Howdy everyone! I hope you’re all doing well and having a great week so far. I’m doing pretty good and getting caught up on reading. I’ve added a few books to my challenge and seem to be on track for the most part so far.
Today I wanted to share a recipe I found online for baked oatmeal. I’ve been aiming to try baked oatmeal for some time after chatting with my friend Jennifer about it. Can you believe I’ve never made it? Well, here’s the recipe that I found, but I ran into some problems.
Baked Oatmeal II
- 3 cups rolled oats
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/2 cup melted butter
- 2 teaspoons vanilla extract
- 3/4 cup dried cranberries
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.
- Bake in preheated oven for 40 minutes.
So the issue I had with this recipe is that I can’t use dairy, eggs, or butter because I’m working on sticking to the protocol in the Thyroid Healing book I discussed last week. So, I got online and found a link at sheknows.com for egg substitutes. Here’s what I found out!
I decided to substitute the eggs with applesauce. Then I went over to Dr. Axe’s site ❤ to find some good butter substitutions. I decided to sub the butter with coconut oil and I used almond milk in place of cow’s milk. If you don’t have issues with dairy, eggs, and butter, just make it the way it appears above! I just know this is going to be delicious either way.
Here’s what I did:
I put all my dry ingredients in a bowl and mixed it up a bit.
Then I added in the wet ingredients and mixed it well. This includes the vanilla which isn’t pictured.
I mixed in the raisins last. The recipe calls for cranberries, but I’m not a huge fan of cranberries when it comes to oatmeal, though I do use them occasionally.
I put the mix into a 13×9 glass pan and baked at 350 degrees for about 50 minutes. I set the timer for 40 minutes, but it needed extra time to crisp up at the top.
It pretty much came out looking the same way it went in.
I cut it into pieces and served with a drizzle of honey and fresh almond milk.
This was pretty good even with the substitutions, but looking back, I think an hour in the oven would’ve been better. It had a crisp top and was quite soft on the bottom. It sort of reminded me of a soft, warm granola bar.