I love oatmeal in most every form except for plain. No matter how much butter, maple syrup, brown sugar, milk, honey, or chocolate syrup (just kidding, but I'm not above thinking that's a good idea) I pile on, a bowl of mushy oatmeal doesn't sit well with me. But oatmeal is so filling and very nutritious, so I've been on the hunt for a way to eat it without having to...eat it. In its purest form, at least.
This week, I succeeded in finding two delicious ways to consume oatmeal for breakfast (of course, oatmeal chocolate chip cookies are my most favorite way of all, but I can't justify having those for breakfast...regularly). The first is an oatmeal quick bread that is dense and chewy and really easy to make. The second is baked oatmeal, which I didn't even know existed until I ran across this recipe. The only change I'd make to this one is to substitute apple sauce for oil (not my brilliant idea, I saw it done in another recipe), but that will have to wait until we get back to the States. If apple sauce exists in Japan, I have no idea where it is.
Well, there you have it. Two good oatmeal recipes to help you use up that huge box sitting on top of your refrigerator. Or is that just me?