Overnight Baked Porridge

Overnight Baked Porridge

4 1/2 cups water
3 cups quick-cooking oats
2 eggs, lightly beaten
2 apples, peeled and chopped
1 cup packed brown sugar
1/2 cup milk
1/2 cup vegetable oil
1/2 cup raisins
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
additional milk, optional.

In a saucepan, bring water to a boil; add oats. Return to a boil; cook for 1 minute. Remove from the heat; cover and let stand for 5 minutes.

Combine eggs, apples, brown sugar, milk, oil, raisins, baking powder, salt and cinnamon. Stir in oatmeal. Spoon into a greased 9 inch square baking pan.

Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

Bake, uncovered, at 350 F for 60-65 minutes or until a knife inserted near the center comes out clean. Cut into squares; pour milk over each serving if desired.

Yield: 9 servings.


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