This recipe (slightly adapted to make it palatable to the lactose intolerant) comes from the Greenlake Guesthouse, a bed-and-breakfast in Seattle, Washington. It’s an easy way to feed a crowd oatmeal for breakfast.
| ||3 || cups rolled oats |
| ||¾ || cup brown sugar |
| ||2 || tsp. baking powder |
| ||1 || tsp. ground cinnamon |
| ||½ || tsp. grated nutmeg |
| ||1 || tsp. salt |
| ||2 || eggs, beaten |
| ||1 || cup milk (almond, soy, or other non-dairy milk is fine) |
| ||½ || cup (1 stick) butter, melted, or 2 Tbsp. vegetable oil mixed with 1 cup applesauce |
- Preheat the oven to 350 degrees. Butter or oil a square baking dish (either 8 or 9 inches square is fine).
- Combine all the dry ingredients in a bowl. Combine all the wet ingredients in a larger bowl. Add the dry ingredients to the wet, and mix together.
- Spread the mixture in the prepared baking dish and bake for 35 to 45 minutes, until the oatmeal is browned on top and a toothpick inserted in the middle comes out clean.
- Cut into wedges and serve warm, with milk or cream, raisins or dried cranberries, and chopped nuts. In summer, serve with fresh berries; in winter, try fresh pears or caramelized apples on top.
Variation: For a faster cooking time, use greased ramekins instead of a single baking dish and bake for about 20 to 25 minutes.