Musing on Oatmeal. Try it baked.

Musing on Oatmeal. Try it baked.

My column this week was on my feeble attempts to like oatmeal.  

Yesterday, Gay Morris came up after the early worship service and said she had a recipe or two for a oatmeal plebe like me. 

When I found them in my e-box this morning,  the baking, cooking fiend in me that has emerged in this ice-bound weather had to give it a try. 

First, I enlisted a fellow chef. 

Then we added oats…and all the other things left in our cupboards. 

Stirred in all the liquid ingredients.

And in 20 minutes, it came out  perfect. 

The eggs are for teenager.

Made sure he had oats to balance out the cholesterol.

It was very yummy.  Having already dined on some Greek yogurt and blueberries earlier, 

my body must be wondering “what the heck” is going on?

I’m feeling pretty much the same in spite of this good eating (subtracting all the cookies).  I bet when the kids get back to school my energy level will skyrocket. 

Gay said it’s even tastier the second day. I’m psyched (or maybe I’m started to feel all that oat goodness). 

We even brought some straight out of oven to Mrs June for daughter's piano lesson.

Notice the snow still on the ground. 

It’s become like moss. 

June wanted the recipe and I’m sure some of you do too. Thanks Gay.  

BAKED OATMEAL, CookingLight, 5-11-08

 Preheat oven to 375 (350 convection)  

* 2 c uncooked quick or regular oats 

* ¼ c Splenda blend brown sugar 

* 2/3 c cranraisins 

* 1/3 c chopped walnuts 

* ¾ t cinnamon 

* 1 t baking powder 

 Combine in a medium bowl.  

* 1 t vanilla 

* 1-1/2 c skim milk 

* ½ c applesauce 

* 2 T melted butter 

* 1 large egg, beaten  

Combine the vanilla, milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray.  Bake at 375 for 20 minutes. Serve warm.