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Baked Oatmeal with Fruit on the Bottom A smaller recipe than my 2 inch hotel pan size breakfast recipe. Make it like a crisp or like a coffeecake. ~Soak overnight or just while you prepare the other ingredients - long enough for the milk to be absorbed.
6 oz milk 4 oz sourdough starter (more or less) 7 oz rolled oats In medium bowl stir to moisten ~Prepare the fruit Apple, rhubarb, pear, peach, nectarine, plum, etc. Melt some coconut oil to cover the bottom of 12 inch cast iron skillet size, or 9x13 size or 9x9 size. Put fruit into pan. Melt: 3 oz coconut oil Whisk in: -1 egg for crisp style -2 eggs for coffeecake style 1 t stevia powder (green stuff) 2 oz maple syrup or honey 1 t salt Stir into moistened oats Stir in: 1/2 t baking soda Sprinkle over prepared fruit. Top with about 6 oz nuts to taste (this makes it like a healthy crisp). They also roast beautifully atop the baked oatmeal style. Bake at convection roast 350* 15-20 min until golden brown and bubbly. Try this with this recipe: ~If necessary, mix up and bake just about 10 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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