Last night I started to decorate for Christmas.
My heart is on the verge of exploding into happy little bits, which is why I am blogging at 7:30 on a Sunday morning. My husband is lying in bed next to me, thinking I’m crazy, wishing I had the screen light on low, and wishing that my rapid typing sound would go away (I was the fasted typer in the 8th grade, so when I say rapid, I mean it.)
But I am really excited, so the click-click-clicking of the keyboard will not be disappearing until you get sick of what I have to say.
This morning we are going to eat baked oatmeal, healthy baked oatmeal. And I think it tastes like cake. (Well, ok, cake might be a slight exaggeration…but it definitely has the texture of cake…)
This recipe was shared with me by a friend who is well versed in the art of clean eating. In sum, this diet is simply eating whole, natural foods that were created for your body to digest…not all that “ADDED CALCIUM” stuff (aka. the Frosted Flakes I buy at least weekly for my husband’s nutritious pleasure). I will admit, although I enjoy eating healthy, I am no queen of the clean eating domain. But I was pretty proud of this delicious creation and, let’s be honest, when my husband eats it for breakfast (a man in love with buttery pancakes, crispy bacon and let’s not forget- the aforementioned frosted flakes)…you know it’s gotta be good.
Before I begin…let me share with you the three most pertinent (in my mind) ingredients that I used to make this as clean/healthy as it gets. You could call these the power foods, and I’ve been making it my goal to incorporate them as I alter our diet to a slightly more “whole” version of what it was.
Essentially, this sweetener is pure, dried sugar cane juice and unlike white sugar or even brown sugar it retains it’s molasses content. Vitamins and minerals are still in tact after the processing of this product, making it the most “healthy” of the sugars. The sucanat I have was passed on to me from the same friend who inspired this recipe post! She orders her sucanat on Amazon.
2. Coconut Oil
I’m sure you’ve all heard of coconut oil. Classified as a superfood, the oil is suggested to increase energy and therefore help burn fat. It also has been shown to help improve the immune system and aid in digestion. (Along with a long list of other debatable benefits). As oils go, this can get pretty pricy. I got mine at the local Sharp Shopper for $3.19, but I’ve seen huge bottles at Costco for a decent price.
3. Bragg Apple Cider Vinegar
This ingredient was completely new to me. According to the website , Bragg Organic Raw Unfiltered Apple Cider Vinegar is “unfiltered, unheated, unpasteurized and 5% acidity. It is rich in enzymes and potassium, supports a healthy immune system, helps control weight, promotes digestion and pH balance, helps soothe dry throats and helps remove body sludge toxins.” (EW). In other words, this is really healthy and you should go buy a bottle. Again, this was given to me by my friend, but I’ve seen it at local health food stores such as Lemon Street Market for about $4.
So after that very long introduction to all the basic health food groups plus a run down of my morning, here you have it. The long awaited-
(My own altered version based on what I had and what worked for me. Feel free to click the link above for the full-out super-healthy organic way)
2-1/2 c. regular oats
1 c. of water
2 TBSP Bragg Apple Cider Vinegar
1/2 c. Coconut Oil
1/2 c. Sucanat
1 tsp. Baking Powder
1/2 tsp. Sea Salt
2 tsp. Cinnamon
2 tsp. Vanilla
2 c. Chopped Apples
(at this point you can kind of mix & match with fruits. the original recipe suggests apples or pears and raisins…but I knew if I added raisins I would be the only one eating that pan of dangerously good but healthy stuff.)
Now here is where the planning ahead part comes in.
Step 1: Soak the 2 c. of oats in the 1 c. of water and 2 TBSP Bragg Apple Cider Vinegar for 12-24 hours. Basically I through this all together around 9PM and baked it around 8 AM. This soaking is what makes it soo moist and cakey.
Preheat the oven to 350 degrees.
Step 2: Beat oil, sugar an eggs until glossy. At baking powder, salt, cinnamon and vanilla. Then beat in oats and fruit of your choice.
Step 3: Pour the mixture into a 9″ by 13″ greased pan and bake at 350 degrees for approximately 20 minutes. (This creates the most moist but still cooked through texture. If you prefer your oatmeal on the dryer side, bake longer).
I will warn you, the original recipe says serve with maple syrup and butter, which we did not (don’t tell Brent). This oatmeal is not SUPER sweet, which I like. To get a sweeter flavor, add more sweetener (can I be any more obvious) or pour lots of syrup on top to sell your husband on healthy eating (he won’t know what hit him). We did milk and I thought it tasted just fine.
And that is IT! The yummiest baked oatmeal I’ve tried in a while, all while being healthy and feeling like maybe you fulfilled one New Years Resolution before you make some more. (Don’t ask me what that resolution would be).
Love you all! I’m gonna go wake my sleeping husband and eat my Apple Pie Oatmeal.
(Could I sound more infomercialish?)