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