Nourishing meals how to make baking powder

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Also I didn't have cranberries so I didn't put them in.

My 6 yr old asked if i could 'make it lots of times'. That little bit of half and half made a really good dish great. I served it hot drizzled with a couple tablespoons of half and half.

Oh yes, by the way, I greased the bottom and sides of the baking dish with the stick of butter before melting it. I also added probably an extra 3/4 cup milk (to hopefully avoid it being too dry). It just didn't look like quite enough in the 9x13 pan (we are a family of 6). At first I made it exactly as written, only omitting the salt bc I used salted butter. It was fun to try a different way of making it. I love oatmeal anyway, and eat it practically everyday. I just made this and it turned out very good. I would like to thank all the reviewers who offered their great suggestions. I preferred this cold with a glass of milk. I was delighted with the results: moist, but firm, so that I could cut it into squares - sort of like the texture of bread pudding, which I love. I added blueberries (I didn't have cranberries), chopped walnuts and raisins, and sprinkled coconut over the top. I used real maple syrup in place of brown sugar because I had maple syrup that I wanted to use up. I'm sure the original recipe would be even more delicious, and I may try it exactly as written when I'm in the mood for something more 'decadent.' I chose to use applesauce instead of butter to keep the fat content down.

I incorporated several of the suggestions of other reviewers, so I'm rating this recipe based on those changes. I know it's supposed to be nutritious, so when I came upon this recipe, I was determined to give it a try so I could continue to get my healthy 'dose' of oatmeal, but in a different form. I have tried every enhancement I could think of to make my daily bowl of oatmeal more palatable, but I had wearied of it and cut it out of my breakfast regimen. It's very moist, incredibly cake like, and a good option for the fall months. Add half a tsp of ground cloves, all spice, ginger, and nutmeg, and it smells like a pumpkin pie. Leave the butter out, and the 1 cup of puree gives it a very pumpkin pie like taste. I also have to recommend adding 1 cup of pumpkin puree, instead of the 1/2 cup of butter. I also, personally, like to add 1 heaping cup of blueberries (usually frozen in this house, unless we're in season), instead of the cranberries. I make mine with Splenda Brown Sugar Blend, Soymilk, and canola oil, and I find it turns out the same as when you use the ingredients called for. He loves it! Furthermore my children love it, my father, who is a standard oatmeal fan, loved the change, and I too am a fan. Not the taste, but the texture after it's cooked (as a cereal of course). I've looked, for awhile now, for a form of oatmeal my husband will eat without grimacing.

Nourishing meals how to make baking powder