Saturday, October 25, 2008

Baked Oatmeal

Years ago I came across a recipe for baked oatmeal in an Amish cookbook. In the original recipe, sliced apples were layered on the bottom of the pan over melted butter and brown sugar sprinkled on top before spreading out the oatmeal batter. It created this giant oatmeal cookie but with a wonderful gooey apple bottom. LOVED it!

Than came the sad day when I got up to make this for breakfast and there were no apples in the house! *gasp* Forgetting the breakfast plan, we'd munched down on all the apples with popcorn the night before.

So what's a cook to do? Improvise of course. The sad truth was we had no fruit of any kind in the house. BUT we did have chocolate chips.

A new and grander tradition was born! If I even thought of making it any other way after that, there was a mutiny. So I present The Goodness of Baked Oatmeal that is like a Giant Chocolate Chip Oatmeal Cookie. Yet another vehicle for the chocolate that is my friend :-)

3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chips
1 cup milk
2 eggs
1/2 cup melted butter (or substitute oil)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, salt and chocolate chips. In a smaller bowl, beat together the milk, eggs, melted butter, and vanilla extract. Mix wet and dry ingredients together just until blended. Spread into a 9x13 inch baking dish that you've sprayed lightly with oil.
Bake in preheated oven for 40 minutes.

I always served this with a pitcher of warm milk to pour over the oatmeal. Some of us like a lot of milk, others not so much. There is no right or wrong way to serve it. Let everyone doctor it up as they like.

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