Thank you--baked oatmeal rules! - Page 5 - Mothering Forums

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#121 of 171 Old 11-30-2007, 10:18 PM
 
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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!!!
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#122 of 171 Old 12-02-2007, 09:54 AM
 
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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 :

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Originally Posted by anonymous4_20 View Post
INGREDIENTS:
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
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#123 of 171 Old 12-05-2007, 08:05 PM
 
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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.

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#124 of 171 Old 12-05-2007, 09:17 PM
 
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can I use quick oats... I have a whole thing of them.
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#125 of 171 Old 12-06-2007, 10:52 PM
 
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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.
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#126 of 171 Old 12-06-2007, 11:49 PM
 
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mmmm...this sounds yummy. Thanks for the recipes.
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#127 of 171 Old 12-08-2007, 08:48 PM
 
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giving this another bump...

it's the time of year for it!

~ Kim

mama to E (01-2007) and wife to C

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#128 of 171 Old 01-05-2008, 08:37 PM
 
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subbing

Ashley, Jesus loving mama to Jaden (8) Trace (6) and Liam (3) and fost/adopt twins Talia and Oliva (1).  Happily married for a decade! 

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#129 of 171 Old 02-22-2008, 11:46 AM
 
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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!
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#130 of 171 Old 02-22-2008, 01:39 PM
 
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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?

Doing my best every day with DH , DD (11) , and DS (4)

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#131 of 171 Old 02-22-2008, 06:18 PM
 
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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.
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#132 of 171 Old 02-22-2008, 06:33 PM
 
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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.
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#133 of 171 Old 02-22-2008, 08:06 PM
 
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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?

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#134 of 171 Old 02-22-2008, 08:50 PM
 
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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!!!!!
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#135 of 171 Old 02-22-2008, 09:22 PM
 
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Waiting for answers...

:

Doing my best every day with DH , DD (11) , and DS (4)

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#136 of 171 Old 02-23-2008, 02:52 AM
 
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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!

Me my DH 4.5 year old DS and who just arrived on the scene 6/10 Excited to be blogging! Decluttering in 2010: 2010 / 2010
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#137 of 171 Old 02-23-2008, 03:40 AM
 
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This sounds so good! I know what we are having for breakfast tomorrow!!
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#138 of 171 Old 02-23-2008, 09:15 AM
 
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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.
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#139 of 171 Old 02-23-2008, 11:50 AM
 
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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!

Ingredients
- 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

Directions
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.

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#140 of 171 Old 02-23-2008, 01:25 PM
 
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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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#141 of 171 Old 02-23-2008, 01:32 PM
 
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We had this for breakfast this morning and it was great! DH loved it and said he felt like he was eating desert, not breakfast! Yummy!
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#142 of 171 Old 02-23-2008, 11:09 PM
 
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Quote:
Originally Posted by TanyaLopez View Post
but now we're gluten-free.
This isn't baked oatmeal - but it was inspired from this thread. It has a little work needed to make it what I want, but you can play around with it too. It cam put very cake like and yummy.

3.5cup milk (rice milk)
1 cp water
1 tbs vinegar
3 cup bob's red mill MIGHTY TASTY HOT CEREAL

cover soak in a warm place overnight

Put in fridge. That evening (so 24 or so hours after you started) mix up and place in a greased 9 x 13 pan

1/2 tsp salt
2 eggs
1 Tbs baking powder
1/2 cup sugar
1/2 cup maple syrup

The next morning, pop it in a 350 oven for 40 minutes or until toothpick/knife comes out clean.

****Mighty Tasty Hot Cereal contains brown rice, corn, buckwheat, and sorghum

~ Kim

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#143 of 171 Old 02-24-2008, 08:49 AM
 
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Quote:
Originally Posted by mean_jeannie View Post
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.

They all sound delicious though! Would you mind sharing the sweet potato custard recipe?
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#144 of 171 Old 02-24-2008, 06:40 PM
 
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I soak the oats because I find that I digest the oats better. Plus, I like the way they cook up better, too.

And yes, it is an extremely versatile recipe. You can increase/decrease the sweetener, add more/less fruit, change the type of fruit to what is in season or in your pantry, add more/less eggs/milk/cream, etc. Do what suits your tastes!
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#145 of 171 Old 02-24-2008, 09:47 PM
 
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Someone posted this on another board I frequent and we have been making it once/ week since then. We love it!

I've tried many of the extras already mentioned, but- we also like to use some black strap molasses, ginger, cloves and cinnamon in it for a cookie-like taste .

:Patty :fireman Catholic, intactalactivist, co-sleeping, GDing, HSing, no-vax Mama to .........................:..........hale:
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#146 of 171 Old 02-25-2008, 12:05 AM
 
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i've been meaning to make this for days, but always forgot to soak the oats the night before. BUT tonight i remembered and tomorrow we'll have our first baked oatmeal. i can't wait to try it!

Chrissy, lucky mama to Noah (9), Lilah (6), Rowan (3) and Laney (1).
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#147 of 171 Old 02-25-2008, 01:43 AM
 
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I still have yet to make baked oatmeal. I really should try it soon.

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#148 of 171 Old 02-25-2008, 11:29 AM
 
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It really sounds delicious. Has anyone figured out calories/per serving?
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#149 of 171 Old 02-26-2008, 12:53 AM
 
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Made it with Steel Cut Oats and it was delish! The oats were still just a tad crunchy so I'll add 1/4 cup more milk but everything else was perfect!

Me my DH 4.5 year old DS and who just arrived on the scene 6/10 Excited to be blogging! Decluttering in 2010: 2010 / 2010
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#150 of 171 Old 02-28-2008, 05:14 AM
 
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thanks for the gluten free recipe, we will try that soon!
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