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Baked Oatmeal

Whenever I take the trip across the country to visit family, there are several things I have to eat: Pizza on the boardwalk; My dad’s home made pickles; Turkey sticks from market. And baked oatmeal from a little restaurant that has (sadly) closed. This place had that eclectic, no-coffee-mug-is-the-same kind of charm. The old, solid wood tables were surrounded by chairs that didn’t match, and the owner/cook/server took your order behind a low counter. The menu included homemade muffins, thick slices of banana bread and baked oatmeal. It was served warm, in a bowl, with your own personal small pitcher of milk to pour on top. I’ve been trying to re-create it ever since, and this recipe is the closest I’ve come so far.

  • 2 cups rolled oats
  • 1/2 cup walnuts, chopped
  • 1/3 cup cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 cups milk
  • 1 egg, beaten
  • 1  1/2 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1  1/2 cups blueberries

Preheat the oven to 350 degrees and grease a 8×8 baking pan. Set aside. In a large mixing bowl, combine the oats, half the walnuts, sugar, baking powder and cinnamon. In a separate bowl, mix together the milk, egg, butter and vanilla. Pour 2/3 of the berries into the baking pan. Cover with the dry oat mixture and pour the wet mixture on top. Gently shake the dish so that the milk goes through the oats and everything is combined. Add the renaming 1/3 berries and walnuts on top. Bake for 35-40 minutes and let cool before serving.

Recipe adapted from 101cookbooks.com

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