Last summer our family traveled to the East Coast to celebrate the 50 year anniversary of my parents. It was also a joyous family reunion with my two brothers, whom I do not see very often. We spent a few days in Lancaster PA together. We stayed at a lovely bed and breakfast that was run by a Mennonite family. One of their breakfast dishes was baked oatmeal. I had never had it in this form before and really liked it a lot. I recently found a recipe for baked oatmeal at a Bed and Breakfast site that also has recipes submitted by various bed and breakfast establishments around the country. This one is adapted from Blue Rock Bed and Breakfast. I halved the recipe and then added a chopped honey crisp apple. Next time I will also add raisins or dried cranberries and chopped pecans.
- 6 Tbsp canola oil
- 6 Tbsp honey
- 2 eggs, beaten
- 3 cups rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1 cup milk (or coconut milk)
- 1 sweet apple, peeled, cored and chopped (optional)
- 1/2 cup raisins or dried cranberries (optional)
- 1/2 cup chopped pecans (optional)
Preheat the oven to 350 F.
In a medium bowl, combine the oil, honey, and egg and beat together. Add the remaining ingredients and stir to incorporate.
Spray a 8 x 8 inch Pyrex baking dish with cooking spray. Pour the oatmeal mixture into the prepared baking dish. Bake at 350 F for 25-30 minutes.
Serve with milk.