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Thank you--baked oatmeal rules! - Page 5

post #81 of 171
busybusymomma, I tried it once without any sweetener, and my children's reaction was something like the following:

"ummm, Mom, there is something wrong with this"

"Mom, this tastes funny"

"Mom, I don't like this"

"Mom, did you do something different?"

So now, I include the sweetener, but cut it back drastically. I think I use about 1/2 cup instead of 1 1/4 cups (which seems like an insane amount!).
post #82 of 171
My dh would do that. I think he uses over 1/8 cup of brown sugar on just one small bowl of oats.
post #83 of 171
I'm so glad this got bumped! I've been wanting a baked oatmeal recipe for quite a while-- I absolutely hate oatmeal-- I had to eat it every day growing up... but once a lady made baked oatmeal and it was actually good- so now I have one I can try! Thanks!

I have a recipe for german oven pancakes- but not an overnight one, though I would love that.
post #84 of 171
Gardenmommy, I made yours this morning (& last night ) I tweaked some things as follows:

4-5 cups oatmeal (soaked overnight in about 1-2 cups yogurt or kefir, plus 1-2 cups warmish water)
4 eggs I used 3 because that's all I had
1 cup sweetner of choice (can use less) No sweetener
3/4 cup oil (can use less) 4 TBSP coconut oil
1-2 cups milk
2 tsp. vanilla (optional)
1 TB cinnamon
1 TB baking powder 1 tsp baking powder
1 cup unsweetened applesauce
2 heaping cups chopped apples

1-2 cups fresh, frozen, or dried fruit, such as blueberries, strawberries, cherries, raisins, cranberries, rhubarb, etc.

1. Soak oatmeal overnight in yogurt or kefir. In the morning, preheat oven to 350F.

2. Combine eggs, sugar, oil, vanilla, cinnamon and baking powder. Mix well. Add milk (start with the smaller amount, and adjust to get the consistency you like), and mix again. Add fruit, and mix again.

3. Add oatmeal to egg mixture, and mix well.

4. Pour mixture into a 9" X 13" pan. Bake at 350F for about 1 hr., or until set. You can bake it on a lower temp. for longer, or a higher temp. for less time, if necessary. I've done it both ways.

5. Serve warm with yogurt, cream, milk, or applesauce. Very good cold, or reheated.

I served it with raw milk over it & when I baked it, I lined the pan in parchment paper & had no sticking issues.

Thanks Mama!

Next time, I think I'll use coconut milk in the mix instead of raw milk & I'll mix in some chunks of mango (frozen from TJs.)
post #85 of 171
I'm glad you liked it. I am very flexible when I make this one. The number of eggs is variable, the type of oil (usually coconut, but sometimes butter, or even olive oil), the fruit, even the amount of oats. It just really depends on what I have on hand.

The coconut milk/mango mixture sounds very yummy. I'll look forward to hearing how it turns out for you!
post #86 of 171
I made it today for the first time and everyone loved it. It's ALL gone!! Thanks for the recipes.
post #87 of 171
it's baking... can't wait to try it!
post #88 of 171
I made the first recipe this morning-- PP said it was crumbly so I added a little more liquid-- but it was nice to get get up and pop it in the oven while everyone was getting ready for the day- and it smelled so good when I finally made it back into the kitchen.
It was a big hit-- even my son who hates oatmeal and tolerates granola had seconds! It was great!
Thank you so much
post #89 of 171
subbing so i can come back for the recipie -- sounds great!
post #90 of 171
subbing, I need to buy eggs and milk! Would rice milk work?
post #91 of 171
just in case any other vegans end up on this thread with a sudden craving for baked oatmeal with no recipe to help them out




im going to try that last one...

i wonder if banana would work too, its my usual egg replacer of choice.
heres some more on replacing eggs http://www.theppk.com/veganbaking.html
post #92 of 171
I'm making the sugar free version posted on this page. Got the oatmeal soaking in yogourt right now! Yum. I'm gonna use coconut milk instead of reg milk, as suggested. I like sweet.
post #93 of 171
Mine is in the oven. Wow, this recipe yields a LOT. I have a big pyrex dish and two muffin tins full.
post #94 of 171
OMG this stuff is AMAZING. I followed the recipe on this page, and added in 2 bananas, just coz I thought that sounded good.

It's AWESOME!!! It's like a cross between yorkshire pudding and apple crisp. OMG. I'm on my third bowl.
post #95 of 171
I mixed in some cooked pumpkin and spices. Yum!
post #96 of 171
Can't wait for tomorrow morning, it's waiting in the fridge for me now!!
post #97 of 171
Originally Posted by Sydnee
Can't wait for tomorrow morning, it's waiting in the fridge for me now!!
Yummy! I hope you love it.
post #98 of 171
I was thinking of banana bread but I think I will try this... Everyone seems to love it.
post #99 of 171
Glad this was bumped. I'm making this again tonight. Might try some of the suggestions. Like chopped apples. Mmmmmmmmmmmmm.
post #100 of 171
Just adding again that this recipe is definitely forgiving as the PPs have mentioned.

The first time I made it I used raisins and dried cranberries. Tasty.

The other day I made it again w/ frozen organic blueberries. I had half a banana left over from DS's lunch, and a small amount of canned pumpkin left over from pumpkin bread. I threw it all in together, and it was really yummy. Couldn't taste the pumpkin but I subbed it for some of the oil.
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