I’ve been meaning to try a recipe for baked oatmeal for I don’t know how long. At least since my friend Misti mentioned it as a tasty breakfast option. My brain is full of these tidbits – someone mentions something or gives me an idea, but then due to life and schedules, it doesn’t actually get tried/implemented/experimented until a while later. Someday my life will be simpler and I’ll be able to try new stuff out immediately, but that will probably be after Brendan’s done with school & is out on his own. 😉
Regardless, I wasn’t quite sure what to expect out of the recipe – maybe a bit more loft and “cake-like texture,” but then again, there is no flour in it, and that’s generally where cake-like texture comes from. It’s delicious, easy, and allows for tons of variations on a theme. This batch used frozen black raspberries from my egg-guy’s garden last year… next time I’ll likely use blueberries, bananas, strawberries, or apples (finely diced). I love that I can use food-storage items to make this – the oats, the honey/sugar, and the fruit are all food-storage worthy. I will even try using freeze-dried fruit next time; I’m sure it will turn out delightfully. The original recipe used regular milk and a fraction of the cinnamon (we like cinnamon!), and I’ve changed out some of the sweetener to reduce the brown sugar content and use honey in its place.
The resulting breakfast food is easy to slice and take on the run, but is even better when warmed slightly and drizzled with a touch of maple syrup. It’s not overly sweet (in this case, the raspberries make sure of that!), and it’s completely filling. Yesterday I made it until about 1230p for lunch after eating a piece of this with some coffee at about 745a. I was delighted with the longevity the oats give me – I was able to work for hours and not be interrupted by the pesky need for food.
- 3 c oatmeal (I use quick oats, but regular oats would work fine as well)
- 2 T cinnamon
- 2 t. baking powder
- 1 t. sea salt (I like Real Salt)
- ½ c. brown sugar
- ½ c. honey
- 1 ½ c. cultured buttermilk
- 2 eggs
- ¼ c. coconut oil (or butter), melted
- 2 t. vanilla
- 1 c. fruit; raspberries, blueberries, mashed bananas, apples, etc.
- ½ cup of pecans (optional)
Mix dry ingredients together, add to wet ingredients in mixing bowl. Combine thoroughly (I let the Bosch do the work). Allow to rest for 5 minutes to increase loft (from buttermilk/baking powder combination), pour in to well-greased 9×13″ pan and bake at 350F for 30-40 minutes. Center should be firm and poke-able just like a cake; top should be lightly browned.
Cut in pieces and serve warm (or cold) – it’s especially delightful with a pat of butter and a drizzle of maple syrup.