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!
::OH! OH! Oatmeal::
2 c oats (gf, rolled, quick or regular) - soaked overnight in 4 c lemon 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
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...