Oatmeal for a Crowd

We had our first Christmas party today, a brunch with the family, and since everyone likes oatmeal I figured we’d try it. It was easy and delicious! We each topped it with different stuff and everyone was happy.

4 cups old fashioned oats
5 cups water
2 cups milk
pinch salt

Bring water and milk and salt to a boil. Add oatmeal and cook over medium heat for 8-10 minutes, stirring occasionally.
If you’re serving it to a crowd and need to leave it on the stove for a little while, cover and add boiling water to thin as needed.

Serve with a bunch of toppings for a buffet. I set up bowls of raisins, dried cranberries, chopped bananas, chopped apples, cinnamon, cinnamon sugar, maple syrup, and walnuts.

Serves 8.

Advertisements

Individual Apple Oatmeal Crisps

Of course, I forgot to take pictures before everyone ate them; this one from the web looked pretty close but mine didn’t drip over the side.
I made one with Splenda for Pop, that’s the only exception to the recipe.
I made 4 ramekins because I was a little dippy this morning and forgot to count myself.  🙂

My own recipe….
Ingredients:
4 small granny smith apples
4 tbsp butter, softened
4 tsp dark brown sugar (used 1 tsp Splenda for Baking for Pop’s instead)
1/8 cup old fashioned oats
1/8 cup whole wheat flour
1 tsp cinnamon

Preheat oven to 350 degrees.
Peel, core, and slice apples to about 1/8-1/4″ thick. Lightly coat 4 ramekins with cooking spray or butter.
Put one sliced apple in each ramekin. Mix remaining ingredients until crumbs form. Top ramekins and bake uncovered for 30 minutes.
Serve warm.

Oatmeal Raisin Cookies

I wanted to make oatmeal raisin cookies with just what was in the pantry and checked my cookbooks. Three books had three totally different recipes (plus the recipe on the oatmeal container), and I didn’t like any of them as they were, so here is my hybrid recipe. This is my first experiment at creating a cookie recipe.

They were delicious! I froze 1/3 of the dough into ready-to-bake balls, so when I bake those I’ll take a picture (as usual, I forgot).

2 sticks unsalted butter, softened
3/4 cup light brown sugar (changed from 1 cup on 2/26 after another test)
3/4 cup granulated sugar (changed from 1 cup on 2/26 after another test)
2 eggs
1 tsp vanilla
1 ½ cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups old fashioned oats
1 ½ cups raisins

Preheat oven to 350 F.
Mix flour, baking soda, cinnamon, and salt in bowl. Stir in oats and raisins until covered.
In separate bowl, cream butter and sugars until fluffy. Add 1 egg at a time and vanilla until well blended. Slowly add flour mixture and until just incorporated (don’t mix too much).
Scoop out dough in rounded tablespoons (makes about 3 dozen cookies).
Bake 14-16 minutes.

To prepare ahead: After scooping out dough into balls, freeze them on cookie sheet until solid, then store in ziplock bag. Bake frozen dough for 25-30 minutes at 350 F (don’t defrost).