Breakfast 02/14/2010
 
Not much cooking at the Dykhuis/White household this week. I'm in Indianapolis through Thursday and the only cooking device in the hotel room is a microwave oven. Since I'm likely to be doing these week-at-a-time trips for some time to come, I'm going to need better amenities.

So, nothing fun for dinner this week. But this morning, we had a delightful pan of baked oatmeal. Our friend Susan Fayad served this a couple mornings when we were on our Colorado ski trip. It's very easy to do, but does require some forethought. We mixed it all up Saturday night and put it in the refrigerator overnight. Got up Sunday, popped it in the oven and an hour later had perfectly done oatmeal.  I like to spoon a lot of plain yogurt over it but you could use milk or cream or try maple syrup or honey.

The recipe calls for apples and dried cranberries, both of which we had in the house. But you could easily subsitute pears or other fresh fruit for the apples and just about any dried fruit for the cranberries.

If you love oatmeal, as I do, this is a welcome alternative to the usual stove-top method.

I even hauled leftovers with me to Indy. With some homemade yogurt, it'll be way better than anything they hotel is likely to serve. 

Combine dry ingredients:
2 C. oatmeal
1 1/2 tsp. baking powder
1/4 - 1 tsp. cinnamon
1/2 C. brown sugar
1/2 - 1 C. chopped nuts
1 - 2 C. chopped apples
1 C. dried cranberries

Lightly oil a 2 qt. baking dish.

Spread dry ingredients evenly in baking dish.

Combine liquid ingredients:
2 eggs slightly beaten
1 1/2 C. milk
1/4 C. oil

Pour evenly over the dry ingredients.

Let stand about 30 minutes.  Can leave overnight in fridge.

Bake at 350 for 45 - 60 minute