amish baked oatmeal

Posted on | January 12, 2009 | No Comments

i got hold of a recipe for this stuff from one of my favourite forums.
it was so easy (measure, mix, bake) that i didn’t even file it for later, i went straight into baking mode immediately.

i made the stuff and while we did demolish a tray of it over a couple of days, i do feel i have improved it with a few tweaks.

my version.
………….

grease a baking dish and seriously it doesn’t really matter what size.

MIX:
2 cups rolled oats (get the big tough kind, the ones you can imagine hardened old highlanders gumming through on freezing mornings)
5 tablespoons yoghurt (i made my own super thick stuff)
5 tablespoons of milk (mungalli creek organic of course)
6 tablespoons maple syrup (only because we have a lot of it from canada last year, but honey or sugar will also do nicely)
a big mittful of raisins. or sultanas. or chopped dried apricots. or apples.
a big mittful of nuts or seeds or a mixture (i used raisins and pumpkin seeds because that is what i had lying around within easy reach)
3/4 tsp sea salt
2 tsp vanilla
1 tsp baking powder
2 eggs, lightly beaten

now let it sit for an hour.
preheat oven to 160 C.
if mix looks a bit dry, add a touch more milk.
it should look a bit gluggy and be spreadable.
spread it into prepared pan/dish.
now bake it.
how long? depends how big your dish is.
a big shallow dish will bake in 15 to 20 mins
a small deep dish may take up to 35 mins.
when it is just getting brown on top and seems set all the way through….it’s cooked.

tear it out of the oven and spoon it into bowls and top with milk/cream/preserves/fruit.
bloody divine, let me tell you.
and leftovers just go in the fridge and are pretty good the next day with warmed milk over them.

Share and Enjoy: