Soaked Baked Oatmeal: A Real Food Breakfast Cookie
Oatmeal Cookies were the first cookies that I learned to bake as a young girl.
Oh, the aroma that excited me as I pulled out batch after batch from the oven. Made a little baker feel that life was, indeed, worth living!
That’s kind of the same feeling I got the first time I ever made this Soaked Baked Oatmeal breakfast. (It was leaps and bounds better than the un-soaked recipe that I had tried in the past.)
What’s more, announcing to my little children that we were having a big, fat oatmeal cookie for breakfast paved the way for a food that has become a mainstay in our diet.
We find it a delicious and filling breakfast with bananas sliced on top, and cold, raw milk poured over all. You top it with what your family likes.
After the initial meal (one recipe makes a 9×13 casserole dish), the leftovers find their way into packed lunches, late night snacks, and post-athletic event meals. Added cinnamon, yogurt, and sliced apples contribute variety.
BONUS: Look at this recipe as a blank slate for making homemade energy bars. Really! Load up on dried fruit, more nuts, chocolate chips, cocoa nibs, etc, and add them into the batter before you put it into the baking pan. Bake and cool, slice into bar sizes, wrap individually, and freeze or refrigerate.
This recipe seems to satisfy on a sweet-snacky-grainy level. The last time I made oatmeal cookies? Well, it’s been a long, long time…
(Let me know how it turns out? Tweet me @foodwifery!)[content_band bg_color=”#f3e6d5″ border=”all”] [container]
Soaked Baked Oatmeal
Soak overnight six cups oatmeal in four cups of milk, yogurt, kefir, or any combination of the three.
Cover and keep at room temperature.
In the morning, add:
Mix well and put in 8×13 baking dish, well-oiled with butter or coconut oil.
Bake at 350˚ for approximately 45 minutes or until top is firm and browned and looks like a big oatmeal cookie!
Keeps well covered and in the refrigerator for several days.[/container] [/content_band]