Baked Oatmeal

Oats are such a healthful food and it is nice to take a break from "porridge" style oatmeal. This recipe for baked oatmeal is delicious! I got it from a blog, Kelly the Kitchen Kop. (I've made some minor adjustments from the original recipe.) Please plan ahead, you need to soak the oats for 24 hours!*

Ingredients:
2 1/2 C oats
1 3/4 C buttermilk/kefir/yogurt
1/2 C coconut oil (you can probably substitute butter or another oil if you don't have c.o. If you are using c.o. melt it first so that it is liquid.)
4 eggs
1/2 C maple syrup or honey
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla
~1.5 C raisins or craisins (I used one 8 oz package of dried cranberries, or 4-5 handfuls from a bulk bag)
2 chopped apples or pears (I leave the skins on.)
optional: 2 C chopped nuts (or sprinkle on each individual serving after baking.)

Hardware:
9x13 glass baking dish
large stainless steel bowl
hand mixer
"spoonula" or wooden spoon and rubber spatula

Soak oats and buttermilk covered on kitchen counter 24 hours. I mix them up and let them soak in the same dish I will bake them in. The next day in a large bowl, beat oil, sweetener and eggs until glossy. I use a stainless steel bowl and place it in a sink of hot water so that the coconut oil stays liquid. Add baking powder, salt, cinnamon and vanilla; beat. Stir in oats until they are mixed well with the wet ingredients, then add in (c)raisins and chopped apples. Pour into 9x13 baking dish and bake at 350 for 30-35 min.

*Soaking the grains makes them easier to digest and their nutrients easier for our bodies to absorb. One website with some more info about that here if you care to read more.


Update 2012:  I made a tasty vegan version of this recipe using coconut milk instead of dairy milk.   You could also use nut milks or other alternatives which I have also done in the past to make it dairy free.  I substituted the eggs with flax seed meal + water in the typical ratios suggested for replacing eggs.

Pumpkin Oatmeal

Here is our version of pumpkin oatmeal:

1 cup milk
1 tbsp. brown sugar
3/4 to 1 cup pureed, canned pumpkin
dash nutmeg
1/2 tsp. cinnamon, or more to taste
1 cup oats
1/2 tsp. pure vanilla extract (optional)
1 tsp. Splenda (optional - if it's not sweet enough for you)

In a small saucepan over medium heat, stir together the milk, brown sugar, pumpkin, nutmeg, and cinnamon. Add Splenda if you think you will want it in there. When it begins to boil, add the oats and lower the heat. Stir over low heat for a few minutes. It will thicken up as it cools. Off the heat, add the vanilla if you are using it.