Apple Oatmeal Pudding
makes approx 4 servings, depending on how much you eat for breakfast
Preheat oven to 350°F.
4 cups milk (I use 2 cups soy milk and 2 cups water when I make it)
2 tablespoons butter (I leave this out, but those people who like the added flavor may like to keep it)
¼ cup brown sugar (I prefer dark brown)
½ teaspoon salt
½ teaspoon cinnamon (I tend to go heavy on the cinnamon, it’s good for you!)
Scald the above ingredients, then add:
2 cups rolled oats (though instant will work too, you might even try Irish)
2 cups chopped peeled apples (any variety of cooking apple works best here)
1 cup raisins (really any dried fruit is great, I like golden raisins, of course chopped crystallized ginger is a bonus, I’ve also tried dried cranberries)
Stir and heat till the edges bubble.
Pour into a buttered 2 ½ quart (or larger) casserole (or one sprayed with non-stick spray).
Cover and place in the oven for 15 minutes.
Stir after the 15 minutes (at this point the original recipe suggests sprinkling an additional 2 tablespoons of brown sugar on top, I skip this). Leave the top off and bake for another 15 minutes.
Serve with milk or cream.
I like to make this recipe a day ahead and then have it in the fridge to just warm up in the microwave for 3 minutes morning. I love how the raisins plump up when they’re cooked and the slight crunch of the apples. To me this is the sort of dish that your mom gives you on a cold winter morning before you head off to school or on a Saturday when she pulls it fresh out of the oven. Any time of year though it’s warms me up and fills me up from the inside out.