Remember when I said I was all full of ideas and plans? Yeah, me too. What’s that old saying? People plan, God laughs? I might as well join him: Ha ha hee ho hum… Poor Newt has a nasty stomach bug. All plans are on hold. Yesterday, I spent the day providing ice chips and clear fluids, fluffy pillows and tv. Time and loving care seem to be working and Newt is on the mend. Tomorrow, if all goes well, I’ll serve her favorite breakfast and we’ll get on with our plans.
This is a great dish. It’s cake-like yet filling, good hot or cold and is oh so good for you. It’s made with real, wholesome ingredients and no refined sugars. Soaking the oats before preparation makes them easier to digest and helps your body to better absorb the oatmeal’s nutrients. Plus it’s super tasty. You’ll almost feel like you are getting away with something bad.
2 cups rolled oats, not instant
1 cup full-fat plain yogurt with live, active cultures (We use homemade yogurt, but most store brands are fine. Just check the label.)
½ cup water
⅓ cup honey
⅓ cup coconut oil, melted
1 tsp vanilla
1 tsp cinnamon
½ tsp nutmeg
1½ tsp baking powder
⅓ cup whole milk
1 – 2 cups fresh, frozen or dried fruit (I used a handful each of dried apples and frozen blueberries in the pictured dish.)
Mix oats, yogurt and water in an ungreased 8 x 8 baking dish. Cover with a clean towel and let sit at room temperature for 12-24 hours. Don’t worry, your yogurt won’t spoil. The live cultures keep it from going bad. (Of course, never eat anything that looks or smells spoiled, but I’m telling you, you don’t need to worry about it with this dish.)
When you are ready to prepare your oatmeal, mix remaining ingredients in a bowl. Add to oatmeal mixture and stir until incorporated.
Bake at 350° for 40 minutes.
Scoop servings into bowls and top, if desired with real maple syrup and milk or cream (skimmed from the top of fresh, raw milk is divine.)
Leftovers can be reheated or eaten cold. Both are wonderful.
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