When it’s really cold outside and the wind is blowing early in the morning, a hot, steaming bowl of oatmeal sure hits the spot! Some people like to add sugar, cinnamon, cream or raisins to their oatmeal. Over the last twenty years or so, health experts have promoted the health benefits of this versatile and good-for-you grain.
Let’s look at some new ways to prepare oatmeal! I have two recipes for you that are good and different! The first is for “Butterscotch Oatmeal”. This is one that has the sugar already added and it does have a butterscotch flavor to it, since you use brown sugar. It’s a way that anyone who doesn’t care for oatmeal may begin to like it! The second recipe is for “Baked Oatmeal”, which is made in the oven. This is easy, since you simply mix the ingredients and place it in the oven to bake. It’s a rather clever way to prepare oatmeal and it really turns out well.
One of these recipes uses the “quick-cooking” oatmeal and the other can use it or the “old-fashioned” type. Keep in mind that the “quick cooking” isn’t the same as the “instant” oatmeal. The instant is the type you pour into your cereal bowl and add boiling water to. This enables the oatmeal to cook in the bowl. The old-fashioned oatmeal are larger flakes and is not quite the same as the quick-cooking. Make sure to check the label on the container to see what you’re buying since it’s easy to misread the labels!
The “Baked Oatmeal”, of course, can be “dressed up” with the traditional oatmeal toppings. One suggestion I heard about when serving plain oatmeal is to heat canned apple pie filling and serve it on top of hot oatmeal. That will sure be great to have on a cold day!
Earlier this week, I shared a recipe that uses oatmeal in a bar cookie, called “Raisin Squares”. In the event you missed the recipe, follow this link and you can get it there:
Warm yourself up in the morning with some hot oatmeal, using these failure-proof recipes!
- 1 egg
- 1-3/4 cups milk
- 1/2 cup packed brown sugar (either light or dark)
- 1 cup raw quick-cooking oats
- 2 tablespoons butter
In a saucepan, combine the egg, milk and brown sugar. Cook and stir over medium heat until slightly thickened, about 5 minutes. Add the oats and continue cooking until the mixture bubbles, about 3 minutes. Add the butter. Cover and let stand for about 5 minutes. Stir to blend in the butter. Serve with light cream. Yield: 2-3 servings.
HINT: For a creamier oatmeal, add the oatmeal to the egg and milk mixture before cooking it. Cook and stir over medium heat until thickened, about 8-10 minutes. Proceed with recipe as directed.
- 2 cups oats, either quick-cooking or old-fashioned
- 1 teaspoon salt
- 4 cups cold water
Place oats and salt in a shallow 2-qt. casserole dish. Add the water and stir. Cover and bake in a preheated 375 degree oven for about 25 minutes. Stir before serving.
HINT: If you’d like to serve sausage links along with the oatmeal, place 12 sausage links in a shallow baking pan and bake along with the oatmeal at the same temperature and time.