Classic Baked Oatmeal
This summer, we ate baked oatmeal almost every morning. It was a hot summer, really hot, (locals said the hottest summer ever) but that didn't deter us from baking this because it was soooo good. We would mix it up the night before, and bake it in a toaster-oven the next morning. Sometimes we made it fancy by adding over-ripe mashed bananas, spice, nuts, chocolate... but mostly we made it plain, then drizzled some local honey over it. Yum. :)
The soaking of the oats overnight is magical. I've read in several places that soaking oats (or any flour) in liquid helps them become easier to digest. I knew that this was true with seeds, nuts, and beans (germinating/sprouting for better nutrition) but soaking flour was news to me. (I also read that using a slightly acidic liquid for flour is even better.) I'm still exploring this whole concept - you can learn more about it here and here. With the oats, soaking definitely gives them a fantastic texture.
I was inspired by this baked oatmeal that sounds awesome. I played with the recipe, and came up with this simple baked oatmeal that's hearty, healthy, and very satisfying.
Here is the basic recipe:
1/4 c olive oil
2 large eggs (beaten)
2 Tbsp muscovado sugar
1 2/3 c milk
3 c old fashioned rolled oats (for gluten-free use gluten-free oats)
1/4 - 1/2 tsp salt
1 1/2 tsp baking powder (sifted)
Feel free to play with the ingredients and ratios - this is a rustic forgiving recipe. Use any oil you like (coconut oil is nice too) or melted butter. You can use a milk substitute to make it dairy-free, and I think any good egg substitute would work here too. Sometimes I substitute half the milk for unsweetened apple juice - or use a combination of yogurt and water. (You can also use 2 Tbsp less milk if you like it more flaky.) Use whatever sweetener you like, more if you like things sweet, or no sweetener at all. I like the bit of flavor and browning the muscovado sugar provides. Sometimes I make a half batch in a loaf pan. Since it stores and re-heats so well, we often make a big batch (this is the big batch), keep the leftovers covered in the fridge, then re-heat pieces on a frying pan with butter or coconut oil. (My sweetie loves it this way best!)
The super-easy way (+ nice texture):
The night before, mix everything together. Spread it in a greased 9"x9" pan. (I chill the pan in the freezer before greasing it with liquified coconut oil so that the oil solidifies and sticks to the pan, creating a better barrier.) Cover the pan and put it in the fridge overnight. In the morning, bake it at 350 for about 40 minutes, or until golden.
Just as easy, but a bit more work in the morning:
The night before, mix everything together except the salt and the baking powder. This creates a more acidic soaking medium - especially if made with yogurt or juice. Keep the mixture in a covered container in the fridge overnight. The next day, mix the salt and baking powder in, and spread it in a greased 9"x9" pan. Bake at 350 for about 40 minutes, or until golden.
Makes about 9-12 servings.