I have always loved oatmeal. Warm, filling, nutty. . . it is a breakfast that can put a smile on my face. Probably a result of growing up in the bitter climes of Maine~anything steaming hot for breakfast on a cold winter day was good.
I know that there are very varied feelings out there about oatmeal. As a matter of fact we are “divided in our own house”, Buddy won’t touch the stuff and Princess thinks it is a treat! I think Yankee Bill can take it or leave it.
The fact remains that oatmeal is a great frugal staple. It is inexpensive, nutritious, full of fiber and~if you buy “old fashioned” instead of quick~versatile as a filler in cooking or baking. You don’t see it as much any more, but if you look through your grandmother’s old cookbooks you can probably find a couple of ground beef recipes that used dry oatmeal mixed in to stretch the meat (meatloaf, meatballs, sloppy joes) or even to thicken soups & stews.
Here is a slightly different way to make your morning oatmeal that ups the protein content a bit and keeps you from monitoring a pot on the stove. It makes about a brownie pan full.
1/2 C Oil or Applesauce
1 C Brown Sugar
3 C Uncooked Old Fashioned Oats (not quick)
2/3 tsp baking powder
1C Milk (I use skim)
-Mix all of the ingredients together.
-Pat into a 9X9 ungreased dish (a brownie pan works well).
-Bake for 30 minutes at 350 degrees.
-Serve warm with milk.
Add spices: 1-2 tsp cinnamon, allspice, pumpkin pie spice or Jenn’s Experimental Baking Spice
Add fresh or dried fruit to taste. Raisins &/or apples are classic, but peaches, Craisins, or anything else that strikes your fancy could work.
More great posts using oatmeal: