Reviewed: Nov. 12, 2009

Great snack food

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KintheKitchen

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Reviewed: Nov. 12, 2009

this didnt rate good with my family...it was pretty bland and not sweet enough. i dont plan on making it again

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remard

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Reviewed: Nov. 3, 2009

My family really enjoyed this! I reduced the brown sugar by 1/3 cup and it was plentifully sweet. I used my pampered chef, clay 9 x 13 and it cooked in about 25 minutes. Even my teenager and her friends went back for seconds and she ate it the next morning for breakfast! Thanks for sharing!

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butterkookie

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Reviewed: Oct. 28, 2009

Delicious! I had never heard of baked oatmeal before and I will definitely start making it a lot now! Listen to the MANY review suggestions! 1/3 cup of brown sugar is really all you need. I also did 1/4 cup of butter and 1/4 cup of mashed bananas. I shook a little nutmeg in there and a little extra cinnamon. Dried cranberries, raisins and walnuts...anything you like, really. YUM!

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iLikeCereal

Cooking Level: Beginning

Home Town: Wheaton, Illinois, USA

Living In: Santa Monica, California, USA

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Reviewed: Oct. 25, 2009

Yummy! We made this 2 times in 3 days. I did sub apples for cranberries. Perfect!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 8, 2009

I made this in a dutch oven while camping, and I will now be making it every other week! I subbed 1/2 the butter with applesauce and I used re-hydrated fruit from the previous breakfast. I think I will re-hydrate the fruit each time so the oatmeal doesn't get too dry, or add fresh or canned fruit. And, I added 1/4 cup flax seed meal, and 1/2 cup wheat bran. To compensate for the extra dry ingredients, I added on more egg and some more milk.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Sep. 28, 2009

This recipe has an outstanding flavor. I substitute 1/4 c. olive or coconut oil plus 1/4 c. unsweetened applesauce for all of the butter; 1/4 c. brown sugar and 1/4 c. agave nectar for the 1 c. of brown sugar; and I used a 7 grain (rolled) mix instead of oats. Awesome!

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Reba

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Reviewed: Sep. 14, 2009

Love this recipe. I used egg beaters in place of the eggs, substituted applesauce for half of the butter and used the brown sugar made by splenda.(one thing to remember if you use the brown sugar from splenda is that if it says in the recipe 1 cup you only use 1/2 cup of the splenda brown sugar. I forgot to do that.) Still turned out great but was sweet.

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Ari's mommy

Cooking Level: Intermediate

Living In: Tigerton, Wisconsin, USA

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Reviewed: Sep. 11, 2009

I love this! I substituted apple sauce for the butter and only used half of the brown sugar. I also added extra cinnamon. YUMM

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Alley

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Reviewed: Sep. 7, 2009

Yummy alternative to cold cereal for breakfast. All of my kids ate it up ... we've already fixed it 2x in just a week.

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Amy

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Reviewed: Sep. 4, 2009

I really didn't know what to expect, but this is good! My husband likes it too, and he's not so much of an oatmeal guy. I made it just as the recipe said, no alterations. It's sweet but not too sweet and the dried cranberries are soooo good.

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iloveafarmer

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Reviewed: Aug. 24, 2009

WOW!! I followed recipe exactly and it was delicious! Really, really good.

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Melissa Franklin

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Reviewed: Aug. 17, 2009

I took the advice of other reviewers and cut back on the sugar, using 1/4 brown sugar, 1/4 brown sugar splenda. I also cut the amount of butter in half and used applesauce in place of the remainging half. I added choc chips. It was delicious! Next time I will add coconut & nuts. The variations are endless. Great way to start the day!

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blonde farm girl

Cooking Level: Expert

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Reviewed: Aug. 14, 2009

Fabulous! I followed the advice of other reviewers: -Halved the sugar, and used 1/4 C Splenda & 1/4 C brown sugar -Substituted out half of the butter for 1/4 C applesauce -Baked for around 30 minutes and it came out perfect--crispy edges/crust, almost as if there were nuts in there, and soft center. -Used raisins the first time I made it and it was so yummy--they plumped up and were fat and juicy. -Poured about 1/4 C cold milk onto the piping hot oatmeal in the bowl. So delicious. -Once I made it I forgot the vanilla--and I missed it!! Vanilla is key. -This is my go-to breakfast at least once a week, and is even great as a snack cold or room temp.

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Sarah

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Reviewed: Aug. 10, 2009

My family didn't love this

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HIS_KID

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Reviewed: Aug. 2, 2009

Wonderful recipe! Put in about 1/2 cup frozen blueberries instead of cranberries and it tasted great! Next time I will try with half the sugar to make it a bit less sweet.

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GrapeJuice

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 29, 2009

I substitute applesauce for the oil, and whatever fresh fruit I have on hand for the cranberries (blueberries work great). I make a pan every week and my family loves it.

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oryansgrandma

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Reviewed: Jul. 27, 2009

I don't know what I did wrong, but I followed the directions exactly and its turned out crumbly.

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Cassie

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Reviewed: Jul. 25, 2009

There are more than 4 servings here - I wonder if it could be baked in a 9" square baking dish.

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Sharon

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Reviewed: Jul. 16, 2009

So good! I agree it tastes like a cookie! I used half Splenda brown sugar & half regular Splenda, 2% milk, light margarine and I added chopped pecans. I spooned it over plain fat free yogurt (which was ok) but tomorrow morning I'll just serve it in a bowl with some milk and warm it. Don't skip the cranberries (I used craisins) -they really make this dish! UPDATE: I warmed it with milk and it was good but very sweet. I've found the our favorite way of eating it is just cold out of the fridge with nothing else. I just give the kids a little baggie with some chunks and they love it -- they especially look for bites with the cranberries!

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