Reviewed: Sep. 14, 2003

I thought it was such a nice change from the same old oatmeal. too sweet though, i would reduce the sugar. my kids on the other hand, did not enjoy it so i will be passing this recipe by which is a pity. thank-you very much.

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U2BE

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Reviewed: Sep. 13, 2003

As many reviews stated, you can add almost anything to this recipe. With our appetities, we could not get 8 servings, so adjust accordingly. This is a definete keeper.

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UNCLEBEANY

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Reviewed: Sep. 10, 2003

The flavor of this was really good and I think adding apples or even walnuts would be yummy. It is very dry and crumbly however. I took one of the other reviewers suggestions and substituted 1/2 C butter for the oil. I don't know if that made it drier. I heated a square of this in the morning and then poured milk over it and it's very good that way. I will try this again, maybe with the oil this time.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 10, 2003

This is awesome. I wanted something comforting and hot for breakfast and this fit the bill. I used applesauce instead of oil, and only added 1/4 cup white sugar, the rest being brown sugar. I left out the raisins as I didn't have any and added chocolate chips instead. It comes out like a giant pie plate muffin but not dry. I baked it the night before and just microwaved it in the morning and it was awesome. I can't wait to try it with apples or cranberries, and I also want to try it with some vanilla frozen yougurt as a dessert. I will definitely be making this one again!!! Thanks for the great breakfast recipe. A.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Aug. 16, 2003

This is a great variation to plain oatmeal breakfast. I cut back on the oil by 1/2 and added a bit more milk, so it wouldn't be as dry...and I'd like to try chopped apples - a recipe I will always keep handy.

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starshine57

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Reviewed: Aug. 10, 2003

I love this recipe. I make it at home for breakfast, I double it to take to my 3 year old son's class for morning snack, I'll have it as an anytime snack, I absolutely love it. I put my personal touch on it and alter some of the ingredients: I cut the sugar to 1/2 cup (which is plenty), use butter in place of the oil (great flavor!) and omit the raisins (don't like em). Sometimes I'll add pear or apple chunks and I'm sure it'll work well with other fruit. I've prepared this the night before as well as the same day and didn't notice a difference in the finished oatmeal. Also, after it's baked, I'll pour an additional 1/4 cup or so of milk over the top - it's a little crumbly otherwise. This is a great recipe that I'll make over and over again.

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BakinInVT

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Reviewed: Jul. 19, 2003

This was not what I was expecting but I really liked it. It was a little bit like oatmeal muffins, not gooey like you expect. I served mine with Cinnabutter (from this site) and a little milk. I will definitely make this again. Thanks for sharing.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 19, 2003

I served this as a dessert after dinner and it was good, but I think it's best left as a breakfast meal. A dollop of whipped cream would probably be good. I used half white and half brown sugar for the white sugar portion. Baked up nicely and was moist but kind of crumbly. Would make an excellent item for a buffet for a large group.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 26, 2003

This is really a unique way to serve oatmeal.I added cinnamon and 1/2 cup brown sugar and 1/4 cup white sugar in with the egg and milk mixture.Also used Old Fashioned oats for coarser texture. Baked it in a lightly oiled 8X8 square pan. It sets up enough that it maintains the cut shape. I cut in squares and served with milk and a tad of sugar over it. We will enjoy this occasionally for breakfast. I still prefer my oatmeal the regular way, though. Thanks Tracy.

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MAGGIE MCGUIRE

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Reviewed: May 23, 2003

Was ok, threw most of it away, kids hated it.

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Not BCrocker

Cooking Level: Expert

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Reviewed: May 22, 2003

This was really good, although not what I expected. I will make this again with some alterations (mix in the cinnamon and brown sugar, and not do it the night before: I think that made it too dry). Thanks for a yummy breakfast!

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RubyReba

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Reviewed: May 16, 2003

This has a little bit too much sugar in it but other than that it was really good. A nice change from traditional oatmeal cereal and something my children love to eat.

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IIIJOHN14

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Reviewed: May 9, 2003

VERY TASTY!!! Here are some ways to make it even better: cut back on sugar to 3/4 cup mixed white and brown; add one mashed ripe banana; add 1/2 tsp vanilla; add handful of dried cherries instead of raisins; to topping, sprinkle with 1/2 cup chopped pecans or walnuts.

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LRUBIN

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Reviewed: May 8, 2003

Very yummy Tracy. I only had 2 cups worth of oatmeal, so I scaled the servings down to 6. I went ahead and used a full cup of BROWN sugar because I like my oatmeal sweet. I added a splash of vanilla extract and just sprinkled the cinnamon in while I was mixing. This baked up perfectly and the left-overs tasted great too. So glad I've found a new way to prepare oatmeal. Thanks for sharing.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2003

Mine turned out dry and bland. Maybe I did something wrong?

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TRINITYKLM

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Reviewed: Apr. 8, 2003

This is a great recipe!!! You can add just about anything to fit your taste.Add chocolate chips and it's like a big gooey oatmeal cookie for dessert.Thanks for the recipe.

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Angela

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Reviewed: Mar. 27, 2003

This was a pretty good breakfast. Not very hard at all. I used splenda in place of sugar and a egg substitute so it would be healthier. They worked very well.

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Stacey

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Reviewed: Mar. 15, 2003

Loved this recipe! Had to sahre it with the family. Did not have raisin - but definitely will not skip them the next time I fix it. YUM

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Mar. 12, 2003

This was too, too good! I made it last night and baked it this morning as specified and it came out perfectly! I ate two small pieces early this morning and 4 hours later, I am still full. The only thing I changed was to add only a 1/4 cup of white sugar and 1/4 cup of brown sugar instead of the 3/4 cup white specified. I will definitely be making this one again.

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DONNAINNC

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Reviewed: Mar. 12, 2003

This was delicious! I chose it over the other recipe because I could just pop it in the oven in the AM. I only added 1/4 cup white sugar and the rest brown. I also put in some vanilla extract, maple syrup, and lots more brown sugar on top. I cant wait to make this for my parents!

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ChrissyCrowe

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