I have been experimenting with baked oatmeal. You can add and subtract whatever you like. It cooks up kind of like a cake. This is an example of a recipe I found on mothering dot com Baked Oatmeal Not crockpot, but have you tried baked oatmeal? It is freakin GOOD!! It is not mushy at all, more like a cake texture. INGREDIENTS: 1/2 cup applesauce (or veggie oil) 3/4 cup sweetner of your choice (sugar, Splenda, whatever) 2 eggs 1 cup milk 1/2 teaspoon salt 1 tablespoon baking powder 3 cups regular oats 1/2 cup raisins 1-2 tablespoons brown sugar (I personally use the brown sugar splenda) 1/2 teaspoon ground cinnamon -------------------------------------------------------------------------- DIRECTIONS: Beat together applesauce and sweetner of choice. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until firm, about 35 minutes. Serve hot. I made some last night and used 1/2 cup brown sugar and some chocolate chips instead of raisins. I also added in 2 tablespoons each of wheat germ and ground flax. You could also use diced apples and more cinnamon or pumpkin pie spice instead of the raisins. Maybe your son would like something like this. It makes a big pan and you can eat it cold or warm. I did not wait overnight. It stays together better as it cools.

yum, this sounds great! Thanks so much for posting -- it's exactly the kind of quick bread I like -- I'll try it soon!

JUNGLE JOE'S BANANA COOKIES Source: Lubbock Avalanche-Journal - August 9, 2000 3/4 C. (1 1/2 sticks) margarine or butter, softened 1 C. firmly packed light brown sugar 3/4 C. mashed ripe bananas (about two medium-size bananas) 1 egg 1 tsp. vanilla extract 1/2 tsp. yellow food coloring (optional) 2 1/2 C. oats, quick or old-fashioned 1 1/2 C. all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 1/4 to 1/3 C. mini chocolate chips, as desired Preheat oven to 350ºF. Beat margarine and sugar until creamy. Add bananas, eggs, vanilla extract and food coloring and beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate chips. Scrape dough into 1-gallon heavy duty plastic food storage bag. Seal bag and squeeze out as much air as possible. Cut a 3/8-inch opening in a corner of the bag with scissors. Squeeze dough onto ungreased cookie sheets forming banana shapes. To shape bananas, squeeze 4-inch curved line of dough onto cookie sheet. Starting about 1/4 inch from top of first line, squeeze a second curved line of dough inside touching first line of dough. Leave 1 1/2 inches between each banana. Bake for 8 minutes, or until edges are lightly browned. Cool for 1 minute on cookie sheets. Remove to a wire rack and let cool completely. Store tightly covered or wrap airtight and freeze.

I realize that this is a very old thread, but here is some information on oats. My wife has celiac disease and was not able to eat oat meal. However, recently she tried some certified gluten free oats and has had no problem whatsoever with them. Apparently, most oats on the market (such as Quaker) have some cross contamination with gluten-containing grains, but there are some oats that are free of cross contamination. There are at least two companies in Wyoming who sell such products.