This recipe has been adapted from a breakfast recipe from
Scott Station Inn, WImore, Kentucky.
- 3 cups OLD FASHIONED ROLLED OATS ( do not use quick oats.)
- ½-1 cup toasted wheat germ
- ¾ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- chopped nuts or raisins if desired (about 1 cup)
- ¼ cup melted butter
- 2 beaten eggs
- 1 1/3 cups milk
Preheat oven to 300 degrees F. While the oven preheats melt
butter in 9x13 baking dish or 4-quart round casserole dish. In another bowl mix
oats, wheat germ, brown sugar, baking powder, salt and cinnamon (nuts or
raisins). Beat eggs and milk together. Add to oatmeal mixture/ Then blend this
mixture with the melted butter in the baking dish/ Bake 35-45 minutes until
sides pull away from the pan and a knife comes out clean. Serve hot, with
additional milk if desired.
To streamline breakfast in the morning, mix the dry
ingredients in a zip-top bag and mix the milk and egg in a jar. Store wet
ingredients in the refrigerator overnight. In the morning, melt the butter
while the oven heats, mix the wet and dry ingredients, blending into the butter
in the baking dish. Bake as directed. It is ready by the time I’ve gotten
through my morning routine of getting ready for the day.
