Prep 15 mins
Cook 30 mins
One day I decided that I needed to find a way to enjoy eating oatmeal. After trying several techniques, this is the version I have created that will not only let me enjoy it, but my family as well. It's not dried out & it's not too sloppy, with a burst of exciting flavors that are far from the stale fruit taste of instant oatmeal. This can be made in either a casserole dish or 4-6 individual ramekins (depending on the size of your ramekin.) I have made this many times in ramekins so my toddler & I can each eat one for breakfast & then I wrap the cooled leftovers in plastic wrap & refrigerate for the next day. Warmed in the microwave for a minute & she & I can enjoy another quick & healthy breakfast.
- Pre-heat oven to 350 degrees.
- Spray a 9x7 casserole dish (can use 9x9 dish or the ramekins) with non-stick cooking spray. Set aside.
- In large bowl, combine first 7 ingredients. Stir well & pour evenly into prepared dish or ramekins. Set aside.
- In a large saucepan, combine milk, brown sugar & butter to a boil. Watch closely, as it will foam up & boil over very quickly.
- When the mixture boils, remove from heat & stir in the almond extract.
- Pour boiling mixture over dry ingredients in casserole dish or ramekins. Stir gently to distribute evenly.
- Bake uncovered in 350 degree oven for 30-35 minutes or until the milk is absorbed & oats are tender. Timing will vary by a few minutes depending on the size of your dish or ramekins.
- Can be served with milk, butter or syrup, but my family prefers to eat it plain.
This is a great technique to cook oatmeal. The texture was just right, not too mushy and wet. I love the addition of apples, cherries and pecans. The only thing I didn't really care for was the flavor from the almond extract, so next time I will leave it out. I might add more pecans next time too, because I LOVE pecans! Made for Pick A Chef, Spring 2010.
Delicious!! Another winner, *Tink! Only change I made was to use chopped almonds instead of pecans. Just for the photos, sprinkled a little "dark pink" sugar on top. Loved the different textures. Smelled wonderful in the oven, and tasted like a really good apple crisp. Thnx for sharing another of your recipes, *Tink. Made for THINK PINK Oct 2009.