...on a morning when you must get up early and go outside... even though it’s very wet, cold and blustery. You need stick to your ribs type food. Comfort, reward for getting up early on a Saturday, food. It cannot be something that will turn you into a lethargic couch potato who would rather watch I Love Lucy reruns all day in the warm, dry house. Those raised garden beds must be put in place before the planting season passes us by.
While shopping at New Seasons last weekend, the market’s employees were offering samples of rolled oats. Hesitantly, I tried one. This was not your run-of-the-mill oatmeal with the texture of baby food. These rolled oats formed an almost cakelike consistency. I’m not a huge fan of oatmeal, but this creation turns oatmeal into a dessert resembling bread pudding. Even my picky daughter liked it! Seems like a great way to use berries still in the freezer from last season's crop.
Oatmeal Berry Bake
4 Tbls butter, melted
1/2 cup brown sugar
1 cup applesauce
1 1/2 cups milk
3 cups rolled oats
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cup berries – blue, rasp, marion, black or chopped strawberries - fresh or frozen
Brown sugar and milk for adding at the table
Preheat oven to 350°. Mix butter, brown sugar, eggs, applesauce and milk. In a separate bowl, mix oats, baking powder, salt and cinnamon. Combine with wet mixture and add berries. Pour into a greased 9x9-inch pan. At this point it may be refrigerated overnight. (If so, allow an extra 5 to 8 minutes for baking)
Bake for 35 to 40 minutes (or more if coming out of the refrigerator). Cut into squares and serve hot with brown sugar and milk, if desired.