Baked Oatmeal

My friends, if you’re local, get yourselves to Town Hall.  Not only is it a beautifully restored space, but it’s something special when a town of our size has quality musicians performing on a Sunday evening–an intimate gathering of neighbors.  Relaxed enough that you’re dressed in jeans, but lovely enough that you want to sit up straight and pay attention.

Last night we enjoyed a rare solo performance by Robert Clemens, an eloquent cellist with the Toledo Symphony, and nibbled on delicacies prepared by the upcoming new eatery in town, Mustard Seed Cafe. My eldest, a cellist herself, on one side, my other daughter, the violinist, on my lap: an hour set aside for listening together.  Not a bad way to spend an evening (and the chocolate torte with lime custard sauce made it that much better).


After our fine evening out, the kids woke up to baked oatmeal: a regular in our breakfast rotation.  It’s easy–I often mix the dry ingredients together the night before–and brings warmth to a cold, dark Monday morning.

Play around with it; it’s a forgiving recipe.  If you don’t like the tang of yogurt, we sometimes substitute milk (soy, in our case, but cow milk works well, too).  I give a range for the sugar. In my quest to use as little refined sugar as possible, while still enjoying what I’m eating, I often substitute maple syrup for some of the cane sugar.  My daughters beg for the addition of chocolate chips, and I occasionally add shredded coconut when no one is looking.  Eat it sliced up like a coffee cake, or in a bowl with milk and berries.  Whatever you do, enjoy!

Baked Oatmeal

Mix together:

2 large eggs, beaten

1 cup greek yogurt

1/4-1 cup brown sugar

2 tsp. baking powder

1 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. vanilla

Stir in:

3 cups quick oatmeal

Pour into greased pie plate.  Bake at 350 degrees for approx. 25 minutes.  Serve warm.


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