The wind is howling as I type this, and two sweet girls are home sick from school.  The Christmas decorations have been put away for a week now and we’ve sufficiently recovered from the heart-pounding pace of the holidays.  I’m groping for balance as winter pushes us inside, makes us hunker down, and sets a slower pace.  The downside of this, is that January through March can dole out an unwelcome helping of the winter “blahs.”   You know — nothing’s-necessarily-wrong-but-things-aren’t-great-and-man-I-just-want-to-hang-out-in-my-worst-looking-pajamas kind of blahs.

One answer?  Comfort food. (Actually it’s not really an answer — probably more of the problem).  Specifically, Baked Oatmeal.  I first tried this at the home of sweet friend (and Aunt) Amie, and I was hooked.  We’re moderate oatmeal eaters — preferring the sweet packaged variety to the healthy oats cooked in a saucepan.  I would say this version sits in the middle, and chocolate chips give it a whole other delicious dimension.  You can add them, if, like me you believe that unless it’s fish, chocolate goes with just about anything.  Or, stick with raisins.  Or add both.

Baked Oatmeal


1/2 cup vegetable oil

3/4 cup white sugar

2 eggs

1/2 teaspoon powder

1 tablespoon baking powder

3 cups quick cooking oats

1/2 cup raisins (and/or a giant handful of chocolate chips)

3 tablespoons brown sugar

1/2 teaspoon ground cinnamon


Beat together oil and sugar.  Mix in eggs, milk, salt, baking powder and oatmeal.  Beat well then stir in raisins (or choc. chips).  Pour into lightly greased 9×13-inch pan.  Sprinkle with additional cinnamon.  Bake at 350 degrees F for about 35 minutes.

It’s wonderful served warm for breakfast and even better with cold milk splashed on top!  In this house I can barely keep up with the demand.  We make it at night and take the guesswork out of our morning breakfast routine.  Enjoy!

I’ve linked this post with Tasty Tuesday at Balancing Beauty and Bedlam.