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4-1/2 cups Rolled oats (long cooking)
1-1/2 cups Brown sugar
3 Eggs
1-1/2 cups Milk
3/4 cup Butter, softened
1 tbsp Vanilla
2 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp Salt
1 tbsp Baking powder
4 cups Fruit, cut to bite size
I usually beat the eggs a bit and then add the milk and vanilla, and mix a bit more. I then add the brown sugar (setting aside 1/4 cup for topping), oatmeal, spices, baking powder, and fruit/nuts and blend with a wooden spoon.

I pour it in an 9x13 baking pan and then evenly sprinkle the top with the remaining 1/4 cup of brown sugar. It will look kind of separated but that is okay. I cover and let stand overnight in refrigerator to moisturize the oatmeal.

Bake at 350 for 25 to 30 minutes.

Note: We have used different combinations of figs, pumpkin, applesauce (offsetting equal amount of milk), pecans, apples, blueberries, and peaches with great success. Excellent! We have made dairy free by substituting almond milk and coconut oil for milk and butter.