Granola Jam Bars

We’ve made lots of cookies during our nephew’s visit, including these jam bars. Mason West said, “They taste kind of like granola bars so we added to the original "jam bars" name.” Barry doesn't care what we call them as long as we keep making them!

Mason West mixing up a batch of Granola Jam Bars

The recipe harks back to my days of teaching when companies like Quaker Oats used t\to provide educational materials including student (and teacher) cookbooks. 

The Quaker Oats Wholegrain Cookbook was first published in September, 1978 and is full of delicious recipes that I have made since the late 1970s. 

Granola Jam Bars Makes 13x9-inch pan of of squares

2 cups Quaker rolled oats (quick or old fashioned), uncooked

1 3/4 cups all-purpose flour

1 cup (2 sticks) butter or margarine

1 cup firmly packed brown sugar

1/2 cup chopped nuts (we prefer either walnuts or pecans)

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup preserves (we especially like peach and raspberry)

1. Combine all ingredients except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture. Press remaining mixture into bottom of greased or sprayed 13x9-inch baking pan (we lined the pan with foil that overhung each end for easy removal; we sprayed the foil which was placed dull side down so that it would absorb rather than reflect heat.)
2. Spread preserves evenly over base and then sprinkle with reserved oat mixture.
3. Bake in PREHEATED hot oven (400° F) 25 to 30 minutes or until golden brown.
4. Cool; cut into squares. 

Variations: Omit nuts in oat mixture; add 1/4 teaspoon nutmeg and 1/8 teaspoon cloves to oat mixture. Substitute 1 cup applesauce combined with ¾ cup raisins & ½ cup chopped nuts for preserves.

Rhubarb Oatmeal Crumb Bars

Rhubarb was abundant on my parent’s farm and on the farms where both of my grandparents that lived in Stafford County. Considered a staple in our family, we used it for sauces, pies, and bars.               Unfortunately we seem to lack the green thumb needed for rhubarb plants to thrive. Ours did well for a time, then turned spindly and finally went to seed. This year a plant has started up again . . . but it will be a season or two until it thrives.                                                                                                            Nevertheless, spring is here and as my taste buds yearn for seasonal foods, I was on the lookout for fresh rhubarb, even frozen would do. Stopped at several grocery stores only to discover no rhubarb in the frozen food section or fresh in the produce section. Luckily a couple of friends were nice enough to share a bit of their small plots and I had a chance to try out these bars that both Barry and I consider to be EXCEPTIONAL – definitely a taste of spring.

Now if only I could convince Barry to read up on rhubarb crops, and then to turn a three-acre plot into a field of rhubarb!  

 

Rhubarb Oatmeal Crumb Bars      Makes one 8 x 8-inch pan 

Crust & Topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats 

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coarsely chopped pecans

3/4 cup unsalted butter, melted

Rhubarb Filling:

3 cups diced fresh rhubarb (about 1/2-inch pieces)

1 cup granulated sugar

1/4 cup water

2 tablespoons cornstarch 

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1. Pre-preparation: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil - allowing for overhang that insures easy removal. Lightly spray the foil with pan release .
2. Crust & Topping: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Stir in chopped pecans.
3. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
   
   
   
4. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
   
   
   
5. Rhubarb Filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8to 10 minutes.
   
   
   
6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2 to 3 minutes, until thickened. Remove from heat and let it cool slightly.
7. Assemble the Bars: Spread the cooled rhubarb filling evenly over the crust.
   
   
   
8. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.
9. Baking & Cooling: Bake the bars in preheated 350° oven for 30 to 35 minutes , or until the top is golden brown and the filling is bubbling around the edges.
   
   
   
10. Remove from the oven and let the bars cool completely in the pan on a wire rack.
11. Slicing & Serving: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.
12. Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage. Can also be frozen,

Recipe without photos . . .Rhubarb Oatmeal Crumb Bars      Makes one 8 x 8-inch pan 

Crust & Topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats 

1 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coarsely chopped pecans

3/4 cup unsalted butter, melted

Rhubarb Filling:

3 cups diced fresh rhubarb (about 1/2-inch pieces)

