Monday, October 3, 2011

Bernibrooks Inn B&B Breakfast Recipes: Toasty Baked Oatmeal

Karen Berni in front of her antebellum National Register-listed home and inn.

Southerners believe in a good breakfast and Karen Berni, proprietor of Bernibrooks Inn in Abbeville, S.C., is no exception.

Eating was the last thing I had in mind when I came down that first morning. In a matter of hours I would be judging the entrees and desserts prepared by 28 teams entered in the South Carolina Campground Cookoff.

"I don't know how to cook just a little," said Karen.

Nor was I able to eat just a little of her delectable dishes.

Here's the first, a great way to sneak in a healthy start on the day for your kids.

Toasty Baked Oatmeal

Combine in a large bowl:

2 cups regular rolled oats
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup chopped nuts (walnuts, almonds or pecans)
1/3 cup dried fruit (cranberries, cherries, dates or pineapple)

In another bowl whisk together:

1 1/2 cup milk
2 eggs
1/3 cup firmly packed brown sugar
2 TBS. vegetable oil
1 tsp. vanilla
1/2 tsp. cinnamon

Combine liquids with oat mixture. Pour into a sprayed 8" square pan or 10" quiche pan. Bake at 325 degrees until liquid is absorbed and top is light golden, about 45 minutes. Serve warm with cream fruit sauce, maple or caramel syrup.

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