Oatmeal Crisp

Ready?  Here we go.

Get your 9×13 pyrex glass pan out.  You don’t even have to grease it.  A mixing bowl, frozen Fruit, brown sugar, oatmeal and butter.

Get a stick of butter (1/2 cup) melting on the stove while we put the other stuff together.

Pour 3 cups of oatmeal in the bowl.  Not quick oats.  Regular oatmeal.

Add 1/2 cup of brown sugar or sucanat

Sucanat is non-refined cane sugar – the link above gives you a more thorough definition.  I used  brown sugar the first few times, but I tried  sucanat today and I think I liked it even better – but both are good!

Stir it up with a spoon.  It just doesn’t get any easier than this.

Add the melted butter.

Stir it up again.

Pour a layer of frozen fruit on the bottom of the pyrex.   (I really like blackberries, boysenberries,  strawberries, blueberries or a combination)  These are boysenberries.  My favorite combination is boysenberries and blueberries mixed.

Pour the oatmeal mixture on top.  My mouth is watering.

Bake at 350 degrees for 25-30 minutes.

Go do something productive. (or not)

Saunter back into the kitchen knowing you are a stud mom for having a warm breakfast for your tribe.

I couldn’t get a photo before 2/3’s of it was gone!

Spoon into bowls.  Add milk or cream.  (This would also be great for dessert with ice cream.)

I’m definitely making this tomorrow morning!

My children love it.  I love it.  We have been having it several times a week.

Here it is all in one paragraph for your printing pleasure:

Oatmeal Crisp

3 cups oatmeal

1/2 cup brown sugar or sucanat

1 stick melted butter (1/2 cup)(I use salted)

Mix together above ingredients.  Layer berries in 9×13 pan.  Pour oatmeal mixture on top.

Bake at 350 for 25-30 minutes.  Eat warm.  (I like to add milk or cream)

Have a great day ladies and Godspeed!