Old Fashioned Porridge

"Yummy & delicious stick to your ribs breakfast!"
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by PaulaG photo by PaulaG
Ready In:
1hr 10mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350°F
  • Bring the water and salt to boil in a heavy saucepan.
  • Reduce heat to medium-low.
  • Add oats and cook 5 minutes, stirring frequently.
  • Transfer oatmeal to 6-cup casserole dish.
  • Add all remaining ingredients except milk and stir until well combined.
  • Bake until set, about 1 hour.
  • Divide the porridge into bowls.
  • Serve with milk.

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Reviews

  1. Wowzer, tanned, sweetened and studded...oatmeal with character. Goldilocks is sure to take note. Made for Everyday Is A Holiday.
     
  2. Great fix it and forget it recipe! I threw everything together while I was home at lunch today and let the flavors meddle in the fridge until dinner time. The smell while baking reminded me of gingerbread and the dark color gives that impression as well. Very flavorful, I loved the raisins in this.
     
  3. loved this porridge, I have recently started making oatmeal in the oven something I had never tryed in the past, for this I used 1-1/2 cups milk and 1-1/2 cups water, also I increased the brown sugar slightly, I loved this, thanks for sharing Lorrie!
     
  4. We never had porridge before, so we selected this one to try and we were not dissapointed. With the syrup, molasses and sugar, we thought it might be overly sweet, but we were wrong. It was very light in sweetness, yet full of flavor. We served it with a garnishment of Recipe #275041 and the two recipes complimented eachother quite well.
     
  5. I really enjoy baked oatmeal and this was no exception. It is a very tasty and filling breakfast. I did adjust the recipe to 2 servings and baked these in individual ramekins which reduced the cooking time somewhat. Also, the maple syrup was a Grade B and was reduced slightly and Splenda brown sugar blend was used in place of the brown sugar. What with the syrup, brown sugar and dried fruit, I decided that it would be plenty sweet and left off the molasses. Topped this with some low fat milk.
     
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RECIPE SUBMITTED BY

<p><strong><span style="color: #000080;">Zaar has been such a super experience for me.Not only do I get to try new recipes...play with my camera taking foodie pics but I get to make new friends along the way! <br />I'm currently unemployed so have lots more time to devote to a couple of my passions...cooking and photography. <br />So long as my health is good...I'm full speed ahead! <br />I love gardening as well and grow my own herbs. <br />I love my city...just ask me! LOL <br />I &hearts; MTL</span></strong> <br /><strong><span style="color: #000080;">Montreal has many food festivals and of course our famous Jazz festival and also the Comedy festival"Just for laughs". <br />Below is my Grand-Kitten, Hopper...since I have no grandbabies yet and he belongs to my son...I decided he deserved the title and he is just the apple of my eye...he is 8 weeks in this pic.</span></strong> <br /><img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket" /> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg" alt="" /> <br /><a href="http://s120.photobucket.com/albums/o195/Lorrie61/?action=view?t=hearthopper.jpg" target="_blank"><img src="http://i120.photobucket.com/albums/o195/Lorrie61/hearthopper.jpg" border="0" alt="Photobucket" /></a> <br /><a href="http://s120.photobucket.com/albums/o195/Lorrie61/?action=view?t=babykitty.jpg" 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