Baked Oatmeal

Apparently baked oatmeal is a dish with a relatively small natural habitat, consisting of Lancaster County, PA, where I grew up. Which is a shame, because if an oat isn't fortunate enough to be steel-cut, the next best fate it can hope for is to be baked into this dish. (Oatmeal cookies sans raisins are their third-best possibility. Teaism's salty oat cookies might be their second-best outcome, but I think those cookies may call for steel-cut oats, too.)

Oats, oil, sugar, milk, egg, baking powder, and salt - these forces combine with the power of heat to form a relatively dry, cakey texture. Top with some warm milk and preferably some fresh fruit and nuts, and you've got a delicious breakfast. The leftovers reheat better than Irish oatmeal does, too.

Baked Oatmeal (from Lancaster County Cookbook)
1/3 c. cooking oil
1/2 c sugar (can easily cut back to 1/3 c.)
1 large egg, beaten
2 c. uncooked oats
1 1/3 tsp baking powder [who has a 1/3 tsp measure??]
1 tsp salt
2/3 c milk

Combine all ingredients, pour into greased casserole dish. Bake at 350∘F for 30-35 minutes, until golden brown.