baked oatmeal: hearty whole grain breakfast

A friend introduced me to this tender, almost cake-like version of oatmeal a while back and I was intrigued. Would this be a way to get my boys to eat more whole grain foods? Based on their request for seconds this morning, the answer seems to be “yes.”

Here’s the recipe I used, modified slightly from an old church cookbook:

2 cups quick oats

1 teaspoon baking powder

6 tablespoon margarine or butter

1 egg

1/3 cup sugar

1/2 cup milk

1/2 teaspoon vanilla

dash of salt

Melt margarine or butter in the oven in a 9 x 9 glass pan. Pour it into a mixing bowl and add all the other ingredients. (Sift the baking powder if there is any hint of lumps.) Mix well and put the mixture into the 9 x 9 baking pan. Spread it out evenly in the pan. Bake at 350 degrees for 20 to 25 minutes or until it starts to brown slightly on the edges. Serve warm with yogurt or milk. I would have topped it with blueberries too if we hadn’t finished them yesterday.

take in a museum

Check out Smithsonian Magazine’s museum day live. Plan now to make Saturday, September 29 a museum day. Go to the website and choose from participating museums (there are 18┬áin our state, for example), print out the ticket for two free admissions, and spend part of the day learning with your family.