At first I thought this recipe was sorta like one big oatmeal cookie – that’s how the list of ingredients and directions initially read – which is not exactly what I was looking for in an oatmeal dish. I’ve labeled this recipe as ‘healthy eating’ mainly because of the rolled oats. You could make it healthier by using a heart healthy butter substitute instead of butter (or cutting down on the butter in the recipe) and using skim milk.
I’m never a huge fan of oatmeal, but I truly do think I could eat this every morning for breakfast – warm oats and fruit dotted with butter and sugar. If you add milk or half and half when serving, it gets a bit creamier like traditional stove-top oatmeal.
The original recipe called for a fresh peach. As peaches aren’t in season, I opted for frozen mango (which is about the only other thing besides frozen berries and pineapple that I could find at Trader Joe’s). I liked the mango substitute!
Additionally, the original recipe allows for fresh or frozen blueberries. I used frozen from Trader Joe’s and was pleasantly surprised to discover they were large and plump (versus the small, shriveled kind you sometimes encounter when buying frozen).
Thanks for the great recipe, Grandma!!
- ½ c. butter, softened
- ¼ c. white sugar
- ½ c. brown sugar
- 2 large eggs
- 1 ½ c. milk
- ½ to 1 tsp. cinnamon
- ½ tsp. salt
- 1 T. baking powder (can use gluten-free)
- 3 c. rolled oats (can use gluten-free)
- ½ c. frozen blueberries
- 1 c. frozen mango chunks (I found these at Trader Joe’s)
- 2 T. Vanilla Sugar or Turbinado sugar
- warm milk (optional)
- Beat together the butter and sugars. Mix in the milk, eggs, cinnamon, salt, baking powder and oats. Beat well. Add the fruit. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees. Uncover the pan and sprinkle with vanilla sugar. Bake in preheated oven until set and browning around the edges, about 45 minutes. Serve hot with warm milk, if desired.