1 cup granulated sugar

1/4 cup water

2 tablespoons cornstarch 

---

1. Pre-preparation: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil - allowing for overhang that insures easy removal. Lightly spray the foil with pan release .
2. Crust & Topping: In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Stir in chopped pecans.
3. Stir in the melted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
4. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
5. Rhubarb Filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 8to 10 minutes.
6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2 to 3 minutes, until thickened. Remove from heat and let it cool slightly.
7. Assemble the Bars: Spread the cooled rhubarb filling evenly over the crust.
8. Sprinkle the reserved oatmeal mixture over the rhubarb layer, pressing it down lightly to help it adhere.
9. Baking & Cooling: Bake the bars in preheated 350° oven for 30 to 35 minutes , or until the top is golden brown and the filling is bubbling around the edges.
10. Remove from the oven and let the bars cool completely in the pan on a wire rack.
11. Slicing & Serving: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.
12. Storing: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for longer storage. Can also be frozen

Chewy Oatmeal Lace Cookies

These were a nice additional to our holiday cookie trays. Light, lacy, crisp and a little chewy, too. 

 

Chewy Oatmeal Lace Cookies    Yield: About  4 dozen

1/2 cup or 1 stick salted butter 

1 cup packed light brown sugar 

1 cup old fashioned oats 

1 tablespoon + 1 teaspoon all-purpose flour 

1 large egg, room temperature 

1 teaspoon vanilla 

1. Preheat the oven to 375º F.  Line 4 large baking sheets with silicone baking mats or parchment paper. 
2. Add butter and brown sugar to a large frying pan and heat over medium heat. Stir frequently until the butter has fully melted and the mixture is smooth and no clumps of brown sugar remain. Remove from heat.
   
   
   
3. Stir in oats, flour, and salt. Mix until the oats are fully covered with the brown sugar-butter mixture.
   
   
   
4. Add egg and vanilla and stir until fully incorporated. The batter should be a little thin.
   
   
   
5. Drop 1 teaspoon of cookie batter onto the prepared baking sheets to make each cookie leaving at least 2 inches between each cookie to allow them to spread.
   
   
   
6. Bake two trays at a time for 5 to 7 minutes, until the edges are just starting to brown. If a chewier cookie is preferred, remove from oven just as the edges begin to brown. For crispier cookies, make sure the edges are golden brown before removi
7. To make the cookies more uniformly circular — immediately after removing trays, use a large circle cutter or large glass to rotate the sides of each cookie, reshaping into a circle.
   
   
   
8. Let the cookies cool on the sheets for 15 minutes, then move to wire racks to cool completely. 
9. Storage: Store at room temperature in an airtight  container for up to 5 days. Baked cookies can also be frozen in an airtight container or freezer bag for up to a month.

Recipe without photos . . .  

Chewy Oatmeal Lace Cookies    Yield: About  4 dozen

1/2 cup or 1 stick salted butter 

1 cup packed light brown sugar 

1 cup old fashioned oats 

1 tablespoon + 1 teaspoon all-purpose flour 

1 large egg, room temperature 

1 teaspoon vanilla 

1. Preheat the oven to 375º F.  Line 4 large baking sheets with silicone baking mats or parchment paper. 
2. Add butter and brown sugar to a large frying pan and heat over medium heat. Stir frequently until the butter has fully melted and the mixture is smooth and no clumps of brown sugar remain. Remove from heat.
3. Stir in oats, flour, and salt. Mix until the oats are fully covered with the brown sugar-butter mixture.
4. Add egg and vanilla and stir until fully incorporated. The batter should be a little thin.
5. Drop 1 teaspoon of cookie batter onto the prepared baking sheets to make each cookie leaving at least 2 inches between each cookie to allow them to spread.
6. Bake two trays at a time for 5 to 7 minutes, until the edges are just starting to brown. If a chewier cookie is preferred, remove from oven just as the edges begin to brown. For crispier cookies, make sure the edges are golden brown before removi
7. To make the cookies more uniformly circular — immediately after removing trays, use a large circle cutter or large glass to rotate the sides of each cookie, reshaping into a circle.
8. Let the cookies cool on the sheets for 15 minutes, then move to wire racks to cool completely. 
9. Storage: Store at room temperature in an airtight  container for up to 5 days. Baked cookies can also be frozen in an airtight container or freezer bag for up to a month.

