Here’s a recipe that has become a standard in my house. The first time I had baked oatmeal was at the Pemberley Tea Shop in Lancaster. It had very familiar tastes, but I’d never had anything exactly like it before. It was sweet, but not overly sweet, had the texture of oatmeal, but in a firmer cake-like form, without the soft crumb produced by a cake. Instead, it had a moist, chewy texture and a heart-warming taste.
A little while after that experience, I found a recipe clipping floating around my house for baked oatmeal, by Gourmet magazine. Glancing at the ingredients, I was a bit nervous to see how it would turn out since there’s many different variations on baked oatmeal, but with a few tweaks, I was extremely satisfied with the final product and discovered it tasted the best for breakfast, warmed with a little milk and then garnished with some sliced banana and/or berries.
Yield: one 8-inch square pan
3 cups rolled oats
1/2 cup currents
scant 1/4 cup granulated sugar
2 tsps baking powder
1 3/4 tsp cinnamon, divided
1/4 tsp salt
1/2 cup unsweetened applesauce
1/2 cup plain low-fat yogurt
1/2 cup milk
1/4 cup canola oil
2 large eggs
2 tsps pure vanilla extract
1. Preheat oven to 350 degrees with rack in middle. Lightly grease an 8-inch square glass baking dish.
2. Stir together oats, currents, sugar, baking powder, 1 1/2 tsp cinnamon, and salt in a large bowl.
3. Whisk together applesauce, yogurt, milk, oil, eggs, and vanilla in another bowl until smooth. Stir into oat mixture, then pour oatmeal into baking dish.
4. Sprinkle remaining 1/4 tsp cinnamon on oatmeal, then bake until a wooden pick inserted into center comes out clean, (mine is done in 28/29 minutes, rotating half way through). Cool to warm in pan on a rack, 20-30 minutes, then cut into sqaures.
Adapted from Gourmet magazine, which was adapted from Café Azafrán