This is what I saw from my craft room window this morning. It’s a chilly 1 degree at our house (which, admittedly, is better than a negative number!), so being the good mother I am, I sent my boys off to school (and the Army) with some soul-warming baked oatmeal.
Our eldest will not eat regular oatmeal, because of the texture. He loves this, probably because it’s more like a dense oatmeal cake. Not that sweet, just yummy. The “Wisconsin” in the name comes from the Penzeys spices, maple syrup, and the dried cherries in it…all Wisconsin products. How regional am I?
3 cups old-fashioned oats
1/2 cup brown sugar
1/2 cup maple syrup
1 Tbsp Penzeys Baking Spice (or a combo of cinnamon, allspice, and ginger)
2 tsp baking powder
1 tsp salt
1 cup milk (I used skim)
1/2 cup egg substitute (or 2 eggs, beaten)
1/4 cup melted butter
1/2 cup applesauce
1 Tbsp vanilla
3/4 cup dried cherries (or dried fruit of your choice)
Preheat oven to 350 degrees and spray a 9×13 baking pan with cooking spray.
Mix all ingredients in a large bowl and pour into the prepared pan. Bake for 40 minutes, until edges begin to brown.
I serve it with a dollop of vanilla Greek yogurt, to up the calcium and protein factor. I mean, my kids have to go a whole 2 hours before they have a snack at school. Then another hour until lunch. It’s crazy, how often they eat at school. And how hungry they still are!
This yields 6 regular servings, or 12 smaller ones. For our family of 5, we had about 2 servings left over.
Enjoy, and stay warm (if that’s what you choose to do, of course!).