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.