Oatmeal - Amanda's Baked Oatmeal 

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

*Options

Raisins

Stir in blueberries and top with candied nut mix. (1/4 c melted butter, 1/4 c brown sugar, 1 or 2 c nuts)

*To make just a bit more as your family grows: add 1 c oats and 1/2 c more milk.
(5 c oats and 2 c milk with 1/2 c yogurt)

*In a cast iron skillet saute apples or pears in coconut oil to concentrate flavors. Pour batter over and bake on bottom rack to carmelize the fruit as the baked oatmeal bakes.

*If taking fruit from the freezer, let thaw overnight and reduce the liquid before adding the fruit to the cast iron skillet.
Overnight soak:
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 with about 2T (1 oz) yogurt stirred in

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

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

Overnight soak:
8 c rolled oats
1 c melted butter or melted coconut oil
18 oz honey or a scant 2 c white or brown sugar
3 c milk with a little yogurt stirred in

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

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)


**Bake a big recipe in two aluminum 9x13 cake pans. Use parchment paper. Bake convection roast 350* only 20-25 minutes.

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