I hated oatmeal for a solid 16 years of my life. For those same 16 years, my mother pushed me constantly to eat it. On cold, wintry mornings before school when I came downstairs sleepy-eyed asking, “What’s for breakfast?” she would reply, “How about oatmeal?” “But Moooooooooooooommmmmm!! I don’t like oatmeal!” Every time I tried it, it tasted like mushed up gooey nastiness with little flavor.
It wasn’t until sometime in my 16th year of life that I decided to give instant oatmeal a shot, and only because a friend of mine had said that it was good. (Isn’t that so typical of teenagers? Sorry, mom!) Cinnamon bun flavored? I like that. Maple Brown Sugar? I like that, too. And Strawberries & Cream?
OoOoOo… yum. After a while, it was my go-to breakfast choice, and I can still picture my mom snickering at the idea of me finally caving in to a bowl of hot cereal. Now I’ve moved on to finer oats, meaning I prefer to make my own rather than eat the instant. But don’t get me wrong, I’ll take oatmeal in pretty much any form!
This particular recipe is taken from a church cookbook. The church is one that I attended with my family when I lived in Pennsylvania before moving away 9 years ago. This recipe is one that I still love and make for myself to keep in the fridge, easily warmed up or eaten cold. It really makes my weekday mornings easier to bake this off on Sunday and enjoy throughout the week.
Recipe adapted from the Mt. Zion UCC Church Cookbook
1/2 c. oil or softened butter (I used oil. Neither is great for you, so feel free to sub 1/4 c. of that with applesauce)
1 c. brown sugar
3 c. oats
1 tsp. vanilla
1 tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
One note before we begin. I know the ingredient list says cinnamon, but 99.9% of the time, I use pumpkin pie spice instead. Nothing against plain ‘ol cinnamon, but there’s something about the combo of cinnamon, ginger, nutmeg, and allspice that is just…. better. Anyway, beat those 2 eggs up.
You could just do this with a fork, but since I’m going to blend everything in my Kitchenaid, I started right there in the bowl.
Beat everything until it’s smooth and resembles caramel. Mmmm, wouldn’t that be good? Maybe another time.
Add all of those oats and gently combine.
Pour into an 8×8 glass dish and bake for 25-30 minutes, or until browned.
Slice, and serve! FYI: If divided into 8 servings, each will be around 350 calories… for those of you watching that, especially this time of year. If you substituted 1/4 c. applesauce for 1/4 c. oil/butter, that would take it to 300.
Thanks for hosting me Marah, and thank you to all the Red Velvet Blog readers for checking out www.letsmeetforlunchblog.com! I look forward to seeing you all again soon!