I have made a wonderful new friend – a young Venezuelan painter who was visiting Milford to attend a workshop with a local landscape artist, Peter Fiore. He stayed at Harrington House for the entire week. Not only did he learn a lot from Peter, but he wanted all my breakfast recipes. He kept me on my toes in not repeating any breakfast but this was his favorite. I actually got this recipe from another guest who got it from a fellow innkeeper down in Lancaster, PA. It’s a little like a hot granola. So this is for Yves–enjoy!
1/3 cup canola oil
1/2 cup sugar (brown or white)
1 1/2 cups whole oats
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Options: chopped fruit like apple,pear,peach; dried fruit(raisens, apricots, cranberries, etc); nuts;cinnamon or anything else that sounds good to you!
Cream together oil, sugar and egg. Add the rest. Bake at 350 degrees in a greased 8″ square pan or 4 individual ramekins or gratin dishes for 30 minutes. Serve with milk or yogurt or just like it is.
For Yves I used peaches, sliced almonds, white raisens and cinnamon. You can also see Peter’s work at www.peterfiore.com