Baked Oatmeal Raisin Bread

I was asked how many cups of oats I use for the following recipe, and the answer is that I’ve never measured. In the famous words of Rachael Ray I simply “eyeball it.” I determine how much oats I will use by how thick I want to make the bread. So based on my eyeball assumption I would say about 4 cups of oats should do the trick in a 9×13 pan.

Also, I have altered the recipe. I now place a 1/2 stick of margarine in the baking dish and stick it the oven to melt. I then remove it from the oven and pour the batter in. I had been having a problem with “stickage” if that’s even a word. The margarine seems to solve that problem and add more flavor. Feel free to tweak the recipe. Add vanilla flavor of maybe even lemon zest. Try substituting raisins with craisins (the dried cranberries). The sky is the limit. If you alter the recipe and it taste good post the recipe on your blog.

Baked Oatmeal: Serves 6-8
9×13 rectangular baked pan
4 cups of uncooked oats (not instant)
1/2 c. white sugar
1/2 c. brown sugar
1 t.spoon nutmeg
2 Tb. spoons cinnamon
1 c. raisins
1/4 c. vegetable oil
1/2 stick of margarine
2 large eggs
2 c. milk
(I use powdered milk)
Steps
Add margarine to baking dish
Place in oven until melted
Fill a bowl with oats
Add all dry ingredients and mix well
Add eggs, oil and then mix
Begin adding milk until the mixture is slightly smoother than cookie dough but not soupy
Pour into heated baking dish
Bake in 350 degree oven for 40 min. or until golden brown and firm
Let cool
Cut into squares
Recipe can be eaten warm or cold and can be frozen
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