This is not Oatmeal.
Those words were uttered (verbatim) by both my sister and my friend Monique after eating this oatmeal. I begged to differ but what can you do when the only two people you ask to try a dish both give the same review?
All of my dessert/flavored baked oatmeal recipes are slightly inspired by a much healthier version of oats sold at my favorite local coffee shop: Umpqua Oats.
- 1/2 c. butter, softened
- 1/4 c. white sugar
- 1/2 c. brown sugar
- 6 T. caramel sauce divided into three servings
- 2 eggs
- 1 c. milk
- 1/2 tsp. salt
- 1 T. baking powder
- 3 c. regular or quick-cooking oats
- 1 1/2 c. cashews
- warm milk or half-and-half (optional)
- Beat together the butter, sugars, two tablespoons Caramel Sauce and eggs. Mix in the salt, baking powder and oats. Beat well. Add the milk, mix. Add cashews and mix until incorporated.
- 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 drizzle with two (or more!) tablespoons of Caramel Sauce.
- Bake in preheated oven until firm, about 45 minutes. Drizzle with remaining Caramel Sauce. Serve hot with warm milk or half-and-half, if desired.
This ‘oatmeal’ would taste great topped with ice-cream or even homemade whipped cream as your dessert. I ate it for breakfast with just a touch of half-and-half to add just a little bit of moisture to the dish. If you like a creamy oatmeal you will have to add more than a touch of milk or half-and-half to your dish.