Baked Oatmeal

This baked oatmeal is a little drier
than oatmeal cooked on just a stove top.
Which lets it soak up the juices
of any fruit or berries you serve
sitting on top of it very nicely.

Ingredients:
Butter to taste
1-3/4 cups water
1/8 tsp. salt
1 cup rolled oats
2/3 cup milk
2 eggs, lightly beaten
1/2 cup packed brown sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
Milk or half-and-half

Directions:
Lightly butter a 1-1/2-quart
casserole; set aside.
In a medium saucepan, bring water
and 1/8 teaspoon salt to boiling.
Slowly stir in oats. Return to boiling;
reduce heat. Simmer, uncovered,
for 5 to 7 minutes for regular
rolled oats or until most of the water
is absorbed and the oats are tender,
stirring occasionally. Set aside.
In a small bowl, whisk milk
and eggs until well combined; set aside.
In another small bowl, stir together
brown sugar, baking powder, cinnamon
and 1/4 teaspoon salt.
Stir brown sugar mixture into oatmeal.
Fold egg mixture into oatmeal mixture.
Pour oatmeal into prepared casserole.
Bake, uncovered, in a 350 degree F. oven
for 30 to 40 minutes or until center
is just set and a cinnamon-sugar
crust forms on top. Cool about 30 minutes.
Serve warm with additional milk
or half-and-half, if you like.
Makes 4 to 6 servings.