Friday, October 11, 2013

Sandlake Country Inn Baked Apple Oatmeal

If you are an oatmeal hater, this recipe just may change your mind! This award winning recipe has been passed down from the original innkeeper Margo Underwood and has been a regular on our breakfast menu for the past 25 years. When we (Diane & Ron Emineth) bought the inn in 2001, this oatmeal was served with each and every breakfast. As good as this recipe is, I knew that tradition had to change! We now rotate it as a side dish mostly during the rainy cooler months. 

The recipe below makes a batch of dry mix. It's super easy and you store it in an airtight container When you want to make it, just measure out 1 cup of the mix, boiling water, chop a little apple add a butter pat and throw it in the oven or toaster oven for 25 minutes. 

The recipe is easily adapted for many special diets:
Gluten free - just use certified gf oats
Dairy free/Vegan - remove the powdered milk from recipe and use soy, almond or rice milk instead of the boiling water

Sandlake Country Inn Baked Oatmeal

5 cups old fashioned oats
2 1/2 cups dry milk powder
1 1/4 cups brown sugar
2 tablespoons cinnamon
1 tablespoon salt
1 1/2 cups raisins
2 cups finely chopped walnuts
boiling water
chopped apple
pat butter

Yield: 1 batch
Approximately 10 entree servings

Mix all dry ingredients together and store in an airtight container. When ready to use, measure out 1 cup dry mixture into large ramekin. On top, place 1/4 chopped apple and 1 pat butter. Pour 1 cup boiling water over mixture and stir lightly.

Bake in 350 degree oven for 25-30 minutes. Serves 2 if using as a side dish. Serves 1 as an entree

Diane Emineth,
Sandlake Country Inn
A Pacific City Bed and Breakfast on the Oregon Coast
8505 Galloway Rd.
Cloverdale, OR 97112


No comments: