Friday, July 8, 2011
I saw this idea of making baked oatmeal for breakfast over on Kelly the Kitchen Kop's blog. I made a few changes to make a version that I think my family would like (we aren't the biggest raisin fans). One of these mornings I'll make her original recipe though because I want to try it. The great thing about her recipe is it's quite versatile. Apples can be replaced for any other fruit of your liking and raisins can be traded out for different types of dried fruit. One of these days I want to make one with blueberries and black berries. Actually the more I think about it the more combinations I keep coming up with!
Baked oatmeal in a 9x13 ceramic dish
Ready to eat! My husband pours milk on his and I enjoy topping mine off with walnuts or pecans
2-1/2 cups oats (regular, steel cut, or both)
1-3/4 cups buttermilk, yogurt, or 1 Tbs lemon juice mixed with water
1/2 cup coconut oil
1/4 cup flax meal + water until it has the consistency of an egg (or use 2 eggs if not allergic)
1/3 cup real maple syrup
1 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
2 tsp vanilla
1 cup dates pit removed and chopped
2 cups unsweetened, chunky apple sauce
Pecans or walnuts to sprinkle on top (optional)
Soak the oats in buttermilk or lemon juice over night.
In the morning Beat the coconut oil, flax meal mixture, and maple syrup together.
Add in baking powder, sea salt, cinnamon, vanilla, and apple sauce. Beat together until well combined. Then stir in the dates and oats.
Pour into a 9x13 baking dish and bake at 350 for 40-60 minutes.
Let cool for 10 minutes and serve.