Leftover Oatmeal Bake

leftover_oatmeal_bakeIn the crazy world- for me- that is menu planning, breakfast is a mainstay. We have a rotation of foods we have for breakfast, one that most in the house like. Any way I can start the day with a minimum of complaining, scrambling, thinking!- that’s a good way for me.

This recipe morphed out of trying a lot of different ways to use up leftover oatmeal. Every Monday we have soaked gluten-free oatmeal for breakfast, and we always had a jar of leftovers sitting in the fridge.  Now I purposely make extra just so we can have this oatmeal bake the following day.  Tuesday is officially Oatmeal Bake Day.

I also wanted to mention that this recipe is very forgiving. I sometimes use more than two cups of oatmeal if that’s what we have, or I don’t have enough milk, or I’ve forgotten the baking soda… it always turns out not just edible but delicious. A perfect recipe for me in the morning!

Leftover Oatmeal Bake  serves 6, takes about 30 minutes start to finish 

2 cups of cooked oatmeal (we use regular GF rolled oats)

2 eggs

1 cup milk, any kind

1/4 cup real maple syrup (or honey, sucanat, coconut sugar, etc.)

2 Tbsp melted butter or coconut oil

1 Tbsp baking powder

2 cups all purpose GF flour blend (or sprouted flour)

1/2 cup add-ons, such as raisins, cranberries, or chocolate chips



Preheat the oven to 400 degrees F. Grease a 9×13 glass baking dish with butter or coconut oil.

Mix the cooked oatmeal, eggs, milk, and syrup or other sweetener together in a large bowl.  Add the melted butter or oil and mix again until it is a uniform consistency.  It might be lumpy but breaks up with the next step.

Add the remaining ingredients to the bowl and mix it all up.  Pour it into the greased 9×13 baking dish.  Bake it for 20-25 minutes, until it’s browning around the edges and seems fairly solid.  Let it cool for just a couple of minutes to avoid burnt mouths.

Everyone in our family enjoys the finished product in different ways.  I add a lot of butter and a sprinkle of cinnamon & sucanat. Some of the kids like just a drizzle of maple syrup or straight cinnamon. Sometimes I pour a little cream over the top.  Whatever you dream up you can do!!

Variations: My favorite is to add the juice and zest of one orange and make the add-on dried or fresh cranberries.  Another idea is to add applesauce in place of some of the liquid and chopped apples with cinnamon.  Or pumpkin puree and pumpkin pie spice.  This is really a very forgiving recipe and can tolerate a lot of changes. For the win!

Leftover Oatmeal Bake

Collaborating with Kids: Animals and Zentangle


At some point in the last couple of years, I learned about the art method known as Zentangle.

The Zentangle Method is an easy-to-learn, relaxing, and fun way to create beautiful images by drawing structured patterns.

I scoured the official Zentangle website and practiced each and every official tangle that I could find, then moved on to the website tanglepatterns.com.  I went through the entire library on this wonderful compilation site of pretty much every tangle known to man, picking my favorite and practicing some more.

When it comes down to making a “real” tangle, I fall short. I have a hard time disengaging my brain and truly relaxing and letting the art flow, man.

Then one day my younger son brought me a picture of a cat he had drawn.

“This is for you to draw zentangles, Mama!”

Of course, I obliged. And it was much more relaxing and calming to fill in his cat with whatever tangle caught my fancy from my practice sheets than trying to create some awe-inspiring masterpiece. It was so enjoyable that I asked him to make me an animal to fill in the next night. And again the next.  We’ve got something good going on here!


Medium: Ezra used Crayola PowerLines Scented Markers to draw the outlines. I used Paper Mate Flair pens to fill in.  They are all done on regular old white copy paper.

Collaborating with Kids: Animals and Zentangle