Wednesday, December 28, 2011

Cooking for a crowd: Baked Oatmeal


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Four days a week our family has baked oatmeal for breakfast. It is healthy and inexpensive, and most of us like it. In a large family those first two are oh so very important! We serve it with bananas or fresh berries when they are in season. Sometimes I'll mix frozen berries in. We always have maple syrup on it. This recipe is very easy to play with.




The night before I start it soaking (aids in digestion).

3 cups of rolled oats
2 cups milk (I use coconut milk since we are dairy free right now)
1 Tbs. vinegar, lemon juice, or yogurt the acid helps break down enzymes

In the morning add in
1/2 cup of butter or coconut oil
2 eggs
2 tsp. baking powder
1 tsp salt
1 Tbsp. brown sugar
spices to taste (I usually just put a bit of cinnamon and nutmeg in but sometimes ginger too)

Put it all in a 9x13 greased pan. Bake at 350 for about 30 minutes. Serve with maple syrup over it.

 

I mix the baking powder, salt, brown sugar, and spices together in a small the night before

*though I often mix several containers at once that way I only need to get those ingredients out once every week or two! This is enough for two weeks!

Generally we have some left overs, but who wants to eat leftover baked oatmeal? We've started saving the leftovers and mixing them together on day 4. Its Twice Baked Oatmeal! Just crumble up the leftovers and add in an egg or two mix it up, put in a pan and bake (at 350 for about 30 minutes).

I'm thinking that Orange Cranberry baked oatmeal sounds yummy for Christmas time. We tried pumpkin in November. Use what you have or what is in season to mix this up a bit!

I'm linking to A delightful home.

2 comments:

  1. What a great idea! I can't wait to try this!

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  2. We call this Oatmeal Cake and we spread raw honey and/or coconut manna on it (which tastes like frosting but is oh, so healthy!) I prefer oatmeal as a regular thing b/c we can stir in more raw goodies like sprouted buckwheat, ground flax, chia or hempseed, cacao nibs, and thawed berries, but this "cake" is a nice change of pace too. Chopped apples baked in smells so good and gives interesting texture--so do nuts of course.

    Hadn't tried the leftover recipe b/c my recipe is for a 9 X 9 and we scarf it all up. Glad to have the 13 X 9 so it'll go further and need less supplementation of fruit or other sides. We do make "porridge cakes" by stirring eggs into leftover oatmeal and frying them up in coconut oil for snacks or lunch. I use a muffin scoop so they're small for little hands to pick up. We spread jam, almond butter, or raw honey on them or sometimes I'll put maple syrup in the mixture if we're taking them on a picnic or something and don't want to use a messy spread on them.

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