Wednesday, March 19, 2008

Baked Oatmeal-Yum!

Stephanie (my daughter in law) made a wonderful baked oatmeal breakfast while we were at her house last weekend. What I really liked about it was she has adapted it to presoaking so the phylates are minimized (increases digestablilty) I've posted it below for you to try. This is directly quoted from her Keeper of the Home Blog.

A new dish that we've been thoroughly enjoying lately is a variation of the Baked Oatmeal that Crystal posted a little while back. I wanted to adapt the recipe for overnight soaking, so this is how I do it:

1 cup oil (I often do this 1/2 butter and 1/2 oil- you can use coconut oil as well, instead of olive)

1 cup sugar (I use honey- about 1/2- 3/4 cup. Because we also add fruit, this seems to be enough sweetness for us)

4 eggs

6 cups oats

4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon (a bit more cinnamon is good, too!)

2 cups milk (I substitute this with about half and even up to all yogurt, kefir or buttermilk if I have them, for better soaking results, although I have used milk with added whey or apple cider vinegar in a pinch)

Variations: Adding chopped apples or raisins (or both) before baking is a
wonderful addition, almost like eating dessert for breakfast!

1) Prepare (oil) a 9x13 pan. Mix oats well with milk/yogurt mixture (or whatever substitutions you are using). Let soak in pan overnight. Since I
usually use about half milk, I leave it to soak in the fridge (rather than just
on the counter). This isn't quite as good as the soaking process, but it's much,
much better than not soaking it at all.

2) Bake at 375° for 30-40 minutes until lightly browned.

3) We pour raw milk or cream, and add raisins or other fruit (if not added during baking) before eating.


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