Do your kids like oatmeal? Do they request that you make it? My kids actually get excited when they smell this oatmeal baking for breakfast (or dinner occasionally). This recipe is always in our weekly breakfast rotation. It's not "mushy" like you typically think of oatmeal being. In fact, the edges have a little browning and crunch, and are the most sought for scoops. There are so many topping options, but we love a little brown sugar and warmed cream. It's the kind of breakfast that "sticks to your ribs" as our moms would say and will keep you full all morning.
Amish Baked Oatmeal
1 1/2 cups quick oats
1/2 cup sugar
1/2 cup milk
1/4 cup butter, melted
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla
Brown sugar and heavy cream for topping, if desired
In a mixing bowl, combine all of the ingredients. Spread evenly in a greased 9X13 baking dish or two round cake pans. Bake at 350°F for 15-20 minutes or until the edges turn golden brown. Spoon into bowls and top with brown sugar and warm cream.
Gather your ingredients. You will need quick oats, sugar, milk, butter, an egg, baking powder, salt, and vanilla.
To a mixing bowl, add the 1 1/2 cups oats, 1/2 cup sugar, 1/2 cup milk, 1 tsp. baking powder, and 3/4 teaspoon salt. Stir to combine.
Add 1 egg and 1 teaspoon of vanilla, then mix.
Melt 1/4 cup butter (1/2 stick) and pour into bowl. Stir until all ingredients are mixed together.
Pour the oatmeal into your 9X13 or two cake pans. I've loved baking it in my silicone cake pans because it doesn't stick and spreads it out just right so there's lots of good edge bites.
Bake in a 350°F oven for 15-20 minutes, or until the edges begin to brown. It's like a giant oatmeal cookie! Actually two giant oatmeal cookies!
Look at all the good texture and golden brown edge. That's my favorite part.
Warm some heavy cream as well as preparing any other toppings you want. Berries or bananas would be wonderful on this as well. Let everyone fill their bowls, sprinkle with brown sugar, and pour on some warm cream. Breakfast heaven!
Give this a try and let me know if you agree this is a keeper!
Recipe source: Taste of Home magazine