Oatmeal - Amanda's Baked Oatmeal 

An unusual recipe like a granola cake! Serve on a plate for the healthiest breakfast cake ever!

*Options
Raisins

*In a cast iron skillet saute apples or pears in: coconut oil and a bit of sugar and lemon juice and a pinch of salt, to concentrate flavors. Pour batter over and bake for a cobbler-type baked oatmeal!

*If taking fruit from the freezer, let thaw overnight and reduce the liquid before adding the fruit to the cast iron skillet.
Overnight soak:
14 oz (4 c) rolled oats
1/2 c melted butter or melted coconut oil
3/4 c (9 oz) honey
1 1/2 c (12 oz) milk
1 oz (2 T) yogurt

In the morning:
4 eggs    
1 t salt
2 t baking powder
1/2 t baking soda
1 T cinnamon (optional)

Bake in aluminum 9x13 cake pan, or two pie pans or 9x9 square pans. Convection roast 350* 20-25 minutes.

Make a big double recipe because leftovers keep well in fridge and you can broil them for a quick soft granola:

Overnight soak:
28 oz (8 c) rolled oats
8 oz (1 c) melted butter or melted coconut oil
18 oz honey or a scant 2 c white or brown sugar
12 oz milk
2 oz yogurt

In the morning:
8 eggs    
2 t salt
4 t baking powder
1 t baking soda
2 T cinnamon

Bake in two aluminum 9x13 cake pans. Convection roast 350* 20-25 minutes.

In bosch mixer bowl, stir oats, butter (or coconut oil), honey, and milk-yogurt together. Put cover on and let sit overnight. In morning stir in eggs until well mixed. Gently stir in salt, powder (or soda), and cinnamon. Bake in 9x13 or 10x14 baking dish at 350* 35 to 45 minutes. (Can hurry it up a bit at 375* or use convection)

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