So you’re thinking “Sarah, why the heck are you making oatmeal now? Its August!” The simple answer is, because it is so darn good. This is the most satisfying breakfast you can bring to work, regardless of the season. And if your office is as cold as mine, you really need something warm that will stay with you until lunch. This will help you through that 11:00 meeting, when your stomach starts to growl, and you have to pretend it is the guy sitting next to you. Throw it together on Sunday night and portion off servings for the week. Or eat a disgusting amount at one sitting and get just a couple of meals out of it.
This is a great base recipe, but you can easily mix it up with different types of dry fruit and nuts. I would skip adding things like chocolate chips, but if you do, adjust the sugar a little. This recipe doubles easily, but it will take longer to bake.
Adapted from an old handwritten recipe card that I have, but I don’t know what the original source is.
2 1/4 cups quick cooking oats
2/3 cup firmly packed brown sugar
2 teaspoons of cinnamon
1/2 teaspoon of salt
2 cups of milk
4 eggs, beaten
1 teaspoon of vegetable oil
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350°
Oil an 8 inch pan.
Mix together oatmeal, brown sugar, cinnamon and salt. Mix milk, eggs, oil, and vanilla together in a separate bowl. Mix oatmeal and milk mixtures together. Once well blended, stir in walnuts and raisins.
Pour mixture into pan and bake for about 45 minutes, or until the oatmeal is set in the middle.
Cool slightly and serve either plain or with milk.