Multigrain Seeded Bread . . . soft & fluffy

Chockful of grains and seeds, the bread also includes whole wheat flour that creates a hearty, nutritious and delicious loaf. And, the addition of bread flour vital wheat gluten ensures that the bread is soft and fluffy (versus the dense and heavy loaves that often are the result of whole wheat seeded loaves ). It does take awhile to make the loaf, but it is definitely worth the time and effort.             

 

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

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2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: In a large mixing bowl, add the proofed yeast, 2 cups warm water, 4 tabespoons honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
   
   
   
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
   
   
   
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
   
   
   
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
    
    
    
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..
    
    
    

Note: Cool completely before slicing.

Recipe without photos . . .  

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

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2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: Add the warm water, honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..

Note: Cool completely before slicing.

 

 

Muesli . . . a favorite on our Viking British Isles cruise

I’ve made Muesli off and on over the years but Barry has never been much interested. Attributed to a Swiss doctor, it is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice.  On our recent British Isles cruise, he tried it and liked it. Since then I have been making a version similar to the one on the ship. 

Above: A bowl of ready-to-eat Muesli topped with fresh fruits, sunflower and pumpkin seeds.

Below: Prepare Muesli, ready to be refrigerated overnight. 

Muesli 
1 cup rolled oats 

1/3 cup chopped pecans (or other nuts of choice)

1/3 cup craisins, raisins or dried cherries

1/3 cup  flaked coconut

3 tablespoons ground flaxseed

1/2 teaspoon ground cinnamon 

Pinch of kosher salt

1 apple, cored & grated

Milk – begin with 1/2 cup and add more to created a creamy mixture (about 1 ½ cups+) - I used whole

1/2 cup plain Greek yogurt

1 teaspoon lemon or orange juice

1 teaspoon vanilla 

Toppings: Seeds, additional nuts, granola, dried or fresh fruits, etc; additional milk if desired

1. Stir together the oats, pecans, dried fruit, coconut, flax, cinnamon and a pinch of salt. 
2. Stir in the grated apple. 
3. In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Add additional milk to create a creamy texture. (I like it creamy so add lots of extra milk as it absorbs the liquid as it sets.) Cover and place in the fridge overnight. (It keeps several days.)
4. In the morning, stir and top with your desired toppings. 

Flourless Monster Cookies (gluten-free)

This is a copy-cat of cookies made locally that are one of Barry's favorites. They are packed with protein (peanut butter), oats but also their fair share of sugar and fat (butter). I divided the dough into balls and froze so we can practice portion control! 

We served the cookies with hot tea using mugs and a teapot that Barry made while he was an undergraduate at Kansas State University!

Flourless Monster Cookies (gluten-free) Makes 22 large or 44 smaller cookies

1 stick (½ cup) butter, softened

1 ⅓ cup creamy peanut butter (do not use natural peanut butter as it is too oily)

¾ cup packed light brown sugar (I have cut this down to 1/2 cup)

¾ cup granulated sugar (I have cut this down to 1/2 cup)

2 large eggs

2 teaspoons vanilla 

1 ½ teaspoon baking soda

3 cups quick-cooking oats, gluten-free

1 cup mini M&M chocolate candies

1 cup mini chocolate chips 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper that has been sprayed with pan release or use silicone baking mats. 
2. In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes, until creamy. 
   
3. Add eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. 
4. Add M&Ms and chocolate chips. Mix on low or stir by hand.
   
5. Use a large cookie scoop or trigger ice cream scoop to portion out large balls, or to make smaller cookies use a medium cookie scoop (1.5 tablespoons); place cookies about 2 inches apart on prepared baking sheets. Press down slightly with the back of the scoop. Add a few additional M&Ms, if desired, to surface of cookie.
6. Bake large cookies  for 11 minutes, rotating pans halfway through; reduce baking time fro smaller cookies by 1 to 2 minutes. Be careful to not over bake (edges will be set and middle will be slightly underdone). 
7. Cool on baking sheets 5 minutes before transferring to a wire rack to cool. 
   

To Make Ahead:

Baked Cookies - Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, store in a freezer bag and freeze up to 3 months.

Unbaked Cookies - Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1 to 2 minutes longer.

