It's Monday y'all and you know what this means! Slow Cooker Monday is here...and this recipe definitely fits the bill.
This meal scared me at first glace, mainly because of the texture.
I am not a huge oatmeal consumer, so I am not sure how regular oatmeal is supposed to look like. The few times I have made it, there was some liquid involved, and this was after the initial cooking time.
The texture with this oatmeal (as noticeable in the picture), is airy, fluffy, and cake-like.
Husband Man claimed that it was to dry and needed more milk, but he likes his oatmeal mushy and liquid-y. The kids had no complaints though and ate it as is. I personally suspect that the texture has something to do with the vegetable oil, egg, and baking powder because these are all cake-like ingredients.
Even though we couldn't agree on what it was supposed to look like, everyone concluded that the taste was enjoyable :)
With this being said, I tweaked the recipe around and added 1/4 cup more milk. If you enjoy your oatmeal on the mushy side, then adding some milk to your bowl after it is finished cooking may help with the texture.
If the texture doesn't matter to you, then carry on and enjoy!
Cinnamon and Pumpkin Spice Baked Oatmeal
1/3 cup vegetable oil
1/2 cup sugar
1 egg, beaten
2 cups dry, quick oats
1 and 1/2 tsp. baking powder
1/2 tsp. salt
1 cup of milk
1/2 tsp. of ground cinnamon
1/4 to 1/2 tsp. of pumpkin pie spice (depending on your taste)
1. Pour oil in the slow cooker and grease bottom and sides.
2. Add remaining ingredients and mix well.
3. Cover and cook on low for 3 hours.
4. Serve while warm. Add more milk to individual servings if desired.
Recipe Source: Recipe tweaked from Fix-It and Forget-It: Slow Cooker Magazine-2007 issue