baked oatmeal ...

So this recipe for baked oatmeal calls for you soaking your steel cut oats for 24 hours following her method. For each cup of oats, I use 1 cup of warm water and 2 tbsp of whey (I have a lot leftover from making my raw milk yogurt so this was perfect). You can also use buttermilk or yogurt.

I also bake this slow at a low temperature for an hour and it lets the oats soak up the milk and cook slowly. I used raw milk, cinnamon, and raisins but the possibilities really are endless: you could use almond milk and cranberries, coconut milk and dried mangos, etc. You could add sliced nuts, fresh fruit, or – gasp – whipped fresh cram – when it’s done, hot and piping out of the oven.

Baked Oatmeal Squares Recipe

The Players:

• 3 cups steel cut oats (Because we’re a gluten-free family, we get the certified GF kind)
• 3 cups of water
• 6 tbsp fresh whey or buttermilk
• 4 cups raw milk
• 2 tbsp vanilla extract
• 1 egg, beaten
• 12-15 drops liquid stevia (can sub 1/4 c. honey or sweetener of your choice)
• 1 tsp. cinnamon
• 1 c. raisins

The How-To:
1) Pour the oats in a large bowl and pour in the warm water and whey. Stir gently, cover, and let sit for 24 hours.
2) After 24 hours, pour off the soaking water.
3) Add in the 4 c. raw milk, beat egg, and the other ingredients you’re using: in this case, the vanilla, cinnamon, stevia, and raisins.
4) Pour into 13X9 baking dish. It WILL not be a batter and will be liquid. Don’t worry; it’ll cook up in the oven.
5) Bake on 325 for 45-60 minutes until firm.
6) Cut into squares and serve with your choice of toppings.

Enjoy your baked oatmeal squares!

see full article at "Food Renegade".

(Not to suggest that you're ever rushing in the mornings, but if you were ~ like my family tends to be ~ you might find it advantageous to have a really delicious, good-for-you breakfast on hand that can be warmed and served in light speed.)

Cherry-Berry Walnut Baked Oatmeal

• 2 tablespoons butter, melted
• 1/2 cup brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup skim milk
• 1 1/2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup mixed dried cranberries, cherries, and blueberries ***
  
• 1/2 cup chopped walnuts, toasted

*** May substitute bananas/apples and cinnamon/nutmeg or any of your favorite oatmeal toppings.

Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with nonstick pan spray.
Place melted butter in the casserole dish and add brown sugar; stir to combine.
Add the egg, vanilla, cinnamon, and milk and whisk lightly to combine.
Stir in the oats, baking powder, and salt; then fold in the dried cherries, berries, and walnuts.

1. Bake at 350 degrees F for 25 to 30 minutes, until just firm and the center doesn't move when you gently jiggle the baking dish.
2. Let cool on a rack for 5 minutes before serving. Spoon into bowls and, if desired, top with milk or cream before serving.

Makes 4 servings

See full article at "Eat Real".


Cape Breton Oatcakes

Edna's original recipe calls for lard or shortening, but since vegetable shortening is something I don't much believe in, I decided to make half a batch with lard and half with butter. The results were strikingly similar. However, both of us decided we liked the ones with lard slightly better. They had a kind of savoriness that the others lacked, and seemed to keep their crunch better after a couple of days. They also seemed a little saltier, probably because the lard's lower water content didn't dissolve all the crystals. You could probably amplify that effect with either kind of fat by simply using a coarser salt, or sprinkling a little flaky salt on top before baking. Or, thinking about it now, you could clarify the butter to get rid of its water (chilling it again, of course), which should give you all the lard's textural benefits. Ooh, and while you're at it, why not go one step further and brown it? Oh, yum.
Source: minimally adapted from Edna Staebler's More Food that Really Schmecks
Yield: about 60 2-inch squares (you can easily cut this in half, or even thirds, but I promise you'll regret not making the full batch!)

3 cups (240g) quick oats, plus more for rolling
3 cups (420g) all-purpose flour
1 cup, packed (220g) dark brown sugar
2 teaspoons fine salt
1 teaspoon baking soda
1 1/2 cups (360g) lard or unsalted butter, cold
1/4-1/2 cup (60-120ml) cold water, or as needed
a few pinches flaky salt (such as Maldon) for sprinkling on top, if desired

Preheat the oven to 350F/175C. Combine all the dry ingredients in a bowl. Work the lard or butter in with your fingers until everything is homogenous. Add water, a tablespoon at a time, kneading with your hands everything comes together into a stiff dough (you'll need a little more with lard than with butter). Divide the dough in half and roll each half out on your work surface to about 1/8-inch thick (3-4mm), using plenty of oats on top and bottom to prevent sticking. Sprinkle the surface with a couple pinches of flaky salt, if you like. Using a large knife, cut into 2-inch (5cm) squares. Gently transfer the squares (as well as the inevitable ragged edge scraps, which are the cook's treat) to parchment-lined baking sheets and bake until fragrant and deep golden, about 12-15 minutes. Cool completely on a rack and store in an airtight container to preserve their crunch.

See full article at "The Traveler's Lunchbox"