Wet feet aside, I had a thoroughly satisfying day.
On to the recipe: warming, and perfect for wet feet.
Baked oatmeal has quickly become a family favourite. It is incredibly adaptable, quite forgiving, and stores well in the refrigerator.
Actually, I might or might not be guilty of eating it cold, in squares, out of the refrigerator, like a granola bar.
Everyone knows that oatmeal makes a good, filling breakfast, but this oatmeal is fancied up a bit, baked in the oven, and tastes quite different from the ordinary eat-it-in-a-bowl type. Perhaps, drizzling cream and honey butter over it helps, but I prefer to think that the method of baking it in a milk and yoghurt mixture does the trick.
Believe me when I say that this is adaptable and forgiving. Add any fruit (fresh or dried) or nuts that you want. Use apple sauce instead of yoghurt. Use some orange juice instead of some of the milk. Hey, why not use an alternative nut milk (I'm fond of almond). Change the spices. Use less sugar. Use more sugar. Replace sugar with honey. I have made this for family, for company, for birthdays, and for brunch with my friends. It suits any occasion, and is adaptable to any palate. Enjoy!
2 cups rolled oats
1/2 cup packed brown sugar
1 t. baking powder
1/4 t. salt
1 t. cinnamon
1 1/2 cups milk
1 t. vanilla (if desired)
1/2 cup yogurt
3 T butter, melted
1 egg, beaten
1/2 cup nuts (if desired)
1/3 cup dried fruit (if desired)
1 cup blueberries (if desired)
Stir together oats, sugar, cinnamon, salt, and baking powder.
Add nuts, if using.
Beat the milk and egg together (vanilla, if you're using it), and add it, too!
Stir it all up. Add the fruit. If it doesn't look like soup at this point, you have misread the ingredients list, and need to add more liquid. Pour into a greased 8x8 pan.
Bake for 30-45 minutes, or until set.
Serve with milk or cream, and melted honey butter (1 part melted, salted butter to 1 part honey).
-The Old Fashioned Girl