September is National Breakfast Month. We’re a couple who enjoys oatmeal. As a matter of fact, most mornings I make The Furry Guy oatmeal with raisins and dried cranberries for breakfast. I’m up long before he is, so I make it and, when he’s ready, he heats it up and adds blueberries. That’s his preferred breakfast.
Every once in awhile, especially as the weather cools, I make baked oatmeal. He calls it oatmeal cookie breakfast. It’s a recipe I adapted from one I got years ago. It’s changed enough that it bears little resemblance to the original recipe. I hope you enjoy it.
May your week ahead be filled with sunshine.
Rae’s Baked Oatmeal
½ c vegetable oil
½ c raw sugar or maple syrup*
¾ t baking powder
½ t freshly grated nutmeg**
½ t cinnamon
½ t salt
1⅛ c milk (reduce to 1 c if using maple syrup)
3 c quick oats (Do not use instant oatmeal.)
Preheat oven to 350°F. Grease an 8" or 9" square pan or Everyday RockCrok
Beat oil and sugar until thoroughly mixed. Add eggs; mix thoroughly. Add remaining ingredients, mixing well after each one. Pour into pan. Bake until firm-approximately 1 hour.
*You may use regular granulated white sugar, but it won’t taste as good.
**Freshly grated nutmeg bears little resemblance to the ground nutmeg you can buy. Yes, you can substitute that in this recipe, but you really shouldn't.