Great recipe. Nice foundation and easy to make it your own, adding your own favorites. I will say that, at the suggestion of others, we added more cornstarch to thicken the recipe. I don't think that it was necessary in the least; however, I am actually a fan of a very creamy/juicy pot pie (which of course begs the question, "well, why did you add more cornstarch?! lol. I'm a big fan of reviewer suggestion, I guess). I made a big stock pot, so that I can freeze it for easy future preparation. Another very good suggestion made by another reveiwer. I'll simply add more vegetable stock or water for future creamier pot pies! Definitely a keeper and for the meat eaters, chicken, turkey, beef, etc. would go wonderfully with this recipe, but you don't miss it at all.

Reviewed On: Jul. 4, 2009

Fantastic! Following the advice of others I cut sugar down to 1/2 cup, put in 1 full (rounded) teaspoon of cinnamon and used 1 and 1/4 cup of raisins (and will use more next time!). I added 1/4 cup of milled flax seeds. I used wheat flour instead of white. Canola oil instead of vegetable. Baked for 25 mins and voila! Like others have said, do watch this while in the oven. I checked once at 20 mins and then at 25 mins. As soon as it turns golden brown around edges, its done! 3 year old and hubby devoured these. I am going to make another batch (only 24 hrs after making the first batch).

Reviewed On: May 24, 2009

Beautifully grainy, delicious, perfection. My 3 year old said yummy after every single bite! lol. I used all whole wheat flour and I didn't have quick cooking oatmeal, only regular. I soaked them in the milk (regular, not soymilk) for appro. 10 mins to soften. Used some very sweet strawberries that we had on-hand, instead of blueberries. Have enough batter for pancakes tomorrow morning (and maybe the day after). Very nice. Thank you.

Reviewed On: May 17, 2009