Whiteley Creek Homestead

This "hotdish oatmeal for breakfast"recipe comes from Ann Burckhardt (aka "The Hotdish Queen"), a born-and-bred Minnesotan who is the author of Hot Dish Heaven: Classic Casseroles from Midwest Kitchens. She was featured in the October 2008 issue of Midwest Living Magazine.

 
  
This bowl of oatmeal looks plain jane, but it is anything but. A little twist packs a whole lot of flavor goodness. It is reminiscent of rice pudding. An optional Maple Crunch Topping seals the deal.

Baked Oatmeal

1 ¼ cups old-fashioned rolled oats (not instant)

1 ¼ cups water

1 ½ cups milk + 2/3 cup (divided)

2 eggs, lightly beaten (I use 3 eggs to produce more custard…
yum!)

½ cup ¼ cup brown sugar… just perfect

1 tsp baking powder

1 tsp cinnamon

¼ tsp salt (I omit.)

Put oats in a medium saucepan, then add water. Cover with
pan’s lid and let sit overnight on kitchen counter to soften oats. Optionally,
you can soak for an hour in the a.m. if you forget to put them to soak the
night before. Do not drain off the water. Add 1 ½ cups milk to soaked oatmeal
mixture. Heat to a simmer, then cook about 10 minutes or until most of the milk
is absorbed (but still creamy not dry) and the oats are quite tender, stirring
occasionally. Butter a 1 ½-quart casserole dish or 8×8 glass cake pan. In a
small bowl, whisk 2/3 cup milk and eggs. In another small bowl, combine the
remaining ingredients; stir into oatmeal. Slowly add egg mixture into oatmeal
stirring to combine. (Adding the egg mixture to hot oatmeal too quickly will
cause the eggs to curdle. Oh, yes, this I know.) Pour oatmeal mixture into
baking dish. Bake uncovered in 350° oven for 30 to 40 50 minutes until knife
inserted in center comes out clean. (Increased baking time is required because
I added more milk and eggs than the original recipe.) Serve in pretty cereal
bowls… I like the deep kind, and top with a variety of fresh fruit, dried
cranberries or raisins, then sprinkle with maple crunch topping. (See recipe
below.) Serve with milk. Makes 4 servings.

Maple Crunch Topping

¼ cup whole raw almonds, roughly chopped

1/3 cup walnuts, roughly chopped

2 tbsp sunflower seeds

½ tsp cinnamon

¼ tsp nutmeg

1 tbsp unsalted butter, melted

2 tbsp maple syrup (the real deal-not Aunt Jemima)

Heat oven to 375°. Line a baking pan with parchment paper.
Combine all ingredients in a medium bowl and spread in a single layer on the
prepared pan. Bake 6 – 7 minutes. Remove from oven and cool.

(Recipe Source: Country Living Magazine. It can also be found on Country Living Magazine's website in a post dated February 2, 2006.)