Thursday, December 10, 2009
My dear friend Crystal over at Serving God and Family has been making this baked oatmeal for a while, and I've been drooling every time she talked about it. She finally posted the link to the recipe, and I was all too happy to try it. I'd never had baked oatmeal before, but it's really quite something. It's not mushy oatmeal, but crisp on the outside and soft on the inside. I think it's meant to be served with milk, more like a cereal. You can find the recipe here at All Recipes.
I modified the recipe a bit because I wanted to make honey almond baked oatmeal. I didn't have any eggs, so I used about 1/4 Cup homemade applesauce mixed with about 1 teaspoon of vegetable oil. I substituted about 1/8 Cup honey for some of the brown sugar (though I would increase it for more of a honey flavor next time). In addition to the cinnamon, I also added ginger, nutmeg and a pinch of cloves (I put these four spices in any sweet thing I can). To give it a nice crunch I added about 1/3 Cup chopped almonds (I think I would also increase this next time). I omitted the dried cranberries as well.