I started using this recipe fairly recently, after having several recipes for traditional oatmeal flop! It is based on recipes I obtained on the internet and one from Taste of Home magazine. I can make this the evening before and cook it in the morning while I get the rest of breakfast together. My husband says it reminds him of a cobbler. It’s moist center and crunchy crust is really good.

3 C Quick-cooking oats
1 C packed brown sugar
2 t baking powder
1 t salt
½ t cinnamon
2 eggs, lightly beaten
1 C milk
½ C melted butter, or vegetable oil
¾ C chopped tart apple
1/3 C chopped fresh or frozen peaches
1/3 C fresh or frozen blueberries
Additional milk, optional

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. Combine the eggs, milk, butter or oil; add to the dry ingredients. Stir in fruit.

Pour into an 8 in. square baking dish coated with non-stick spray. Bake, uncovered at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Serve with milk if desired. Yield: 9 servings

Note: If using frozen fruit, do not thaw before adding to batter.

I have depended on this recipe for years. It is my variation of a recipe I originally obtained from the Colorado State Extension Office for high altitude baking. Our guests enjoy the combination of banana and chocolate chips and my children love the leftovers.

2C flour
½ C sugar
2t. baking powder
1t. salt
½ C vegetable oil
1C milk
1 egg, beaten
½ bag mini chocolate chips
2 very ripe bananas, mashed

Preheat oven to 375 degrees.

Mix together dry ingredients. Mix together liquid ingredients. Add liquid to dry and mix until just incorporated. Fold in chocolate chips and banana. Fill greased 12C muffin pan 2/3 full and bake at 375 degrees for 17 to 20 min. or until golden brown. Note: Do not over mix batter as over-mixing will result in tough muffins