I think most people of my generation grew up with cooked oatmeal for breakfast. I still enjoy a bowl of it now and again. Oatmeal is one of the most versatile grains we produce on the prairies. It can be used in bread, on it's own, for cookies, for soup, crisps, and the list goes on.
Have you ever heard of Rickey Uncle? It is a great slice that can be used like a granola bar or, if you undercook it just a little bit, as a crumbly, crunchy ice cream topping. I hadn't made it in a few years and made a large pan of it the other day. Little did I realize how much my family actually liked it. That pan of Rickety Uncle was gone before you could call Uncle. Well, maybe not quite that quickly but pretty quick.
Here is the recipe:
3 cups rolled oats
1 1/8 cup brown sugar (whoever heard of an eighth of a cup for baking!!)
3/4 c. butter - butter is best for flavour, although I sometimes will go 3/4 butter and 1/4 veg. oil.
1 1/2 tsp vanilla
Mix together the brown sugar and oats.
Melt butter and then mix in vanilla.
Mix wet ingredients thoroughly into dry.
Press into a 9 x 12 pan. I usually put a piece of parchment paper on the bottom to help lift them out. Press down evenly.
I generally will score the bars and then pat them down again gently before putting them into the oven. I find they tend to shatter less if I do that.
Bake for 12-20 minutes in a 350F oven. Cut into squares or bars before they cool. Remove when they are cool.