Copy this one down and enjoy it while you can! I'm not quite sure what the legal ramifications are for giving away family secrets, but I may receive a cease and desist in a few days for giving away my grandmother's recipes :) She and Grandpa figured out the internet a few years ago, so when she is not updating her geocities page, I'm sure she's just waiting for a family recipe to leak on here.
Joking aside, the best part about recipes from someone who has lived through the Great Depression and raised five children is that 1) the recipes are always simple, 2) the food is always delicious, and 3) all the ingredients are things you already have in your cupboard.
Baked oatmeal has been a breakfast staple for the Clark family for as long as I can remember. The dish is golden, crumbly, with subtle balance of sweet and salty. The recipe is versatile as you can add a 1/2 cup of craisins or chopped walnuts, pecans, etc. to mix things up a bit. I prefer my baked oatmeal plain, with some frozen raspberries served on top *mouth waters*.
Without further delay...
Ingredients (For 8x8 or a bread pan. For a 9x13 pan, double the ingredients below)
- 1 egg
- 3/4 cu. milk
- 1/3 cu. oil (canola)
- 1/2 tsp salt
- 1/2 cu. brown sugar
- 2 cu. oats
- 1 1/2 tsp baking powder
Directions
Preheat the oven to 350 degrees.
In a bowl, beat the egg. Add the milk, oil, salt, and brown sugar and mix well. Add in the oats and baking powder. It shouldn't be watery, but it's ok if it looks a little thin. If it is really thin for some reason, just add a more oats to round things out. Pour the mixture into a greased pan or baking dish. Bake at 350 for 25-30 minutes until set and lightly browned.
I took a picture above, but it was on the hipstamatic app. I don't know what I was thinking...the app does a good job for friends and narcissistic self portraits, but not so much on food. Just imagine less red, and more golden brown goodness. Enjoy!
Copy this one down and enjoy it while you can! I'm not quite sure what the legal ramifications are for giving away family secrets, but I may receive a cease and desist in a few days for giving away my grandmother's recipes :) She and Grandpa figured out the internet a few years ago, so when she is not updating her geocities page, I'm sure she's just waiting for a family recipe to leak on here.
Joking aside, the best part about recipes from someone who has lived through the Great Depression and raised five children is that 1) the recipes are always simple, 2) the food is always delicious, and 3) all the ingredients are things you already have in your cupboard.
Baked oatmeal has been a breakfast staple for the Clark family for as long as I can remember. The dish is golden, crumbly, with subtle balance of sweet and salty. The recipe is versatile as you can add a 1/2 cup of craisins or chopped walnuts, pecans, etc. to mix things up a bit. I prefer my baked oatmeal plain, with some frozen raspberries served on top *mouth waters*.
Without further delay...
Ingredients (For 8x8 or a bread pan. For a 9x13 pan, double the ingredients below)
- 1 egg
- 3/4 cu. milk
- 1/3 cu. oil (canola)
- 1/2 tsp salt
- 1/2 cu. brown sugar
- 2 cu. oats
- 1 1/2 tsp baking powder
Directions
Preheat the oven to 350 degrees.
In a bowl, beat the egg. Add the milk, oil, salt, and brown sugar and mix well. Add in the oats and baking powder. It shouldn't be watery, but it's ok if it looks a little thin. If it is really thin for some reason, just add a more oats to round things out. Pour the mixture into a greased pan or baking dish. Bake at 350 for 25-30 minutes until set and lightly browned.
I took a picture above, but it was on the hipstamatic app. I don't know what I was thinking...the app does a good job for friends and narcissistic self portraits, but not so much on food. Just imagine less red, and more golden brown goodness. Enjoy!
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