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Overnight Baked Porridge Recipe

I've always loved to cook. And coming from a family of seven brothers and three sisters, there was always someone willing to be my "guinea pig"! I still like to try new recipes, but this tried-and-true dish is one of my favorites.

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Overnight Baked Porridge Recipe

Prep: 20 min. + chilling Bake: 1 hour

Yield: 9 Servings

20 60 80

Ingredients

4-1/2 cups water
3 cups quick-cooking oats
2 eggs, lightly beaten
2 apples, peeled and chopped (about 1 cup)
1/2 cup packed brown sugar
1/2 cup milk
1/2 cup vegetable oil
1/2 cup raisins
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
Additional milk, optional

Directions

In a saucepan, bring water to a boil; add oats. Return to a boil; cook 1 minute. Remove from the heat; cover and let stand for 5 minutes. Combine eggs, apples, brown sugar, milk, oil, raisins, baking powder, salt and cinnamon. Stir in oatmeal. Spoon into a greased 9-in. square baking pan. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. Cut into squares; pour milk over each serving if desired. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 319 calories, 16 g fat (2 g saturated fat), 49 mg cholesterol, 378 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Overnight Baked Porridge in Cookin' Up Country Breakfasts Cookbook , p80