September 2012 Issue
Enjoy this hearty breakfast dish that's served at The Barn Inn Bed and
Breakfast in Millersburg, which was named 2011 Ohio B&B of the Year by the
Ohio Hotel & Lodging Association.
Courtesy of Loretta Coblentz, The Barn Inn Bed and Breakfast | Serves 8
2 cups oatmeal, quick or regular
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup applesauce
1/4 cup brown sugar
1 teaspoon vanilla
1/2 cup dried cranberries
1/2 cup pecans (optional)
Yogurt and fresh fruit
Preheat oven to 325 degrees.
In a large bowl combine the oatmeal, baking powder and salt. In a separate bowl, mix the milk, eggs, applesauce, brown sugar and vanilla until blended, then pour into the dry mixture. Add cranberries and pecans (if desired). Refrigerate for several hours or overnight. Pour into a greased 9-inch pie pan. Bake at 325 degrees for 45 to 60 minutes. Serve hot, topping each serving piece with two flavors of yogurt (Loretta prefers vanilla and any fruit-flavored yogurt) and fresh fruit such as strawberries, peaches, blueberries, blackberries, etc.