Breakfast casserole

2c rolled oats 
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work, I used frozen blueberries}
1/2 cup chocolate chips
2 cups milk
1 egg
40g butter, melted
1 tablespoon vanilla
1 ripe banana, peeled, 1/2-inch slices

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla.

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar (I put some white chocolate chips on top of mine with the banana, naughty!) 

Just like last time I baked with oats, this didn't stick. I ended up freezing it, and cut it from frozen, so it stayed together. Am I using the wrong oats!? I haven't eaten this either, except for when I sliced it- I microwaved it from frozen and it fell apart and I had to eat it with a spoon. It was okay, but not fantastic. Tom likes it, but I'm sure we all know by now that he isn't picky! I'm over baking with oats. Won't be doing it again *sulks*

Rolled oat choc peanut butter slice

1/2 c butter, room temperature
1/2c sugar
1/2c brown sugar
1tsp vanilla
1 egg
2c rolled oats

Cream butter, sugar and vanilla. Add egg and mix thoroughly. Stir in rolled oats. Pour into a baking tray and bake for 20 minutes until golden.

When partially cool, ice:

1c choc chips
1/2c peanut butter

Microwave in short bursts, stir after each burst until mix is creamy. Spread over the partially cooled base and refrigerate for several hours until firm. Eat chilled.

Well, it turns out that you can't substitute butter for margarine in this. Margarine doesn't chill to a solid state like butter does, so when we sliced this, the icing came away from the base, and although apparently it tasted good, I couldn't get past how ugly it was! So we won't be making it again.

Lemon, oat & blueberry muffins

1 1/2c + 1/4c rolled oats
2tbsp firmly packed brow sugar
1 c + 2tbsp flour
1/2c white sugar
1tbsp baking powder
1/4tsp salt
1c milk
2 egg whites
2tbsp vegetable oil
1tsp grated lemon peel
1tsp vanilla
1c blueberries

- Preheat oven to 180deg C
- For the topping, combine 1/4c rolled oats and brown sugar. Put aside.
- Combine the remaining 1 1/2c oats and all other dry ingredients in a bowl. Mix well
- In a separate bowl combine egg whites, milk, vanilla, lemon peel and oil
- Add to dry ingredients, stir to combine and add blueberries
- Fill muffin cups until almost full, and sprinkle with brown sugar/oat mixture.
- Bake for approx 24 minutes until golden brown

Oops! I only added a tsp of baking powder! I'm not sure if it's that, or the recipe in general, but these are the type of muffins that don't come out of the muffin cup very easily. They're tasty, but very sticky. Won't make them again I don't think.