This dish continues to be one of our guests’ favorites. Every single time I make it we are asked for the recipe. It is so easy to convert to a lactose free/gluten free breakfast by using gluten free oats and either vanilla soy milk or rice milk.
- 1/2 cup canola or corn oil (not olive oil)
- 1 cup sugar (white or brown)
- 2 eggs
- 1 1/2 cups quick oats
- 1 1/2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon (more if you use a layer of apples)
- chopped apples, pears, dried cranberries, nuts, or other fruit (optional)
Cream oil, sugar and eggs together in a small bowl. Add all other ingredients and mix.
Pour into greased 8-inch square baking dish. Bake at 350 degrees for 30 minutes.
Serve with milk.
At Swiss Woods we do double and triple batches of this, always putting in a layer of fruit. My all-time favorite is leftover lemon brandied apples. Another good one is strawberries with some steamed/sugared rhubarb. Put half the batter into your greased baking dish, layer the fruit on top and then put the rest of the batter on top and bake. If you are using frozen fruit you will want to steam it for a bit in the microwave first.