I've made this twice and sadly, nobody like it but me. And I definitely do NOT need to eat a 9x13 pan of anything all by myself!
I've made this twice and sadly, nobody like it but me. And I definitely do NOT need to eat a 9x13 pan of anything all by myself!
Kristen
mama to 3 wild and crazy boys - ages 16, 13 and 11
I'm generally the only one who eats it in our house too. DH likes it OK but is not a big fan. My younger DD likes it, but DH doesn't like to feed it to her for whatever reason. This is why I freeze half. It takes me about a week to eat half the pan, then I usually eat something else for a week and then eat the other half over the course of a week. So I really only make it about once a month.
Beth, mom to older DD (8/01) and younger DD (10/06) and always missing Leah (4/22 - 5/1/05)
I made it and there were no takers. I ate some of it but wasn't really excited to do so.
I like the idea of it, though.
Mine comes out very moist - thicker than instant oatmeal, and definitely not cake-like. I use frozen fruit (a lot of it, the more the better lol) which increases the moisture content a lot, and contributes to the looser texture. I'm pretty much the only one who eats it. DS2 did at one time but then stopped. In a few months, I'll probably start making it again and see if DDs will eat it; right now, they'll eat pretty much anything that lands on their tray!
I make a 9x13 pan and refrigerate it, eating it throughout the week for breakfast.
Single mom to
DS ("twice exceptional") - September 2002
DS - February 2006
DD - July 2009
DD - July 2009
I'll take a shot at this, but I'm a newbie at baked oatmeal (aka oatmeal cake in our house).
I make a half batch in an 8" square pyrex glass pan.
2.5 cups of old fashioned oats
1 cup of stonyfield low-fat organic yogurt (vanilla b/c that's what we have)
1 cup of warm water
I mix the above together the night before and leave it in the fridge b/c I just feel weird leaving it out on the counter overnight.
The next day, I add:
2 eggs
1/2 cup of sugar or brown sugar (I've done both)
1/2 cup of applesauce (in place of oil)
1.5 tsp. cinnamon
1.5 tsp. baking powder
1 tsp. vanilla
After the above is mixed with the oatmeal mixture, I add:
1 cup of milk
1 cup of frozen berries
I bake the whole thing for about 1 hour b/c I prefer a cakey consistency.
If I don't have time to mix the oatmeal the night before, I think that I'd adjust the recipe by not adding quite as much milk (maybe 1/2 - 3/4 cup instead of a full cup)
I'm not much help for other mix-ins. We're happily stuck on a blueberry/raspberry combo. I've been very tempted to make a raspberry/chocolate chip combo, though!
Have you tried to use very small pieces of fruit? I used teeny wild blueberries in ours and DD didn't have a problem.
I just made this tonight, to refrigerate for the week. When it was in the oven, I realized that I had totally forgotten to add any milk, so I thought it was going to be terrible. Not so. I just tasted a small piece after I put DD to bed. Yum. I guess because I threw in a lot of frozen berries, they added enough moisture to make up the difference, because it's definitely on the moist side, at least now, about 3 hours after coming out of the oven. I had also used 2 c. yogurt before I realized that I only had 4 cups of oatmeal, not 5. The fact that the recipe seems flexibe makes it all the better.
Jen, mom to my silly monkey, 10/06
What temperature do you bake it at?
Thanks!