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Breakfast Crisp

Breakfast Crisp

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MARKR

A wonderful wake-up, from Walnut Ridge Bed and Breakfast in Maryland.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.
  2. In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.
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Reviews

Emily
27
9/27/2008

I substituted wheat flour, added one apple, 1/4 tsp vanilla, and 1/2 cup milk. I also took it out five minutes early. Very good breakfast.

MzChris
23
1/3/2009

I made this for the first time today. After reading other reviews about it "needing something". I happen to have two ripe bananas which I mashed and added together with some walnuts.I also added 1/4tsp of vanilla extract. I would have added milk as suggested, but the bananas made it very soupy. I left out the milk, and cooked it for the full 30mins. We loved it! Next time I'll add the milk too, just to see which way I like best.

baskerville_gal
19
7/8/2009

The only changes I made were to use regular rolled oats instead of instant, and to bake it in a glass pie dish. It was delicious, like eating a giant oatmeal cookie. It turned out kind of crumbly, but I don't mind that. It was a great breakfast, but I think it would also be good served as a dessert with ice cream!