1/4 c. vegetable oil
3/4 c. white sugar
2 eggs
1 c. milk
1/2 tsp. salt
1 T baking powder
3 c. quick cooking oats
1 c. fruit (blueberries, raisins, cranberries, NOT raspberries, Leslie tried rhubarb and that was really good. I tried apples and cut them into chunks, should’ve sliced them thin so that they cooked better and done more than 1 cup.)
2 T brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
Directions:
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well, then stir in fruit. Pour into lightly greased pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
Crumb Topping:
Make crumb topping night before as well. Mash it all together – should form when pressed together and crumble on top of oatmeal before baking. This has alot of butter in it, so I didn’t put it all on…maybe 2/3? and it turned out great.
1/4 c almonds, toasted (optional)
1/2 c. brown sugar
1/2 c. white sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. Kosher salt
1/2 c. unsalted butter, cold and chopped into bits or better yet, grated.
The next morning, bake at 350° F. for about 25 min. It will dry out if overcooked. Serve hot with milk / cream.