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Thursday, January 10, 2013

Amish Baked Oatmeal

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This recipe exists on the very early days of the blog but, like many of those hanging out in the dusty archives, it deserved a second look. This is one of our family’s favorite recipes—present at nearly every brunch and made just as frequently in my kitchen and my sister’s as it is in my mom’s. While it (still) doesn’t photograph all that well, you should absolutely give it a try. It has converted oatmeal-haters and convinced oatmeal purists, skeptical about adding apples and nuts.

Although we have no qualms about eating this year round, there’s something particularly comforting about scooping bowls of this for breakfast on a chilly winter morning. Leftovers can be reheated—just serve with additional warmed milk to keep it moist.

One Year Ago: Turkey Quinoa Chili
Three Years Ago: Kale Chips

Amish Baked Oatmeal 

-1/2 cup margarine or butter, melted 
-1/2 cup brown sugar
-2 eggs
-1 cup milk
-3 cups oatmeal
-1 tsp baking powder
-1/2 tsp salt
-1 large green apple, chopped 
-cinnamon, to taste
-chopped pecans & brown sugar, to taste
-milk, for serving

1. Beat margarine, brown sugar, and eggs until fluffy.
2. Add milk, oatmeal, baking powder, and salt. Mix.
3. Stir in apple and cinnamon.
4. Pour into a greased round casserole dish.
5. Top with chopped pecans & brown sugar.
6. Bake for 30-35 minutes at 350 degrees.
7. Serve in bowls with warmed milk.