I mentioned awhile back that I’ve been wanting to get back to my Mennonite homemaking roots. That’s been sitting on a back burner lately going a whole lot of nowhere…until this past week. The Norseman was out of town for some fun engineering training and I wanted quick hot breakfasts. We normally do eggs, toast, yogurt and fruit. But I was getting tired of eggs. I wanted comfort food which brought fluffy, crusty, baked oatmeal to mind. It can be made and stored in the refrigerator to eat cold or heated up, your preference. Both ways it is delicious. I have many, many fond memories of bowls heaped with raisins and oatmeal, warm and spicy, surrounding by milk. It’s like granola that has finally gone soft in the bowl, but with enough firmness to still give a satisfying mouthful.
I made it with rolled oats, which did not do a good job of holding the egg mixture throughout the dish. I recommend using only quick oats, or pulsing the rolled oats in a food processor a few times before measuring and mixing. Other types of diced fruit can be added – apples, strawberries, peaches, come to mind. Or you could swap cranberries or other berries for the raisins. Depending on the fruit, you probably want to leave out the cinnamon or try another complimentary spice. (The Flavor Bible is great for this.) I found that the sugar was a bit much for me fresh out of the oven, but was just right after sitting for a day. Feel free to reduce it or leave it out.
This recipe comes from the cookbook I used throughout my childhood, Mennonite Country Style Recipes and Kitchen Secrets. Yes, you can buy it on Amazon now! I hope that this recipe warms you up and leaves you nostalgic for childhood and all of its pleasant memories.
Yields 6 servings
25 minCook Time
25 minTotal Time
- 2 eggs, beaten
- 1 cup milk
- ½ cup vegetable oil (or olive oil, or melted butter)
- 1 cup brown sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp ground cinnamon (omit or change depending on fruit!)
- 3 cups quick oatmeal
- ½ cup raisins
- Mix all but oatmeal and raisins together thoroughly.
- Add the oatmeal and raisins and stir.
- Pour into a greased 8x12 baking dish and bake at 350 degrees for approximately 25 minutes.
- Center should be set and not “jiggly.”
- Return to oven for 5 minutes at a time if it is not set.
- Serve warm or cold with milk.