THE BARN INN CUISINE
Each morning awaken to a sumptuous Amish-Country Cuisine breakfast served daily for our guests staying at the Gehrig House and Barn Inn locations. Rotating menus vary and include three hot entrees. One breakfast menu consists of fresh fruit, Amish-made sausage, scrambled eggs, homemade breads, yogurt, juice selections, cinnamon rolls, and coffee. Other menus include such items as our nationally-recognized baked oatmeal, croissant quiche, carrot-cake pancakes, holiday-baked eggs, and healthy flax muffins. Large guest groups are served buffet-style and smaller are served family style. We are happy to accommodate special dietary requests; preferably with advance notice.
The Barn Inn Bed and Breakfast's Baked Oatmeal recipe was honored to be selected by the University of Georgia Food Services as a featured menu item and served at their 2nd Annual Sunset Breakfast Event on October 13, 2011 where 8,700 students and community guests were served. This entree is just about as perfect as any dish can be. It is full of texture, good taste, attractive in presentation, healthy for you, non-fat (except for whatever fat is in the yogurt), low in sugar, gluten-free, and contains no meat.
The Barn Inn Bed and Breakfast provides comfortable lodging and Amish-style cuisine to guests looking for a place to stay during their vacation or weekend getaway. Our accommodations are centrally located between Columbus and Cleveland, Ohio, making it a great location to explore Amish Country near Berlin in Holmes County, Ohio.
The Barn Inn Baked OatmealServes 8
2 cups oatmeal, quick or regular
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup applesauce
1/4 cup brown sugar
1/2 cup dried cranberries
1 teaspoon vanilla
1/2 cup pecans (optional)
Preheat oven to 325 degrees.
In a large bowl combine the oatmeal, baking powder, and salt. In a separate bowl mix the milk, eggs, brown sugar, applesauce, and vanilla until blended, then pour into the dry mixture. Add cranberries and pecans (if desired) Refrigerate for several hours or overnight. Pour into a greased 9" pie pan. Bake at 325 for 45-60 minutes or until done. Serve hot, topping each serving peice with two flavors of yogurt. I prefer vanilla and any fruit-flavored yogurt. Top each serving with several slices of fresh fruit such as strawberries, peaches, blueberries, blackberries, etc.
Both attractive and delicious, this recipe can conveniently be mixed up the night before, refrigerated overnight, and baked in the morning. Have fun with it and enjoy!