I make oatmeal every day but get tired of having to stand over the stove for ten minutes while it cooks. This recipe is a great compromise! I used a 12 ounce can of reduced fat evaporated milk in place of skim and cut the brown sugar in half (it's still plenty sweet). It reheats very well, even after a couple of days, and is as filling as a bowl of regular oatmeal. Thanks!

Reviewed On: Feb. 10, 2005

Wonderful! I made the dough, wrapped in wax paper, and refrigerated over night. Next morning, sliced and baked for 14 minutes at 350 degrees. Perfect! Very tender and not too sweet.

Reviewed On: Dec. 22, 2003

Quick, easy and delicious! Definitely add the vanilla and double (or triple) the cinnamon.

Reviewed On: Dec. 22, 2003