Another recipe that came to the bridesmaids test kitchen for my sister Caroline's wedding cookbook. This recipe came from my brother-in-law's cousin (I think). It's a bit of a crunchier oatmeal, and although good served with milk, it's also a great topping for yogurt (kind of like a granola).
- 1 cup quick cooking oats
- 2 cups rolled oats
- ½ cup oil
- ½ cup brown sugar
- 2 eggs
- 1 cup milk
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. baking powder
Combine all ingredients
Pour into a greased 11x17” casserole
Bake at 350° for 45 minutes
Serve with hot milk
Optional
Raisins, Nuts, Chopped Apples, Pear, Dates
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