With some Italian coffee on the side.
This was really really good, and definitely a great choice for cool fall mornings. Not that we have those in Florida.
1 3/4 cups water
1 cup rolled oat
2/3 cup milk
2 eggs, slightly beaten
1/2 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 Butter 1 1/2 quart casserole.
2 In medium saucepan, bring water to boiling.
3 Slowly stir in oats.
4 Return to boiling; reduce heat.
5 Simmer, uncovered, 2 to 3 minutes for quick cooking oats or 5 to 7 minutes for regular oats, or until most water is absorbed and the oats are tender, stirring occasionally.
6 In a small bowl, whisk milk and eggs.
7 In another small bowl, combine brown sugar, baking powder, cinnamon and 1/4 tsp salt; stir into oatmeal.
8 Fold egg mixture into oatmeal mixture.
9 Pour oatmeal mixture into prepared casserole.
10 Bake, uncovered, in 350 degree oven 30 to 40 minutes, or until center is just set and sugar crust forms on top.
11 Cool 30 minutes.
12 Serve warm with fresh fruit, if you like