Thursday, October 20, 2011

Baked Oatmeal Recipe

Loretta Coblentz holding Commemorative Plate

We at the Millersburg, Ohio, Barn Inn Bed and Breakfast are most delighted to learn that our recipe for Baked Oatmeal was selected by the University of Georgia Food Services as a featured menu item and served at their 2nd Annual Sunset Breakfast event, "A Sunset Breakfast - Dawn Inspired Dished Served at Dusk" on October 13, 2011.  The Sunset Breakfast event took place in the University's four commons in which more than 8,700 students and community guests were served a Bed and Breakfast-themed menu. 

Here I am holding a commemorative plate which was issued to us as a result of their selecting our recipe.  They also sent us a souvenir copy of our recipe which was adapted for use by their chefs and food production teams; so now we know that if we are serving 8,700 people we will need 679 pounds of oatmeal and 25 pounds of baking powder!

We have always maintained that our fiber-rich, no-fat Baked Oatmeal is The Barn Inn Bed and Breakfast's all-time best dish.  It is low fat, vegetarian, nutritionally healthy, delicious, and presents nicely.

The recipe is quite flexible, as I use either regular or quick oats and sometimes add chopped pecans and dried cranberries for additional texture.  I mix the oatmeal the night before and hold it in the refrigerator unil the next morning.

Baked Oatmeal

Baked Oatmeal at The Barn Inn Bed and Breakfast

2 cups oatmeal, quick or regular
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1/2 cup applesauce
1/4 cup brown sugar
1/2 cup dried cranberries
1 teaspoon vanilla
1/2 cup pecans (optional)

Preheat oven to 325 degrees.

In a large bowl combine the oatmeal, baking powder, and salt.  In a separate bowl mix the milk, eggs, applesauce, and vanilla until blended, then pour into
the dry mixture.  Add cranberries and pecans (if desired)  Refrigerate for several hours or overnight.   Pour into a greased 9" pie pan.   Bake at 325 for 45-60 minutes or until done.  Serve hot, topping each serving peice with two flavors of yogurt.  I prefer vanilla and any fruit-flavored yogurt.  Top each serving with several slices of fresh fruit such as strawberries, peaches, blueberries, blackberries, etc.   Serves 8.

Submitted by Loretta Coblentz
October 20, 2011


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