Skip to main content

Baked oatmeal

This is one of those recipes I don't make the same way twice.  I've included below three possible options to mix up your mornings.

The basic ingredients:

4 cups rolled oats (the normal kind, not quick-cooking oats)
1/4 cup sugar
1 tsp salt
2 tsp baking powder
3 cups milk (dairy or any non-dairy work equally well)
1 cup pumpkin/applesauce/veggie oil (see "possible mix-ins" below!)
spices to suit your mix-ins: cinnamon, nutmeg, cloves are winners here
2 T maple syrup
2 eggs
*optional: 2 tsp vanilla extract

Possible mix-ins:

Combination 1:
1 cup pumpkin
1/2 cup pecans or walnuts
1/2 cup dried cranberries

Combination 2:
1 cup applesauce
1 cup diced apples
optional 1/2 cup nuts

Combination 3:
1 cup applesauce
1 cup blueberries
1/2 cup walnuts or pecans


The process:

Preheat oven to 350 degrees.

Combine all ingredients in a bowl. 

Lightly grease a 9 x 13 pan and pour oatmeal into the pan.  Then pour the oatmeal mix into the pan.  (You want to make sure it's a fairly even, thick layer, or your servings won't be even in size.)

Bake for about 25 minutes, or until it's firm and the top is golden brown.

Eat! 


Pro tips:

We cut ours into ten portions, but this could make twelve easily if you don't eat a lot of breakfast. (It's about 310 calories per serving when you divide it into ten portions - if that matters to you.)

If you would like a boring oatmeal, the original recipe calls for 1 cup of vegetable oil.  I always substitute it out with applesauce or pumpkin, as the combinations above suggest.  


Comments

Post a Comment

Popular Posts

An Introduction

Hello, all!  This blog is an experiment - partly to see if I will stick with blogging, and partly to track our family's progress toward more ethical and from-scratch cooking.  My partner-in-crime Karen and I have been doing a lot to try to reduce our carbon footprint and to take better care of ourselves, and much of that revolves around food.  We're lucky to be in a fairly large metro area, where CSAs and farmers' markets and co-ops exist in abundance.  We are hoping the blog will encourage us (well, me) to stay serious about our new eating practices.  Our schedule tends to be more open in the summer, so now is the moment to give this a try! How do I cook?  I like to have a weekly plan.  I am a meal prepper, with snacks and lunch for the week made in advance.  Because we're committed to ethical meat (and moving toward ethical dairy as much as possible), we tend to be "semi-vegetarian."  We are low-to-no soy household due to allergies.  I strive for heart-hea
Post a Comment
Read more

Lentil Sloppy Joes

This recipe is modified from this one at Simply Quinoa.  We like the texture, but find the final product overly sweet, so I got creative and came up with some modifications. A note: this recipe makes a TON.  It makes six cup-plus servings.  However, it freezes really well. Ingredients: 1 cup finely chopped carrots 1 cup shredded jackfruit 1/2 cup finely diced onion 2 garlic cloves, minced 1 1/2 cups brown or green lentils 1/2 cup quinoa (uncooked) 8 oz tomato sauce 1/2 cup ketchup 1 T maple syrup (or honey, or other sweetener) 2 T hot sauce of your choice 2 T mustard 1 T chili powder 1 tsp paprika 3-4 cups veggie broth salt and pepper to taste The Process: Put all the ingredients into a slow cooker.  Stir to combine. Cook on high for 2-3 hours or low for 4-6 hours. Eat. Yes, it's that simple. Pro Tips: I like to shred the carrots, but if you want more texture/crunch, just chop them very small. If you like mushrooms, you might use those as the origi
Post a Comment
Read more

A Farmers’ Market on the Road!

We’ve been out and about this past week, visiting family.  This presents some challenges: my parents eat very differently than we do at home.  The single biggest difference is the sheer quantity of meat.  Some weeks ago, my mom commented that they (two people) go through two or three pounds of ground beef a week.  Karen and I had no idea how that was even possible, but we’ve seen it first-hand the past few days: beef shepherd’s pie, meatballs, burgers.  My charming mom asked if we wanted chicken for the grill since we don't eat much meat - to quite a lot of laughter from me and Karen, who don't consider chicken a vegetable.  Luckily no one’s offended at our gentle modifications to amplify the veggies at every opportunity.  (Neither are my folks signing on to eat the delicious hummus, cheese, and veggie sandwiches I made for yesterday’s picnic.  Sigh.) They are supportive folks, even if they are deeply suspicious of hummus, so today we were off to a nearby farmers’ market in t
Post a Comment
Read more