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This recipe for BAKE OATMEAL, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, July 10, 2008


3 Cups rolled oats
1 cup raisins
1/4 cup granulated sugar
2 teaspoons baking powder
1-3/4 teaspoons cinnamon, divided
3/4 teaspoon salt
1/2 cup applesauce
1/2 cup plain yogurt
1/2 cup whole milk
1/4 cup canola oil
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons packed light brown sugar
ACCOMPANIMENTS: warm milk; yogurt; fresh fruit

Preheat oven to 350F. with rack in middle

1. Lightly oil an 8-inch square glass baking dish
2. stir together oats, raisins, granulated sugar, baking powder, 1-1/2 teaspoons cinnamon, and salt in large bowl.
3. Whisk together applesauce, yogurt, milk, oil, eggs, and vanilla in another bowl until smooth.
4. Stir in oat mixture, then pour oatmeal into baking dish.
5. Stir together brown sugar with remaining 1/4 teaspoon cinnamon and sprinkle over oatmeal.
6. Bake until wooden pick inserted into center comes out clean, 30 to 40 minutes. Cool to warm in pan on a rack, 20-30 minutes, then cut into squares.
Baked oatmeal can be made 1 day ahead and chilled, covered. Blot any excess water from surface, then reheat in a preheated 325F oven, covered with foil, until heated through, about 15 minutes

Number Of Servings:
Number Of Servings:
6 to 9
Personal Notes:
Personal Notes:
This novel take on the whole-grain morning staple blurs
the line between breakfast and dessert. When I was a child growing up, we had oatmeal every morning......oh how I wish it could have been made this way instead of the big sticky glob I had to eat.




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