Over the weekend, we went to Wisconsin to visit the daughter and new son who just moved to that fine state. We ate like kings at every meal, and I’m pleased to say the younger generation is carrying on the following family cooking traditions in fine style:
- The oatmeal as a food group tradition.
- The never-be-content-with-the-recipe-as-is tradition.
- The non-dairy tradition.
- The what-should-I-substitute-for-the-missing-ingredient tradition.
Sunday morning, the daughter did herself proud in all categories by taking the baked oatmeal recipe, shared previously on this blog, and adapting it for ingredients she had on hand. She substituted mashed pear for applesauce and shredded carrot for an apple. She used almond milk instead of cow’s milk to be nice to her mamma. Then, she slam dunked by using fresh, grated nutmeg (more on that in a future post) for cinnamon.
It was so delicious we all had second helpings before I came to my senses and remembered to take a picture! And here’s the daughter’s version of our traditional baked oatmeal recipe. Click on the link to see the original.
Baked Oatmeal with Carrots, Pears, and Nutmeg
1/2 cup brown sugar 1/4 cup Stevia
2 cups almond milk 1/2 cup oil
1 tsp. salt 2 eggs, beaten
1/2 tsp. fresh, grated nutmeg 1 mashed pear
3 ½ cups old-fashioned oatmeal ½ cup grated carrot
1 teaspoon vanilla 1/2 cup chopped nuts
¼ cup dried fruit*
Preheat oven to 375 degrees. Mix dry ingredients in a bowl. Add wet ingredients and stir well. Add apple, nuts and dried fruit. Pour into greased 9 x 13 cake pan. Bake for 25 minutes.
*Craisins, dried cherries, and dried blueberries are our faves. Blueberries are divine!
