I love the flavor of oatmeal. But I loathe its texture. And texture is an important thing! So, when Xenia raved about the baked oatmeal at the dining hall, I was a bit reticent to try it. But, when I did, I could see what all the fuss was about!
Filled with apples, dried fruit, and oaty goodness, baked oatmeal is tasty, satisfying, and a breakfast that will stick with you. It’s great for breakfast before heading out to cut firewood on a chilly day.
So I had to create my own version. It took a bit of pondering how to achieve that texture (nothing at all like regular oatmeal or an oatmeal cookie, yet all the best parts of both). I decided to basically make a custard over-stuffed with oatmeal and fixin’s. And it should be easy to improvise on those fixin’s: apricots and dried cranberries instead of raisins, peaches instead of apples, extra brown sugar, honey instead of brown sugar (you’ll need to reduce the milk, though), change types of nut… Lots of ways to mix it up.
I’m not sure how similar my method is to the dining hall, or where the concept of baked oatmeal comes from, though it does seem in keeping with traditional foods of the Ohio Valley. So I make no claims to this being authentically Hoosier, or Mennonite or whatever. But authentically yummy it is!