Sunday, January 15, 2012

OH! OH!Oatmeal

There are so many incredible recipes on this here internet, it seems shocking the only good recipes used to come from Junior League cookbooks.   Living in the age of apps that can take your on hand ingredients and spit out a recipe  transforming them into a meal, a printed recipe seems as antiquated apple pie.
Last week the two recipes that topped my to-try list were from Rachel and Mrs B. The recipe from Rachel had some undesirable ingredients (it was adapted from White Lily flour) and Mrs B's recipe for baked oatmeal didn't recommend soaking the oats.  As I looked over both recipes wondering which I would try first (I knew one with Crisco would require a major makeover) I decided to remake them both, blending them into one terrifyingly delicious breakfast treat.  Though not grain free, this recipe qualifies as a dessert breakfast with no refined sugar.  So go on, serve it up with a living beverage and tell me what your crew thinks!
Caramel topped OH! OH! Oatmeal
OH! OH! Oatmeal
8 (fill-up-a-growing-boy) servings 
preheat oven to 350

2 c oats (gf, rolled, quick or regular) - soaked overnight in 4 c water
1 can (about 2 c) pumpkin
1/2 c coconut sugar, sucanut or xylitol
4 fresh eggs, room temp
2 T pumpkin pie spice
1/2 t sea salt
3/4 teaspoon baking powder
1 t vanilla
1/4 c melted coconut oil
Topping:
1/2 c coconut oil
1/4 c maple syrup
1/4-1/2 c coconut sugar (to taste)
1 c chopped nuts (I used almonds and cashews)
1 t cinnamon

Add all topping ingredients to small sauce pan and heat until bubbly.  While the topping is coming together, drain the oats and add to a mixing bowl.  Throw in all the other ingredients, mixing well with a wooden spoon.  It doesn't have to be wooden, but this recipe doesn't require a mixer either.  The oatmeal mixture will be a thick-ish cake batter.  Pour it into a greased 2 1/2 quart baking dish and bake (with timer set) for 15 minutes.  Remove from oven (or just carefully pull out your rack) at 15 minute mark and pour topping over partially baked oatmeal.  It will kind of sink in, but you should still see most of it on top.  Hence, topping.  Bake for 15-20 more minutes.  Cool for 5-10 before serving. 

The boys were still out at the barn when this came out of the oven, so I asked Mainbain to give it a try.  He deserves credit for dubbing it terrifyingly delicious...the entire baintrain agreed!  

I think it's one recipe worth printing!

Lib
linked to
Kelli,
Rachel, Jen,
Laura,
Kristen 



5 comments:

Elise said...

That does look terrifyingly good! Like something I would feel guilty about eating... which means I totally want to make it ;)

MrsJenB said...

I love your use of the word "terrifyingly" - it really brings the point home! :) Thanks for trying a version of the oatmeal and for giving me the heads up to stop by! :)

Thirty Three Mom said...

Is it sad that I take one look at the ingredients list and get scared because there are too many? ;)

Christy said...

Definitely print worthy! My kids don't eat nuts, wondering how else to make a topping - any ideas??

Christy said...

This is delicious! :) I didn't have a 2 1/2 quart pan, so used a 9X13 (which is 3 quart) and it still came out great!

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