)
1/2 cup milk
1/4 cup vegetable oil
1/4 cup chopped nuts
1/4 cup raisins (I used dried cranberries.)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Combine in a bowl. Pour into greased 8" baking dish. Bake at 350 for 25 minutes.
I doubled this recipe for the photo.





















