Apple Butter Baked Oatmeal

If Sunday is supposed to be a day of rest, why does it seem like the busiest day of the week? Between choir practice, getting kids ready for church, church, church meetings after church, home (and visiting) teaching appointments, and family dinners it seems like it's go, go, go, with no rest for the Saints. (By the way, a good friend of mine, Cory Milligan, posted the other day about what a Latter Day Saint really is... a Latter Day Sinner who keeps on trying). So in the spirit of D&C 59:13 "...only let thy food be prepared with singleness of heart" I give you this recipe, Baked Oatmeal.

When you think of oatmeal what comes to mind? The slimy, soggy hot cereal you mom made you eat with milk and sugar? The slimy stuff that comes in those flavored packets loaded with preservatives and ingredients you can't pronounce? Or something different?

For the first 19 years we were married, my wife would make the first and occasionally we would would relent and get some of the second. She would add all kinds of things to get the kids to eat it, apple pie filling, cherry pie filling, peaches with whipped cream on top, pumpkin, cranberries, etc. You get the idea; it would all end the same. Our children would eat a few bites, pronounce they were full and the throw the rest away.

But in going through a new cookbook I got for my wife last year for her birthday she found this recipe for Baked Oatmeal. Not only did the kids devour it, but they wanted more. It was easy, just combine the ingredients, put in a cake pan in the oven and walk away (don't forget to time it or you'll have blackened oatmeal). We still add different things to the oatmeal, but now it's easy, fun and the children eat it.

Baked Oatmeal

1/2 cup Melted Butter

3/4 cups Brown Sugar

2 Eggs

2 tsp Baking Powder

1 cup Milk

3 cups oatmeal (old-fashioned, not quick cooking)

1 tsp Salt

Opt. your own "secret ingredient(s)" like dried cranberries and apples, cinnamon apples, peaches, cherries, blueberries, strawberries (I use freeze dried), etc.

In a large bowl mix oil, sugar, and eggs. Add remaining ingredients and pour into a greased 9 x 13 can. Baked at 350 degrees for 30 minutes. Serve hot with with milk. Serves 5-6. We double when all six of our children are home. Enjoy.

(The recipe originally came from "Worldwide Ward Cookbook, Secret Recipes, by Deanna Buxton". The recipe was submitted by May Fitzgerald, Taos Ward, Santa Fe New Mexico Stake, Angle Fire, New Mexico). She writes, "This is the only way we make oatmeal at our house...[This] is a time saver and tastes so much better tan making oatmeal on the stove or in the microwave..."