Amish Baked Blueberry Oatmeal
As I mentioned briefly in my last post, I've been really blessed this summer by a Wednesday morning play group/book group. Meeting with other Christian moms (most of whom I didn't know at the beginning of the summer) to discuss parenting and deal with the heart issues it brings out (our own, and our children's), while reading through Rachel Jankovic's quick and encouraging book, Loving the Little Years, has been a real joy each week. My kids have loved the weekly chance to romp on a playground with friends too. Today we met for the last time to wrap up and share brunch together. Like most weeks, it was not without frequent interruptions--calls of "Mommy" and children eating Play-Doh (ok, maybe just my son), vicious quiche-loving yellow jackets, little ones climbing too high on the playground or just refusing to be happy--but that's just what we have right now. That is the lot God has given us, and it is a good one. We're all learning to rejoice in the toil of motherhood, and it was good to do it together for a season.
I brought a pan of baked oatmeal to share for brunch. Because it requires an overnight in the fridge, it's great for this kind of event--prepare the night before, bake in the morning, and go! My recipe makes enough to feed a crowd, but you could halve it and enjoy it any day of the week. It's yummy plain or served with milk on top, and many other add-ins could work if you don't prefer (or have access to) blueberries. Apples, raisins, nuts, bananas, peaches--they'd all be fantastic--though you might want to toss any of those fruits in a little lemon juice first to prevent browning.
Amish Baked Blueberry Oatmeal (adapted from this recipe)
1/2 c. butter, melted
1/4 c. unsweetened applesauce
4 large eggs
1 c. brown sugar
3 tsp. baking soda
3 tsp. vanilla
1/4 tsp. allspice
1 tsp. cinnamon
1/2 tsp. salt
2 c. milk + 4 T. milk
6 c. old fashioned oats
2 c. fresh or frozen blueberries
1. Mix together melted butter and brown sugar. Beat in eggs, then stir in applesauce, baking soda, salt, allspice, vanilla, and cinnamon. Whisk in milk.
2. Add in oats and blueberries, stir well.
3. Pour into greased 9x13" pan, cover, and refigerate overnight.
4. Bake, uncovered, at 350 degrees F for 35-45 minutes, or until set in the middle. Serve hot, plain or with milk.
I brought a pan of baked oatmeal to share for brunch. Because it requires an overnight in the fridge, it's great for this kind of event--prepare the night before, bake in the morning, and go! My recipe makes enough to feed a crowd, but you could halve it and enjoy it any day of the week. It's yummy plain or served with milk on top, and many other add-ins could work if you don't prefer (or have access to) blueberries. Apples, raisins, nuts, bananas, peaches--they'd all be fantastic--though you might want to toss any of those fruits in a little lemon juice first to prevent browning.
Amish Baked Blueberry Oatmeal (adapted from this recipe)
1/2 c. butter, melted
1/4 c. unsweetened applesauce
4 large eggs
1 c. brown sugar
3 tsp. baking soda
3 tsp. vanilla
1/4 tsp. allspice
1 tsp. cinnamon
1/2 tsp. salt
2 c. milk + 4 T. milk
6 c. old fashioned oats
2 c. fresh or frozen blueberries
1. Mix together melted butter and brown sugar. Beat in eggs, then stir in applesauce, baking soda, salt, allspice, vanilla, and cinnamon. Whisk in milk.
2. Add in oats and blueberries, stir well.
3. Pour into greased 9x13" pan, cover, and refigerate overnight.
4. Bake, uncovered, at 350 degrees F for 35-45 minutes, or until set in the middle. Serve hot, plain or with milk.
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