During my years as a camp cook, this tasty, cake-like variation on oatmeal won rave reviews from guest groups. Even diehard oatmeal-haters have been known to change their minds after trying it!
Baked oatmeal is a handy breakfast to serve to overnight guests because it can be assembled the evening before and refrigerated. Bake it the next morning, and serve warm, topped with yogurt or milk and fresh berries for a hearty, delicious start to your day.
1/2 C. vegetable oil (may substitute applesauce for half of the oil)
3/4 C. brown sugar
1 C. milk
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3 C. quick oats
1/2 C. raisins, dried cranberries, chopped apples or other fruit (optional)
Blend oil and sugar. Mix in eggs, milk, baking powder, salt and cinnamon. Stir in oats and raisins/fruit if desired. Pour into greased 9-inch square pan and bake at 350° F for 30-40 minutes or until set. Serves 8.