Two fabulous BAKED OATMEALS for you

-
I was inspired by my neighbor and walking partner, Myma, a few weeks ago when I got to her house
 to go for our walk. She wasn't quite ready to leave, and as I was waiting for her I happened to see some baked oatmeal on her island from their breakfast, so I went over to taste it and discovered that she had put apple pie filling in the bottom. Hmmm, I thought that looks good. And it was! So this past week when some of my family were here for a visit I decided to try it out on them. The first morning I made it with apples and cinnamon and nutmeg and the second morning I used blueberries. It was scrumptious!!! For breakfast we ate it with vanilla yogurt and later we had it with ice cream. Both were fabulous!! So I will share both recipes with you and hope you will enjoy them! Sometime when the peaches are in season I would like to try those, either alone or combined with blueberries. Mmmm, yummy!!

Spray an 11 x 8 inch glass baking dish with non stick spray, turn oven to 350°.

                                                           For the Blueberry Oatmeal:
                                                           2½ cups regular or
                                                           3 cups wild blueberries, fresh or frozen
                                                           3 tablespoons white sugar

                                                           For the Apple Spice Oatmeal:
                                                           2 large apples, I used yellow delicious
                                                           1 tablespoon lemon juice
                                                           3 tablespoons white sugar
                                                           Cinnamon, generously sprinkle over apples
                                                           Nutmeg, generously sprinkle over apples



Measure into prepared pan and mix together. (If using frozen blueberries I thaw them slightly in the microwave.) Let set for a few minutes till the juices have time to blend. Then top with oatmeal batter and bake for 45 minutes or until done.



                                                           For the batter:
                                                          1 cup brown sugar
                                                          ½ cup butter, softened
                                                          2 eggs

Cream sugar and butter until light and fluffy. Then add the eggs and mix well. Then add:

                                                         2 teaspoons baking powder
                                                         ¼ teaspoon salt
                                                         1 teaspoon cinnamon*
                                                    
Then alternately add the oats and milk, mixing just until blended. Pour over apples or blueberries and spread evenly.

                                                         3 cups rolled oats
                                                         1 cup milk

Most recipes call for quick oats but I like to use rolled oats for a chewy texture. If you use rolled oats the batter seems kind of runny at first but it just takes the liquid longer to soak into the oats, it will be fine.

*I only add the cinnamon to the batter for the blueberry oatmeal.





Linking to:
The Tattered Tag
Be Blessed!

                                                  

Comments

  1. fleurcottageNovember 8, 2010 at 1:03 PM

    i love b. oatmeal & this looks like another winner...yummyness!

    ReplyDelete
  2. MarthaNovember 8, 2010 at 1:33 PM

    I have some up for grabs if you want to stop in and get it :) I have both so take your pick. I ate some maple syrup and vanilla yogurt with my apple oatmeal this morn. It was YUM but the blueberry is def my fav!

    ReplyDelete
  3. janieNovember 8, 2010 at 5:42 PM

    Martha, Im going to try the blueberry tomorrow, they both sound wonderful.I was telling a friend about it and sent her to your blog now you have a new fan.

    ReplyDelete
  4. MarthaNovember 30, 2010 at 6:46 AM

    Thank you Janie! Were you pleased with the oatmeal you made?

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, start...
Read more