Thursday, January 22, 2009
I have to admit, I was skeptical about this recipe. I love my oatmeal, and baking it just didn't seem right. Even after I took it out of the oven, I wasn't sure that I hadn't wasted three perfectly good cups of oats, along with the rest of the ingredients. However, it was so simple to make, takes care of all of my oatmeal cooking in one fell swoop, and after bringing baked oatmeal for lunch today, I'm a believer. I ate it cold, slathered in butter, and couldn't have been happier!
3 cups of rolled oats
1.5 to 2 very ripe bananas, mashed
1.5 cups of water
1.5 cups of yogurt (or omit water for 3 cups yogurt, kefir, or buttermilk)
1/4 cup of honey
1/4 cup of chopped walnuts (optional)
2 tsp of baking powder
1/4 cup of coconut oil or butter, or combination, warmed to liquid
1 tsp cinnamon (optional)
Soak oats in water and yogurt overnight, or for several hours. (If you want to reduce the phytates in your oatmeal, add 1 T freshly ground wheat berries. I grind mine in the coffee grinder! Sometimes though, I just soak the oatmeal overnight without the wheat berries and get over the phytates. I like the way soaked tastes, and how it shortens cooking time, too!)
Mix in the rest of the ingredients.
Place in an 8x8 baking dish, and bake at 350 for about 45 minutes.