The microwave oven was a popular method of cooking in 1989 when KWC Home Economists developed this aromatic treat.
Ingredients
1 ½ cups boiling water
1 cup quick-cooking oats, dry
½ cup margarine or butter
1 cup brown sugar
½ cup granulated sugar
2 beaten eggs
1 ½ teaspoons vanilla extract
1 ⅓ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
Whipped topping (optional)
Directions
- Combine boiling water and oats; set aside. Cream margarine or butter, brown sugar, and granulated sugar together until light and fluffy. Add eggs, beating well. Blend in vanilla and oat mixture.
- In small bowl, sift together dry ingredients; add to creamed mixture. Blend at low speed until moistened, then beat at medium speed 2 minutes.
- Pour into ungreased 11 x 7 x 2-inch microwave-safe baking dish. Microwave uncovered on MEDIUM (50 percent power) 8 minutes. If microwave shelf does not rotate, give dish a half-turn every 3 to 4 minutes. Microwave on HIGH 7 to 8 minutes or until toothpick inserted in center comes out clean. (Microwave ovens vary in power; therefore, cooking time may vary.)
- Let stand on a flat, heat resistant surface to insure that the bottom will be completely baked. To serve, top each piece with a dollop of whipped topping.
Makes 20 servings.
Nutrition information per serving: 150 cal, 5 g fat, 21 mg chol, 177 mg sodium, 25 g carbo, 1 g fiber, 2 g pro, 15 mcg folate.