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.

~Double for more topping in 11x16 Baking Pan

~Soak overnight or just while you prepare the other ingredients - long enough for the milk to be absorbed.
12 oz milk
8 oz sourdough starter (more or less)
14 oz rolled oats
In large bowl stir to moisten

~Prepare the fruit
Apple, rhubarb, pear, peach, nectarine, plum, etc.

Melt some coconut oil into 11x16 stainless steel baking pan.

Put fruit into pan. Roast or airfry briefly if desired to intensify flavors and reduce juice.

Melt:
6 oz coconut oil
Whisk in:
-2 egg for crisp style
-4 eggs for coffeecake style
2 t stevia powder (green stuff)
4 oz maple syrup or honey
2 t salt

Stir into moistened oats

Stir in:
1 t baking soda

Spread over prepared fruit.

Top with about 6-12 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.

~Double Double for TWO Baking Pans

-Soak overnight or just while you prepare the other ingredients - long enough for the milk to be absorbed.
24 oz milk
16 oz sourdough starter (more or less)
28 oz rolled oats
In large bowl stir to moisten

Melt:
12 oz coconut oil
Whisk in:
-4 egg for crisp style
-8 eggs for coffeecake style
4 t stevia powder (green stuff)
8 oz maple syrup or honey
4 t salt

Stir in:
2 t baking soda
~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.

Cookbook Home | About | Search