"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better. Yes, I Randi L. Levin, aka The Muffin Lady, did write my own books and did so without a ghostwriter!"
Savored and devoured for several generations, this recipe promises to become a holiday tradition, to be shared those you love, just to show you care. Yet have no stress, for this scrumptious recipe is to be prepared in moments the night before serving, then refrigerated and baked the next morning, as all awaken and get ready for the joys and wonders of the day ahead.
2 cups old fashioned oats
2 cups, plus 2 tablespoons milk
4 eggs or liquid egg substitute
1/4 cup canola or vegetable oil
2/3 cup lightly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
Sprinkle of nutmeg
1/2 cup plus raisins, blueberries, diced granny smith apples, peaches or pears
1. Grease a casserole dish thoroughly with margarine, pan spray or butter.
2. Mix the oats, milk, eggs, oil and brown sugar thoroughly making sure there are no lumps of sugar.
3. Add the baking powder, salt, cinnamon and nutmeg and mix thoroughly, then add the raisins or diced fruit.
4. Cover and refrigerate overnight or for 8-10 hours.
5. Preheat oven to 350 degrees Fahrenheit
6. Remove the dish from the refrigerator; Do Not Stir and bake for 55-60 minutes.
7. A creamy layer will have formed beneath the oats. Drizzle 2 tablespoons additional milk on top and serve as is or with warmed milk, maple syrup, butter or sliced bananas.
8. Store any leftovers, covered, in the refrigerator and reheat the next morning.
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This recipe is from Randi's award-winning book:
