30 April 2013

old recipe + new twist = weekly staple

Baked oatmeal's great to have around right now. A piece can easily be eaten one-handed (i.e. while the other hand is busy holding Ellie, which it usually is in the morning). And oatmeal is a galactagogue so with my voracious little munchkin, I figure it can't hurt. :)

I wanted to see if I could reduce the sugar, though-- both because honey is pricey and because refined sugar is pretty much always good to reduce. First I replaced the honey with applesauce, but that was a little too bland. So I switched out the butter for applesauce too, then stirred in a chopped banana, and this got it to just the right sweetness level. It's also softer, in the sense that it crumbles less and sticks together when cut into bars. So, ideal for on the go snacking. Nom.

Sometimes I throw in some extra cinnamon, or another spice like cardamom or nutmeg.

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I Love Baked Oatmeal

3 cups rolled oats
1 2/3 cups whole milk
1/2 cup plain yogurt
1 cup applesauce
2 large eggs
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 large ripe banana, chopped

1) Stir together oats, milk, yogurt, and applesauce in mixing bowl. Cover with a clean towel and let sit on counter for 10-24 hours.
2) Preheat oven to 350 degrees and grease a 9x9 square pan.
3) Add eggs to oat mixture and whisk briskly until smooth. Stir in remaining ingredients.
4) Pour into pan and bake for 40-50 minutes, until firm and golden. Serve warm with milk or yogurt, or let cool and cut into bars to eat at room temperature. Refrigerate if you will have it around for more than 2 or 3 days.

Shared on Simple Lives Thursday

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