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Hot Cereal - Baked Oatmeal with fruit on bottom Made in a 2 inch hotel pan or all-clad 5 qt. This is a soft comforting breakfast or healthy dessert. ~Soak overnight or just while you prepare the other ingredients - long enough for the milk to be absorbed.
12 oz milk 14 oz (4 c) rolled oats In large bowl stir to moisten oats. ~Prepare the fruit Apple, pear, peach, nectarine, plum, etc. Saute big bite sized fruits in: All-clad 5 qt pan or Cast iron skillet in a generous amount of coconut oil. OR Airfry in 2 in hotel pan. Saute just a bit to bring out some of the liquid but not to soften the fruits too much. This concentrates the flavors so you don't need any sweetener. Melt: 5 oz coconut oil Whisk in: 4 eggs 1 t stevia powder (green stuff) 4 oz maple syrup or honey 2 t salt Optionally: 13 oz can coconut cream or more solid creamed coconut - 7 oz box (this makes a satisfying soft coffeecake like texture) Optionally: 1 T pumpkin pie spice Optionally: 6 or so oz sourdough starter and 4=5 oz whole wheat pastry flour Stir into moistened oats. Stir in: 1/2 t baking powder 1/2 t baking soda Pour over hot fruit in skillet or 2 inch hotel pan. Gently nestle the topping into the fruit, but leaving most on top of the fruit. You want it to be cohesive but not mixed so much that it becomes gummy. Optionally: top with about 8 oz nuts to taste (this makes it like a healthy crisp). They roast beautifully atop the baked oatmeal! Bake at convection roast 350* 20-25 min until golden brown and bubbly. ~If necessary, mix up and bake just about 15 minutes. Leave uncovered. Turn oven off and use the delay time to turn it back on to bake 170* after about 6 hours. This allows you to hold it all night and have it ready in the morning!!! This keeps well, reheats well.
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