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Thank you--baked oatmeal rules! - Page 2

post #21 of 171
Yum!

Do you have to overnight it or can you bake it asap? I'm too tired to go mix it now but would love to try it tomorrow for breakfast. I think my girls would love it! How big is a serving?
post #22 of 171
So, here's a dumb question: when you soak the oatmeal, do you put it in the fridge, or just leave it on the counter?
post #23 of 171
You don't have to soak it overnight. Soaking improves the digestibilty of the oats. I soak it on the counter. Sometimes my kitchen is very warm, sometimes it's pretty chilly. By the time I'm ready to use the oats, they are almost always starting to get a little bubbly.
post #24 of 171
Great, thanks for responding! They're on the counter now, so we'll be ready to eat them in the morning.
post #25 of 171
I forgot to add before that I love putting chopped apples and cinnamon in the batter.
post #26 of 171
I have this in my oven right now and omg it smells soooo good!
post #27 of 171
When I make baked oatmeal, I use way less sugar (and I sub brown for white) in the oats. It's a very easy recipe to tinker with. I love to put dried cranberries in mine and top it with a little butter and milk.
post #28 of 171
That sounds soooo nummy!
post #29 of 171
gardenmommy, I tried your recipe this morning, and it was fabulous! Thanks!
post #30 of 171
I'm glad you liked it. It is one of our favorite breakfasts. It is one of the few things that I actually crave!

Oh, and I like to put chopped apples in it, too. Just depends on what I have in the freezer, dried, or fresh.
post #31 of 171
Okay, I know enough people have already raved about this, but I had to chime in! I made it this morning and it was like a breakfast cake. I put in chopped fresh apple which baked up super yummy!
post #32 of 171
Well, I got inspired by all the raves and made the OP's recipe this morning. It was very tasty, but a little crumbly. It was a little less like custard than I imagined. Should I have used more liquid (or less oats)?
post #33 of 171
Thread Starter 
Quote:
Originally Posted by bhawkins
Well, I got inspired by all the raves and made the OP's recipe this morning. It was very tasty, but a little crumbly. It was a little less like custard than I imagined. Should I have used more liquid (or less oats)?
Mine doesn't have a custard texture. It's more of a muffin-like texture. I used oil the first time I made it and it was very muffin-like. I used applesauce this weekend and it was a bit chewy. I think next weekend I'll use half and half.

Maybe that was the problem with yours. What sweetener did you use? That might effect it as well.
post #34 of 171
I'll add my rave here. I made gardenmommy's recipe a few days ago. I went to have some for breakfast, but someone had finished it off already. It was sooo good. I added dried cranberries (which got kind of reconstituted and were delicious). I even think it was a bit too sweet, though, probably a half a cup of sugar would have done it. Or none at all, and then just add some when it's served.
post #35 of 171
I also made this for the first time last week. I used a combination of the recipes listed here. Mainly the op's recipe, but presoaked the oatmeal and adjusted the liquids to account for the soaking liquid. I put in a combination of coconut butter and coconut oil for the oil and reduced the sweeteners since the coconut butter's slightly sweet. I noticed that when it was fresh, it tasted more like oatmeal, but after I refrigerated and reheated it, it got more smooth like a cross between a thick bread pudding and a soft muffin.

I brought some over to my friend's house and both he and his wife loved it. I just cut out a square based on how much I want to serve, heat it covered in a oven at 350 degreens for 15 minutes, and then spread butter and honey or maple syrup over it when warm. YUM!
post #36 of 171
ani'smommy, when my friend gave me the original recipe, it called for something like 1 1/2 cups sugar!!! I have cut it down to where I use less than a cup for the full version, and 1/3 to 1/2 cup for a half recipe. It depends also on what fruit I put in it. Apples are much sweeter than cranberries, so when I put in apples, I reduce the sweetener even more.

From a NT perspective, I really like using cream, eggs, and coconut oil. I think it makes the oatmeal so rich and yummy! It never lasts very long, that's for sure. Sometimes, I'll put the leftovers in the fridge, and just conveniently forget to mention to anyone that there is more. Then, I eat it for lunch and feed everyone else a pb & j or something! lol!


Glad it's been a hit for others as well.
post #37 of 171
Quote:
Originally Posted by bhawkins
Well, I got inspired by all the raves and made the OP's recipe this morning. It was very tasty, but a little crumbly. It was a little less like custard than I imagined. Should I have used more liquid (or less oats)?
Well, the two recipes were pretty similar, but I used gardenmommy's because it had more eggs in it - I like custardy foods and we have chickens so we ALWAYS have more eggs on hand than I know what to do with. Based on her recipe, I used only 4 c. oatmeal, soaked in the yogurt, but 5 eggs & 1 1/2 c. milk. I think next time I will make 1/2 recipe in a smaller pan because it made a lot! And I might even add another egg.
post #38 of 171
Anyone try this without the eggs?
post #39 of 171
I've done it with powdered egg replacer (thenon-egg stuff) before and it worked well.
post #40 of 171
gardenmommy, when soaking the oats overnight should they be refrigerated or left out?
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