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).

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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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