Cold Oatmeal

I'm a big fan of eating breakfast in the morning. And since I'm always up for trying new things, I thought I would try this recipe that I got from my mom who got it from a friend. I was a little sceptical at first...after all, oatmeal that you don't cook? Sounds suspicious to me.

I personally love this in the morning. It's comforting and quite filling. Plus, it takes just a couple of minutes to make at night. (Just a warning, Nate wasn't a fan of the texture of the oatmeal...)

Cold Oatmeal

by Tara Anderson

1 cup vanilla yogurt (I use low-fat Greek)

1 cup oatmeal (dry)

1/4-1/3 cup milk (I use soy or almond)

Mix together - it should be soupy. Cover and refrigerate overnight. In the morning add berries, apples, raisin, or currents (if needed) and little more milk. I'm a big fan of fresh strawberries on top of mine.

Baked Oatmeal

Since our kitchen remodel is nearly done, I thought it was time that I start cooking actual meals for the family again. I decided that nice Saturday breakfast would start the weekend off right.

I saw this recipe in one of my mom's cookbooks. Since we LOVE oatmeal, I thought I would give it a try. It was simple to put together and we all liked it. Caroline even asked for more. I'm looking forward to leftovers tomorrow morning with a little fresh fruit with it.

Baked Oatmeal

1 3/4 cup water

1/8 tsp salt

1 cup oatmeal

2 eggs

2/3 cup milk

1 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

1/2 cup brown sugar (I used about half of this, and it was still plenty sweet)

Preheat oven to 350.

Boil water and 1/8 tsp salt. Stir in oats and cook for five minutes. Set aside. (The cookbook mentioned that this could be done a day in advance.)

Beat together eggs and milk. Stir in cinnamon, baking powder, 1/4 tsp salt, and brown sugar. Stir in oatmeal mixture. Put in a sprayed casserole dish (I used a 9" square pan). Bake 30-40 minutes. Serve with milk.

Butterscotch Oatmeal Cookies

I decided to skip this weeks TWD recipe for Brioche Plum Tart. I thought it sounded good, but didn't have the time to dedicate to it. So instead I decided to make Nate's favorite cookie. I didn't know how much he enjoys all things butterscotch until I made this the first time. They do in fact taste pretty good, and they're simple to mix up. I can't remember where I first found the recipe, but Nate is sure glad that I did.

Butterscotch Oatmeal Cookies
3/4 cup (1-1/2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1 package of butterscotch chips
Directions:1. Heat oven to 375°F.2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.