Baked Oatmeal

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 egg

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

 

Category : News &Recipes

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