Total Time
1hr 10mins
Prep 5 mins
Cook 1 hr 5 mins

I could say that this recipe was handed down from my great-great-great-great-grandmother, but that isn't the case! I can't say I've every had it, but still....... Taking some suggestions to heart, I've cut back on the original 1/4 cup of molasses, & finally made it optional, realizing that some people [for some reason or other!] just don't have my taste for molasses!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In large heavy saucepan bring to boil the water & salt.
  3. Reduce heat to medium low & add oats, cooking 5 minutes & stirring frequently.
  4. Transfer to a 6-cup souffle dish, then add last 8 or 9 ingredients [realizing that dark molasses is to be used only if you WANT a molasses taste to this dish], stirring to combine.
  5. Bake 1 hour until set.
  6. Spoon into bowls & serve with cold milk.


Most Helpful

I loved this, I did a half batch but just eyeballed the amount of maple & molasses & I used Splenda instead of sugar. I'm not a ginger lover so almost cut the ginger amount but decided against it with the addition of cinnamon & nutmeg and I'm glad I did. The spice mix is lovely, the texture is great & this proved a lovely warming brekky that did me for 2 mornings. Thanks Syd!

**Mandy** November 12, 2008

I loved this recipe. I did omit the raisins, nuts and molasses because I prefer just the oatmeal. This is a great filling breakfast. Thanks for a great recipe Sydney Mike.

JudithY September 17, 2007

Thank you for posting. I made the recipe in my slow cooker over night and had it for breakfast. I found the amount of sweeteners way too much and I added only 1 Tbsp. molasses. It was nice to try, however I am not going to make it again as I found it heavy and not the way I like oatmeal.

Scandigirl April 06, 2007

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