Saturday, May 14, 2011
Have you ever baked oatmeal?
It's...let's say.....a classier way to eat oatmeal. I'm not saying that the stove-top variety is 3rd class. I'm just saying that it's a little neater and less sloppy.....a little more put together.
Oatmeal makes me really happy.
It tastes good.
It's good for you.
It has a really cool texture.
It is loaded with cinnamon, nutmeg and cardamom.
I often make it in a pot on the stove, or in a microwave when I'm crushed for time.
But on a rainy weekend morning, I like to let my oven do the work so I can take an extra 20 minute nap instead of standing over the stove, stirring. Saturday mornings are not for slaving, they're for sleeping. Agreed?
The only difference that you'll see in this recipe is the addition of an egg. It helps to just barely hold the oatmeal together as you dish it out to your family. It's easy as heck - just stir up the dry ingredients. Then stir up the wet ingredients. Mix the two together, pour it into a glass baking dish and fire it into the oven. As it bakes, the oatmeal will soak up the milk, egg, butter and sugar.
It's important to use large flake, old-fashioned rolled oats for this recipe. Minute or quick-cooking oats would just turn into mush. Mush is not fun.
As soon as it comes out of the oven, I like to add more warm milk right over the top so that it is nice and moist. I also put sliced bananas right on top just before I bake it and then eat it with fresh strawberries and an extra sprinkling of cinnamon.
Strawberries and bananas? Probably one of the best combinations ever - no doubt.
I ate half the dish already and I'm feeling really happy. I'll probably eat the rest at around 11:29 tonight and wont feel bad about it at all, because let's face it - it's oatmeal!