Baked Oatmeal

We've all had quick oatmeal prepared in the microwave. Some of us are enthusiasts of crunchy, wholesome granola. But how many of you folks have enjoyed soft, warm oatmeal, resting upon a juicy layer of fruit, covered with a creamy vanilla sauce? Perhaps this dish will become a favorite with your family as it has mine.

A few notes on the recipe: I have used many different kinds of fruits. Peaches and strawberries together is delightful. Mixed berries do fantastically. When using apples, it resembles apple crisp. Also, rolled oats are absolutely the best kind for baked oatmeal. Quick-cooking oats don't give you the same texture.

Modified recipe from Cooking for Seven

• 1/2 C. butter, melted and divided
• 1-1/2 C. fresh, frozen, or canned fruit
• 2 C. old-fashioned rolled oats
• 1/2 C. brown sugar
• 2-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 C. milk
• 2 eggs
• 1 tsp. vanilla
• 1/4 C. pecans, chopped

Preheat oven to 350 degrees F. Pour 1/4 C. melted butter in a 9-in. square baking dish. Arrange fruit evenly in the dish.

Combine dry ingredients. Add remaining 1/4 C. butter, milk, eggs, and vanilla and stir well. Spread evenly over fruit in dish. Sprinkle with pecans (or other desired nuts).

Bake for 45-50 minutes or until center is set. Serve with milk, cream, or Vanilla Sauce (below).

Vanilla Sauce

• 2 T. sugar
• 1-1/2 T. cornstarch
• 1/8 tsp. salt
• 2 C. milk
• 2 egg yolks
• 1 T. butter
• 2 tsp. vanilla

Combine sugar, cornstarch, and salt in a medium saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Serve warm over oatmeal.

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