Monday, January 28, 2013

Baked Oatmeal Bars: Comfort for your morning

When one dreary grey-skied morning follows another it's time to add some comfort food to your breakfast table.  These shockingly delicious and versatile Baked Oatmeal Bars fit the bill quite nicely. 

Originally found on Real food in Little Rock, I only needed to  tweak this recipe a bit for our personal tastes.  It makes a perfect breakfast to go or slightly sweet lunch - not to mention delicious after school snack.  Actually, the baintrain will eat this yummy wholesome goodness anytime. 

Baked Oatmeal Bars
Original recipe here 
makes enought for two heart breakfast plus lunches&snacks

6 c. rolled oats
2 c plain kefir, buttermilk or yogurt
4 eggs, fresh from a farm
1 t nutmeg
3 t cinnamon
3 t baking powder
1 t baking soda
1 t sea salt
3 grated apples or pears
1 cup melted butter or coconut oil (cooled)
3/4 c honey (or your preferred whole food sweetener)   
3/4 c raisins (optional) 

12-24 hours before you want to serve this, mix oats and kefir.  Cover with a towel and leave on the counter. This means before you finish cleaning the dishes on Monday you've already prepped Tuesday's breakfast.  If your kids eat like mine, there's comfort knowing what's for breakfast tomorrow.  

Preheat oven to 375. Butter your biggest pyrex and set aside.  Break up oat/kefir mixture and add baking powder, soda, salt, cinnamon and nutmeg. Now get out a huge mixing bowl and throw in all the other ingredients.  Combine wet and dry, pour into buttered pyrex and bake for about 35 minutes.  It's really soft and gooey when it comes out, but becomes portable as it cools.

It's a break in winter's gray clouds when you don't have to cajole anyone into eating whole foods for breakfast.   That teensy little fact takes comfort food to another level...


Linked to WFMW, Jen and Kelly

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