In May I posted a Baked Oatmeal
that was based on an Amish recipe. It was a sort of soft oat bar/cookie texture, but I also wanted a creamy oatmeal that I could put in the oven while I cook the rest of a family breakfast. This recipe is the result of my experiments, and just calls for everything to be put in a dish to bake. Dear Hubby likes to take this to work to reheat in the toaster oven, for his ‘instant oatmeal'. If you reheat, just add a touch of milk and cover to keep it from drying out. This serves nicely with bacon and eggs for a hearty meal. Since we eat breakfast at any hour of the day, we have even had this for lunch or dinner. I use apples and peaches regularly, but try other fruits (fresh & dried) for a nice variety, and this is especially handy when you have fruit that is on the verge of going good. When a peach is starting to wrinkle like a prune, chop it (with or without the skin), and toss it into the mix. Apples that are going soft, and no longer offer an enjoyable crunch, will soak up the spices and make for an oatmeal that smacks of apple pie. Switch the sugar for maple syrup or honey. With so many options, which flavor will you try first?
|Prepping to make Baked Creamy Oatmeal|
1 cup oats
1½ cups milk
1 egg (beaten)
¼ cup sugar
½ tsp coriander seed powder
½ tsp allspice
1 tsp cinnamon
|This batch will be peach.|
2 Tbsp butter
fruit (1 apple, 2 small peaches, etc. make a nice batch)
Preheat oven to 350°F (app. 175°C*)
Add all ingredients to a small baking dish (one that has a lid, or plan to cover with foil), stir well & place in the preheated oven.
|milk and eggs have been added, & once the|
cover is on, this is ready for the oven.
After 30 minutes, stir the oatmeal and return it to the oven for 5 more minutes.
Serve warm, pour fresh cream on top for an extra treat.
*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.
|Peach Spice Oatmeal, just out of the oven. |