In 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)
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!