Here is a second version of baked oatmeal. I like this one because it uses water to precook the oats (cheaper than milk!), which seems to turn out well. I use less and less sugar (generally I replace all of the sugar with honey) as our family tastes have changed. Even though I have to use two bowls to make this version (poor me!), the family has loved the results. There is barely enough to feed our hungry family of six!
Baked Oatmeal II
3 1/2 cups of water
2 cups rolled oats
1 and 1/3 cup of milk
3 eggs
1/2 cup honey
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup dried fruit (optional)
1/2 cup applesauce (optional)
A few tablespoons of wheat germ or ground flaxseed
Chopped nuts (optional)
1. Preheat oven to 350.
2. In a large saucepan, bring water to boiling and add oats. Simmer until most of the water is absorbed and the oats are tender (5-7 minutes).
3. While oats are simmering, whisk eggs in another bowl. Add milk and remaining ingredients. Pour into oats and gently fold. Pour oatmeal mixture into a buttered 2 quart casserole or large baking stone.
4. Bake, uncovered, at 350 for 30 to 40 minutes, until center is just set and the edges are getting crusty. Serve with milk.
8 comments:
This sounds like fun. Do you ever eat the old steel cut oats? Far superior in my opinion to rolled or quick oats. Powdered milk is a perfect sub for regular in cooking. I personally can't stand drinking it straight however.
Do you get raw honey from a beekeeper? That's one of the best perks of living in rural KY--all the local farms, and our awesome whole foods co-op! We use a lot of honey in our cooking, too. If you ever have leftover regular oatmeal, you can also bake it into bkfst bars w/ honey, eggs, butter/coconut oil, PB/almdB, vanilla, whwh flour and baking soda. They are YUMMY!
I do prefer steel cut oats, too. I don't like mushy or slippery oatmeal, so I prefer to bake it to make it a bit drier and more granola-ey. Sara, that sounds delicious, but I probably would need a recipe before I would try to put those together. Please share!
I will email you that recipe. Could you please send ME the recipe for your muffins that use the ten-grain cereal? Thanks!
Hey Calli! I check you blog often because I love to steal your food ideas and recipes! lol. I too, would love your ten grain muffin recipe. (and Sara's bkfst bars, too.) My email is jewellkh@yahoo.com (just in case you don't post it.) It was good to see you at Abby's wedding last year. Looks like you guys are in the final stretch for law school. :) - Kathy Jamison
Let's see if this link works to get to the recipe for the(--ahem, JULIE's) breakfast bars:
http://www.oldpathsfamilyfarm.net/blog/2008/01/18/leftover-oatmeal-transformed/
See if you can copy and past this URL into your browser. Kathy, I hope you like them! :)
Hey, I was just copying this down to try tomorrow morning, and I noticed there is no vanilla listed. Do you use any extracts for this one? Can't wait to try it! :) Love ya, Calli!
Try vanilla rice milk over top after it is baked. Ooooh, it's so good.
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