Recipe Name Chancery Baked Oatmeal Submitted by torrinova Recipe Description Found this recipe in Milwaukee's Journal Sentinel. The recipe, as shown in the Sentinel, calls for 1 1/2 C. brown sugar, which was a little too sweet for us. In the recipe, I cut the brown sugar in half - you can always add more when serving. Also, please note that the recipe calls for 3 cups of rolled oats ("packets" was the only unit of measure that was showing up as an option when completing this recipe). Quantity 12 Quantity Unit 13 x 9 baking dish Prep Time (minutes) 10 Cook Time (minutes) 50 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 3 packets rolled oats (1 cup) 6 cups Light Soymilk 3/4 cups, packed brown sugar 2 tablespoons salt 3 large eggs, beaten 1 cup blueberries (frozen) 1 cup, thawed Peaches, frozen, sliced, unsweetened Steps Sequence Step 1 In a large, heavy-bottomed saucepot, combine oats, milk, the 1 ½ cups brown sugar, salt and eggs. Mix well and simmer over medium heat, stirring regularly until thickened, 15 to 20 minutes. While oatmeal mixture cooks, grease a 13-by-9-inch pan and preheat oven to 350 degrees. When oatmeal mixture is thick, add fruit and stir to evenly distribute. Pour oatmeal mixture into pan, spreading so that pieces of fruit are distributed evenly. Bake in preheated oven 30 minutes or until oatmeal is set. Remove from oven and let sit about 5 minutes. Cut into 12 servings. For each serving: Place a portion of oatmeal in a bowl and top with ¾ cup warm milk. Top each serving with about 1 tablespoon butter, 1 tablespoon brown sugar and 1 tablespoon powdered sugar.