Baked Oatmeal

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

Ingrediants

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)

Directions

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. 

Teff Breakfast Muffins

No sugar needed for theses tasty treats. All the sweetness comes from apples, dates, raisins, and stevia. These will be made again very soon!

Info on teff from Whole Foods Market:

This ancient grain has a sweet and malty flavor; it’s a rich source of calcium, magnesium, boron, copper, phosphorus and zinc, too. Contains twice as much iron as wheat and barley!

Dry ingredients 2 cups teff flour 1/2 cup tapioca flour 2 Tbs ground flax meal 1/4 cup coconut 1/4 cup raisins 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp xanthan gum 1/2 tsp sea salt 1 tsp cinnamon 1 pinch nutmeg Wet ingredients 1/3 cup coconut oil 1 1/2 cups pureed squash 8 pureed dates 3/4 cup water 1/2 tsp liquid stevia 1 small apple cut into chunks Topping Coconut or sunflower seeds

Preheat oven to 350. Mix the dry ingredients  in a large bowl.  Puree squash in a food processor and pour into a medium sized mixing bowl. De-pit the dates and place in a food processor. Add a few Tablespoons of the squash puree and blend until smooth. Pour into the squash. Add oil, water, and stevia to the squash and date puree. Whisk together. Add the wet ingredients into the dry and mix until just combined. Stir in the apples. Grease 2 muffin tins and drop the batter in each cup. Sprinkle coconut or nuts on top of each muffin and bake for 30 minutes. Remove the muffins and let cool on a wire rack.

*Note: to remove the phytic acid and get the most nutrients out of this recipe, be sure to soak the teff flour overnight. Mix the 3/4 cups of water with the 1 1/2 cups of pureed squash and add 1 tsp of apple cider vinegar. Then stir in the teff flour.