Tag: baked oatmeal

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Baked Oatmeal ala Frenchy

Baked oatmeal? Never heard of it. I’ve been cooking for over 40 years and never heard of baked oatmeal.  I was introduced to baked oatmeal on 11/12.  It took a few days but I finally posted Doris’ Baked Oatmeal recipe on the 15th.  On the 16th I get an email from another one of those friends where time is meaningless.  I start to read her email and I can’t believe what I’m reading.

When I opened e-mail and saw your Gary’s kitchen post about baked oatmeal from the 15th, my head dropped down to look at the breakfast I was eating. No Lie. I love the randomness of the universe sometimes.

Warm Baked Oatmeal

1 3/4 cups water
1 cup old fashioned rolled oats-I use thick cut
3 TBS brown sugar
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp each nutmeg, NACL
2 egg whites or 4oz egg substitute
2/3 cup milk
1/3 cup- your favorite dried fruit-optional  (Unsweetened cranberries or cherries are particularly nice here)

  1. Boil water and add oatmeal reduce to simmer 5 minutes. add the dry ingredients mix well.
  2. Whisk the eggs and milk together, add to the oatmeal. Add the dried fruit.
  3. Pour into 8 inch baking pan sprayed with non stick stuff. Bake about 25-30 minutes at 350.
  4. Great topped with yogurt and toasted almonds or pecans.

About 105 calories without the topping, Bonus fiber from the oatmeal and nuts, protein from the eggs.

So in less than a week I get two baked oatmeal recipes.  Must be Karma.  I haven’t made this baked oatmeal recipe yet but if Frenchy makes  it, it has to be good.

 

 

 

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Doris’ Baked Oatmeal

We all have friends like this. They are the ones with whom time is a meaningless concept. Five hours, five days, five years pass and it doesn’t matter. Time is meaningless because the friends you share a unique time/space continuum with are always there for you. Years will pass (and they do) but when you see each other again it feels as if no time has passed.

There comes a time when we all reach out. Maybe it’s for companionship, perhaps for understanding. There is a bond that exists unbroken by time or geography. A call is made. Yes, it would be great to see you again. Most of the time nothing further comes of the call. But then the second call comes, you clear your schedule, and you make time to spend with your special friends.

“Do you eat oatmeal?”

(and who at this age in life doesn’t eat oatmeal?)

“Yes, I love oatmeal.”

“Then I will make baked oatmeal in the morning for breakfast.”

Baked oatmeal? Never heard of it. I’ve been cooking for over 40 years and never heard of baked oatmeal. So when in doubt do what everyone else does.

Google it. Amish Baked Oatmeal. Dozens of recipes, all the same, each just a little bit different.

So I took a picture of the recipe but not of the book cover or author. The recipe is Amish and I’m stealing it now. I guarantee the recipe will change, but for now, I’m stealing it unchanged.  Kathy King is listed on the line with the recipe title.  So Kathy, wherever you are, Doris and I thank you for this yummy oatmeal recipe.

Doris’ Baked Oatmeal

IMG_0724

I don’t want anyone to think we just jumped in the car and drove three hours for oatmeal.

No, we jumped in the car to go see this guy with our buddies.

 

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