I've noticed all baked oatmeal recipes call for a small amount of baking powder. Why is this? What does the baking powder do?

Update -- I just made a batch and forgot to add the baking powder. I didn't like the texture as much as I do when I add baking powder.

Thanks picklers.

I saw somewhere instructions to simply put steel cut oatmeal in a ceramic baking dish/casserole that has a cover, add water to about 1 inch above the oatmeal, cover and bake 45 mins. at 400. The top becomes nice and crunchy and is delicious as is or with fruit, jam, yoghurt, etc. It is dense.

I'm with Hilarybee. I believe that covers it. Happy baking!

If you would entertain another baked oatmeal recipe, try this one. It's really good. From Penzey's: http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysbakedOatmeal.html

Baking powder is a raising agent and will help to lighten the texture of a baked good. For the baked oatmeal, the baking powder prevents the end good from becoming too dense and heavy.