Being that it is Mother’s Day, I thought I would share a family recipe containing a primary staple of my childhood. I remember my mother always kept plenty of oatmeal in the cupboard. While most people may think oatmeal is a breakfast food, I have seen oatmeal used for any meal in one form or another. From the traditional hot oatmeal with maple syrup for breakfast, to muffins, and then to cookies, and always used in meatloaf, and my absolute very favorite Oatmeal Pie. I plan to treat myself with one of these delicious pies as a Mother’s Day present to me! Happy Mother’s Day everyone.
I borrowed the Oatmeal Pie picture from River Bend Ranch blog who also has a recipe for Oatmeal Pie.
1/4 c Butter
1/2 c Sugar
1/2 ts Cinnamon
1/2 ts Cloves
1/4 ts Salt
1 c Dark corn syrup
1 c Quick-cooking rolled oats
Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in corn syrup.
Add eggs, one at a time, stirring after each addition until well blended. Stir in rolled oats.
Pour into pie shell and bake at 350 degrees for about 1 hour, or until knife inserted in center of pie comes out clean.
During baking, the oatmeal forms a chewy, “nutty” crust on top. Pie is rich, delicately spiced.