Recipe without photos . . . Flourless Monster Cookies (gluten-free) Makes 22 large or 44 smaller cookies

1 stuck (½ cup) butter, softened

1 ⅓ cup creamy peanut butter (do not use natural peanut butter as it is too oily)

¾ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla 

1 ½ teaspoon baking soda

3 cups quick-cooking oats, gluten-free

1 cup mini M&M chocolate candies

1 cup mini chocolate chips 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper that has been sprayed with pan release or use silicone baking mats. 
2. In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes, until creamy. 
3. Add eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. 
4. Add M&Ms and chocolate chips. Mix on low or stir by hand.
5. Use a large cookie scoop or trigger ice cream scoop to portion out large balls, or to make smaller cookies use a medium cookie scoop (1.5 tablespoons); place cookies about 2 inches apart on prepared baking sheets. Press down slightly with the back of the scoop. Add a few additional M&Ms, if desired, to surface of cookie.
6. Bake large cookies  for 11 minutes, rotating pans halfway through; reduce baking time fro smaller cookies by 1 to 2 minutes. Be careful to not over bake (edges will be set and middle will be slightly underdone). 
7. Cool on baking sheets 5 minutes before transferring to a wire rack to cool. 

To Make Ahead:

Baked Cookies - Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, store in a freezer bag and freeze up to 3 months.

Unbaked Cookies - Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1 to 2 minutes longer.

Zucchini Chocolate Chip Pecan Bars

 It’s zucchini season again and when I found this bar cookie recipe at King Arthur Baking, I had to give it a try! 

Zucchini Chocolate Chip Pecan Bars     Makes one 9" x 13" pan 1/3 cup (66g) vegetable oil
1 large egg
1 cup (213g) brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour or (113g) King Arthur White Whole Wheat Flour
1 1/2 cups (134g) quick rolled oats
2 cups (340g) semisweet or bittersweet chocolate chips (I used dark chocolate)
Toppings: 3/4 cup (86g) chopped pecans and fine salt, for topping

1. Add the shredded zucchini, vegetable oil and egg to the work bowl of a food processor; process to  downplay the zucchini's texture and to mix ingredients.
2. Add the remaining ingredients except the toppings—pecans and fine salt.
   
3. Add batter to a greased/sprayed 9" x 13" pan (line pan with parchment for ease in removing bars if desired).  
4. Sprinkle with pecan and salt.
   
5. Bake bars for 20 to 25 minutes, until a toothpick inserted into the center comes out clean (a few moist crumbs may still cling to it).
   
6. Cool completely and cut into bars. 

Recipe without photos . . .

Zucchini Chocolate Chip Pecan Bars     Makes one 9" x 13" pan 1/3 cup (66g) vegetable oil
1 large egg
1 cup (213g) brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour or (113g) King Arthur White Whole Wheat Flour
1 1/2 cups (134g) quick rolled oats
2 cups (340g) semisweet or bittersweet chocolate chips (I used dark chocolate)
Toppings: 3/4 cup (86g) chopped pecans and fine salt, for topping

1. Add the shredded zucchini, vegetable oil and egg to the work bowl of a food processor; process to  downplay the zucchini's texture and to mix ingredients.
2. Add the remaining ingredients except the toppings—pecans and fine salt.
3. Add batter to a greased/sprayed 9" x 13" pan (line pan with parchment for ease in removing bars if desired).  
4. Sprinkle with pecan and salt.
5. Bake bars for 20 to 25 minutes, until a toothpick inserted into the center comes out clean (a few moist crumbs may still cling to it).
6. Cool completely and cut into bars. 

Carrot Cake Baked Oatmeal

After watching Molly Yeh make this recipe, I overcame my skepticism of baked oatmeal. The internet is filled with baked oatmeal but I was worried that they would taste like half-baked soggy oats. Molly’s enthusiasm for her version of the recipe persuaded me to give Carrot Cake Baked Oatmeal a try. I did cut the recipe in half . . . just in case. YES! We liked it and I will make it again . . . in the half size as that’s enough for 4 servings or two mornings worth of breakfast. Based on comments on the site, I did increase the spices, using the amount she suggested for a full batch in my reduced batch, and substituted walnuts for pecans and used regular raisins. I also made a small batch of the cream cheese frosting that I served on the side.  Next time I’ll try a drizzle of honeyed yogurt for a variation. 

Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
   
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
   
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
   
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract

 

Combine the cream cheese, granulated sugar and vanilla in a small bowl and mix well until smooth.

Recipe without the photos . . . Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract