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eveglassRecently, I've been getting a little bored with my usual breakfast of a bowl of oatmeal or some toast with butter and jam. So when I discovered this recipe for Amish baked oatmeal on food.com, I decided to give it a try.
The only changes I made to the recipe -- on the suggestion of some other commenters -- was cutting the butter down to 1/4 cup from 1/3 cup, and cutting the sugar down to a heaping 2/3 cup instead of 3/4 cup. (Frankly, a heaping 2/3 cup may actually *be* 3/4 cup, but never mind...) For the spices, I did 1/2 tsp cinnamon and 1/2 tsp nutmeg. I even prepared it last night and let it sit in the fridge and everything.
In the end, it was... nice. Sadly, nothing special. It's the sort of meal I'd be perfectly happy to have someone serve me if I went over for breakfast, and it does taste better than just a regular bowl of microwaved oatmeal. That said, I'm not sure it's worth the hassle, the 50-minute wait time while it bakes, or the hefty calorie count (408 calories per serving, and I'm pretty sure I had at least a serving and a half).
I've got enough for leftovers for tomorrow and maybe even the next day, and I'll happily eat them. But once it's done, I probably won't be making this again.
The only changes I made to the recipe -- on the suggestion of some other commenters -- was cutting the butter down to 1/4 cup from 1/3 cup, and cutting the sugar down to a heaping 2/3 cup instead of 3/4 cup. (Frankly, a heaping 2/3 cup may actually *be* 3/4 cup, but never mind...) For the spices, I did 1/2 tsp cinnamon and 1/2 tsp nutmeg. I even prepared it last night and let it sit in the fridge and everything.
In the end, it was... nice. Sadly, nothing special. It's the sort of meal I'd be perfectly happy to have someone serve me if I went over for breakfast, and it does taste better than just a regular bowl of microwaved oatmeal. That said, I'm not sure it's worth the hassle, the 50-minute wait time while it bakes, or the hefty calorie count (408 calories per serving, and I'm pretty sure I had at least a serving and a half).
I've got enough for leftovers for tomorrow and maybe even the next day, and I'll happily eat them. But once it's done, I probably won't be making this again.
