Today I made “Amish Oatmeal”

As Salaamu Alaikum and howdy all.

Today I made Amish Oatmeal.  This is a custard-style baked dish that is perfect to serve anytime.  I like it in the morning because it is hearty and keeps you full for a long time.  Great for the kids who are in school all day.  This particular recipe is not too sweet, which I like.  You can actually drizzle it with honey or maple syrup if you want to make it a bit sweeter.

I got the recipe from here:

Amish-Style Baked Oatmeal

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This calls for oats, brown sugar, butter, eggs, milk raisins, apples, and walnuts.  I also added some coconut to mine.

First, I peeled the apples and then sliced them. I used two Granny Smith, but you can choose a sweeter apple if you like.  I had an extra apple because I overestimated how many I’d need.  Snack for me later!

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Then I mixed the dry ingredients.  2 cups of old-fashioned oats (quick oats would mush out too much), 3/4 cup of brown sugar, 1/2 a cup of walnuts (other 1/2 a cup gets sprinkled over the mix when it’s in the dish), 1 cup raisins, 1/2 tsp salt, 2 tsp cinnamon (I also added 1 tsp cardamom which is not in the other recipe), 1 tsp baking powder, and 1/2 a cup of coconut (also my own addition).  Make sure that if your brown sugar is clumpy that you break up the clumps.

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In a separate bowl, I put 2 cups of whole milk, 2 eggs (fresh from my hens, thank you ladies), 1 tsp vanilla, and 4 Tbsp of butter that was melted and allowed to cool a bit.  You can dump the wet ingredients into the dry or the dry into the wet, make no difference.  Mix up well to combine.

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Now, before you started all this (you DID read the recipe link, right?), you should have preheated your oven to 325 degrees and grease a casserole dish.  Did you, well, did you?  No?  Well go get heatin’ and greasin’.  Don’t worry, I’ll wait (cue Final Jeopardy music).

Okay, so put the apples into the base of the casserole and then dump all the oatmeal mixture into the dish and smooth out with a spatula.  Top with the other 1/2 cup of chopped walnuts, then slide into the oven for about 45 minutes.

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Once it comes out, you’ll need to let it cool down for twenty minutes or so, lest you burn the top of your mouth.  Yeah, ouch. After that, just grab a bowl and a spoon and serve some up.  If you want to make it a treat, drizzle with honey and maybe even serve a scoop of vanilla ice cream on the side.

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And that’s it!  Didn’t take long to mix this up, and probably it won’t take long for my family to eat it up.  That bowl there was mine and I finished it right up.  Enjoy! Bil hana wa shifaa.


Banana Nut Bread – More Nutty Than Most

I’ve been wanting to bake for several days. It gets to be like an itch. I’ve been too tired and distracted to do it though, with my father-in-law back in the hospital and the baby cutting more teeth. Sometimes you just have to back off and do the minimum to get through the day. Have enough food, enough clean laundry, and lots of mindless cartoons for the kids so they can veg and let you rest. Alhamdulillah, they are on spring break now so I can lie about in bed a bit later instead of jumping up to get them ready for school. Last night I threw off the brain fuddle and broke out my favorite cookbook. Here’s my banana bread recipe, slightly modified from the book:

2 cups all purpose flour
1/2 cup quick cooking oats
1 cup ground walnuts
3/4 to 1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup (about three medium) very ripe bananas, mashed
1 egg
1/3 cup butter
1/2 cup buttermilk
2 teaspoons lemon juice
1 teaspoon vanilla (without alcohol; I use fake :).)

I make this using the muffin method, meaning you have all the dry ingredients in one bowl, wet in another, then you combine them just before you put them in the pan.

First, preheat the oven to 350 degrees. Grease a large loaf pan and set aside.

In a large bowl, combine all the dry ingredients. If you like your bread a bit sweeter, use the larger quantity of sugar. If the bananas are not super-ripe you may wish to do this. In another bowl, combine all the wet ingredients. I peel and mash the bananas, then mix the lemon juice with them so they won’t brown, then I add in the other ingredients and mix together.

Pour the wet ingredients into the bowl with the dry mix and stir with a wooden spoon until thoroughly combined and no lumps remain. Immediately pour into the loaf pan, using a rubber spatula to get all the goodness out of the bowl :). Place the loaf pan in the oven on the middle rack.

Bake for one hour, then open the oven and test for doneness by poking with a toothpick or a sharp knife. If no batter comes off on the toothpick or knife, it is ready. If it is still wet, bake for an additional fifteen minutes and check again.

When the loaf is done, remove from the oven and allow it to cool for fifteen minutes before turning it out onto a plate or wire rack. Allow to cool completely (we never quite get to this stage because the kids are all over me to eat it while it is warm). You CAN serve it while warm, but cut it very carefully with a sharp blade because it tends to crumble apart when it’s fresh out of the oven.

You can serve this with whipped cream, fruit on the side, or nothing at all. My version is very dense due to the ground walnuts and large quantity of bananas. It makes a good breakfast or tasty item for tea. You can let it cool, wrap it, then cut it the next day and wrap and freeze the individual servings if you don’t have a hungry horde of children like I do.

You can bake this in a square pan if you like, or make cupcakes, but you may have to adjust by lowering the temperature and not baking it quite as long.

That’s my banana bread! I guess I’ll have to bake something else for snack today because, um, it’s pretty much all gone. I made the kids save a last slice so Daddy can have it when he comes back from his Sunday morning wanderings, and let me tell you I just about have to put it in a locked vault!

bil hana wa shifaa!

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Published in: on April 17, 2011 at 11:46 am  Comments (2)  
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