This is my recipe for baked oatmeal, I call it super oatmeal because it is high in fiber but tasty. I like to make this on the weekend and freeze individual portions, then just nuke one for a minute for an easy breakfast or snack.
I found this recipe in a book called Foods That Will Win the War and How to Cook Them, from 1918. The book is a guide on how to use alternative grains in a time of rationing. There's also a section on how to save and render fat at home, but I think I'll stick with using butter or shortening myself. The recipe is as it was written. The instructions were vague on certain things and I've improvised a bit.
I found this recipe when my husband volunteered me to make the Italian bread for his families Christmas lasagna dinner. I was fairly new to bread making and when my test loaf came out we were both happily surprised that it actually tasted like Italian bread. I've been making this recipe for every Christmas since then.