Wednesday, January 15, 2014

Oatmeal Loaves!

I am crazy about oatmeal, especially in winter. I will make variations every morning for weeks on end: a scoop of cocoa, pumpkin puree and spices, cranberries and orange zest, or a bit of peanut butter. I thought oatmeal could make a dreary winter day just a little bit brighter.

Then I discovered the "Oatmeal Casseroles" page in 1968's Favorite Recipes of America: Casseroles Including Breads. (I am not really sure how breads count as casseroles, but I always find afterthoughts at the ends of titles to be quite charming. The editors are more worried about utility than unity, and choose substance over style. It just seems so quaint.)

Anyway, since I like my peanut butter oatmeal, the title of this recipe did not strike fear into my heart as quickly as it could have:

Then I saw the oatmeal was full not only of peanuts, but also of green pepper, minced onion, lemon juice, cheese, and (presumably bread or cracker) crumbs. Would the addition of mushroom or tomato sauce lead to a significant improvement? Maybe, in the same sense that my cat improves the smell of the litter box by throwing some litter on top of his work once he's done.

At least the title of the other recipe tells us right up front that we are in for something scary:

Cottage cheese baked with oatmeal and topped with a clove-spiked tomato sauce. Yum.

I imagine these recipes were included to help families with tight budgets; the casseroles are made with cheap ingredients and have a good amount of protein without costly meat. Here substance over style comes into actual practice, and I have to admit I find myself significantly less charmed.


  1. That first one reminds me of recipes I have seen for meat loaf where oatmeal was used as a meal extender. I have no excuse for that second one though. Yuck!

    Thanks for sharing, Poppy...

    1. Oatmeal can be a serviceable extender, but... yeah.... not so sure about this use!