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Thank you--baked oatmeal rules! - Page 7

post #121 of 171
gotta bump this! just made gardenmommy's version & it's SO good! i used steel cut oats & added some sauteed apples, crrants & cranberries & subbed sugar for maple syrup. YUM! it tastes like bread pudding but without bread. good stuff!!!
post #122 of 171
I made this again yesterday, and I started wondering... why baking powder? Baking powder is a combination of acid & alkaline which expands in two stages, first when it's combined with liquid, second when it's heated. Are we adding it for the little bit of expansion that is left when it is baked? Or is it for some effect during the soaking? I hope somebody knows :

Originally Posted by anonymous4_20 View Post
1/2 cup applesauce (or veggie oil)
3/4 cup sweetner of your choice (sugar, Splenda, whatever)
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups regular oats
1/2 cup raisins
1-2 tablespoons brown sugar (I personally use the brown sugar splenda)
1/2 teaspoon ground cinnamon
post #123 of 171
I made it today. Started it last night. ONly had 1 egg, and forgot milk, so I poured our unsweetened almond milk ontop. Covered it and baked. After about 35 mins, I turned it down to 200 and let it hang out in the oven. It's been soooo yummy. A little crubmly from less eggs. I'm going to mix the leftovers with a breakfast rice concoction for tomorrow I think.
post #124 of 171
can I use quick oats... I have a whole thing of them.
post #125 of 171
glad you liked it davi! it's one of my family's favorites, and I like it because it's make ahead. it also makes alot, which is good from my perspective!

this is very flexible. you can use quick oats, but I think it would be a different texture, as they break down faster and more than regular rolled oats.

I never make it the same twice. the add-ins are different, as are the amounts of oats, yogurt, sugar, milk, etc. it's really a recipe that I make by "feel". Play around with it to see what you like the best.
post #126 of 171
mmmm...this sounds yummy. Thanks for the recipes.
post #127 of 171
giving this another bump...

it's the time of year for it!
post #128 of 171
post #129 of 171
I made the gardenmommy version a few times last year and LOVE it! I eat half the container at one sitting ... so ... I stopped making it. Of course the reason it's so delicious for me is the sweetener (I used tons of coconut oil & butter last time, and half the sweetener (maple syrup) and still ate it obsessively. So I'm finally trying it again today, but ... as a dessert. That's what it has to be for me, and I'm serving it for guests, so hopefully not much left!

I LOVE it!
post #130 of 171
when you do gardenmommy's version, do you have to soak the oats overnight first? If so, why? This recipe was also posted in the beginning of this thread:

6 C oats
4 eggs
1/2 C oil
3/4 C sugar (it originally called for 1 3/4 C but i cut it down)
2 tsp. baking powder
1/2 tsp. salt
2 C milk

Mix all ingredients together. Bake in 9 X 13 inch pan for 30 mins (usually takes more than that) at
350 F.
Keeps in the refrigerator 7-10 days (mine didn't last that long!!).
It freezes well.

It seems a bit easier, and quicker.

So, if you have this leftover in your fridge, you could just take out a square, heat it up, and serve it?
post #131 of 171
This is the most versitile recipe ever!

I don't use baking powder or soda. I just dump a bunch of oats - maybe around 4-6 cups in a casserole dish. Plop some plain yogurt on top and enough water to make it all wet. Cover over night. The next morning, I sprinkle the top with cinnamon, a splash of vanilla a stick of melted butter and some sweetener (I used demerara sugar last time) and then I beat 4 eggs with some heavy cream, pour over the top and stir all together. Bake at 350 till it's not jiggly anymore.
post #132 of 171
Does it take a longer/different soak with steel cut oats? I made this, long ago, with regular rolled oats, and we loved it, but now we're gluten-free. I actually want to make it with buckwheat (which I'm assuming would be more similar to steel cut oats than rolled), but my first (and second) tries were failures, I think because the soak was inadequate (think hard, crunchy buckwheat grains). Any suggestions? I'd love to have this around as a snack again for the kids.
post #133 of 171
I was wondering about differences between using regular oats and steel cut oats, too. Not that I have any steel cut oats, but it would be good to know for future reference!

And I'm a little confused about the soaking thing, too. You just put the oats in some yogurt and leave it out all night? Then you add the whole thing to the oatmeal? Do you have to reduce the amount of liquid in the recipe if you use the OP's recipe?
post #134 of 171
Wanted to drop in and say thanks for this recipe!

We still are making it, almost 2 years later.

It is heavenly with Saskatoon berries!!!!!
post #135 of 171
Waiting for answers...

post #136 of 171
I too wonder about using Steel Cut Oats...should I soak them overnight then make the recipe in the morning? or just add liquid to the whole recipe...I love that I could make it ahead and bake in the morning...can't wait to try it out!
post #137 of 171
This sounds so good! I know what we are having for breakfast tomorrow!!
post #138 of 171
i use steel cut oats when i make it & just doing a soak overnight softens them plenty for baking. soaking them first helps to soften the oats so it cuts down on the cooking time & i *think* it also helps to break down the phytase initially as well. hope this helps.
post #139 of 171
I went searching for a quick oats version that does not require soaking snce I never remeber to fix things the night before. Still fight early pregnancy exhaustion. I added canned peaches that were canned in juice. just drained the juice and stirred them in at the end. It was delish!

- 3 cups quick-cooking oatmeal (not instant)
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup skim milk
- 1/2 cup butter or margarine , melted
- 2 large eggs , lightly beaten
-1 can of peaches in juice
-1 teaspoon vanilla extract

1.Mix all ingredients
2.Pour into a greased glass baking dish and bake at 350 F for 40-45 minutes, or until a toothpick comes out clean.

Sevre sprinkled with a little brown sugar an milk if you like.
post #140 of 171
Bonus! Thanks for bumping this thread - I am sure ds is getting tired of his banana oatmeal, pumpkin pancake, fruit and cottage cheese, sweet potato custard, yogurt and fruit breakfast rotation! So glad to add a new recipe to the morning mix.

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