Prep 5 mins
Cook 10 mins
This comes from Mr. Food. I thought I'd give it a try with my kids when their in a hurry to get to school. This needs to chill over night.
- 6 cups water
- 1 teaspoon salt
- 3 1⁄2 cups quick-cooking oats
- 1⁄2 cup brown sugar
- 1 cup raisins
- 3 tablespoons butter, divided
- Coat a 9" x 5" loaf pan with nonstick cooking spray.
- In a large saucepan, bring the water and salt to a boil over high heat.
- Stir in the oats, and cook for 1 minute.
- Remove from the heat and stir in the brown sugar and raisins.
- Pour the oat mixture into the loaf pan, cover, and chill for at least 6 hours, or overnight.
- Remove loaf from the pan and cut into 1-inch-thick slices.
- In a large skillet, melt 1 tablespoon butter over medium heat.
- Cook the oatmeal slices for 2 to 3 minutes per side, or until golden and heated through, adding more butter as necessary.
- Topped with additional brown sugar or warm maple syrup.
I had really high hopes for this recipe as I love oatmeal for breakfast. I followed the recipe exactly except for omitting raisins as I don't like them. I couldn't get past the consistency of this, even when cooked as crispy as I could get it - it was too jelly-like. If I don't like a recipe I try to think of ways to make it more to my liking but don't know what to do with this. Thank you for posting though.
This was kind of like baked oatmeal. Came together very quickly & so easy, too!
What an excellent recipe. Simple and easy to make. I made this up last night and put it in the fridge. This morning I sliced it up and cooked it up. My 8 year old loved it as did I. I used Splenda brown sugar and didn't add the raisins (as we don't care for them). This does make a lot and I cut the remainder up and froze it for future breakfasts.