Oatmeal Bake

The following recipes are different variations of the same thing depending on your diet. I’ve posted the three options and how to change them so that more may benefit! 😉 This is a fantastic breakfast and holds little tummies all the way to lunchtime!… and mine too!

Oatmeal Bake – Version #1

This is one of our favorite breakfast meals. I often mix it up Sunday night and then Brian pops it in the oven when he gets up in the morning. My Mom used to make this for us as kids! It stretches the oatmeal, but also adds additional ingredients for a heartier breakfast.

Mix together:
½ cup oil
½ cup brown sugar (I always do less)
2 eggs

Add:
2 cups oatmeal (dry)
2 tsp. baking powder
½ tsp. salt
1 heaping tsp. cinnamon
1 tsp. ground nutmeg
1cup raisins
1 cup milk (Can substitute with almond, rice, soy, etc milk)

Pour into greased 8×8 casserole and bake at 350 for 30 minutes or until set in middle. Serve hot with milk poured over top! 😉

Oatmeal Bake – Version #2

This version I wanted to be able take out the oil and sugar so that hubby can have it. Since he is on a VERY low carb (none…) and no sugar diet it makes breakfast a little more challenging to have something yummy he can have besides eggs! This was our first attempt and it actually turned out really good! We all love it!

Ingredients
½ cup apple butter (better if it has spices added to it and no added sugar; could probably use apple sauce instead, but will then need to add 1 tsp cinnamon and 1 tsp nutmeg and skip the water)
4 TBSP water (just to water down the apple butter a little bit)
2 eggs
2 cups dry oatmeal
2 tsp baking powder
½ tsp salt
1 cup raisins
1 cup milk (Can substitute with almond, rice, soy, etc milk)
2 frozen bananas (I heat them up and mash – if they are frozen they are just easier to mash up and mix in)

Pour into UNgreased 8×8 casserole dish and bake at 350 for 30 minutes. Serve hot with milk poured over top! 😉

Oatmeal Bake – Version #3

The lastest and the bestest! The final perfected version. Brian isn’t really supposed to have rolled oats since they still contain gluten and are more processed than the steel cut oats. However, steel cut oats take a bit more preparation and altering to get it to turn out. They definitely take a lot more liquid and a lot longer cooking time. I think we have pretty much figured it out! We had this version this morning and it was a hit as usual.

Ingredients
½ cup apple butter (better if it has spices added to it and no added sugar; could probably use apple sauce instead, but will then need to add 1 tsp cinnamon and 1 tsp nutmeg and skip the water)
1 cup water (just to water down the apple butter a little bit)
2 eggs
1 cups steel cut oats
2 tsp baking powder
½ tsp salt
1 cup raisins
1 cup milk (Can substitute with almond, rice, soy, etc milk)
2 frozen bananas (I heat them up and mash – if they are frozen they are just easier to mash up and mix in)

Mix all ingredients together into UNgreased 8×8 casserole dish and let it soak all night. In the morning mix well and add another ½ cup of water. Then bake at 350 for 1 hour. Serve hot with milk poured over top! 😉

Additional variations:
Sometimes I add some flax seeds, hemp seeds, chia seeds, sunflower seeds or some purred veggies in place of the water (if thin enough) or in place of some of the banana (banana makes it sweet, so you can’t take too much out) or change up the fruit. I’ll chop some apricots instead of the raisins or goji berries, prunes (not too many!), apples, blueberries, strawberries; the options are endless!