Baked Oatmeal

This is a recipe I adapted from an old Amish recipe that my friend shared with me. The original recipe had ridiculous amounts of sugar as well as some other unnecessary calories. I adapted it slightly every time I made it and am happy with my final result (that is why I am sharing it with you now!). I now make a completely sugar free option which tastes great (with a tiny bit of Maple Syrup drizzled over it). I make this weekly and then we have the leftovers in the fridge for a week for everyone to partake. The traditional way this is served is warm, in a bowl with milk and Maple Syrup on it. Everyone in the house prefers a different way of eating it, but everyone enjoys it. It is like a warm Oatmeal muffin, just way better for you!

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Ingredients

2 cups Milk In my attempt to decrease the amount of cow’s milk products we consume, I make my own coconut milk, it only takes 2 minutes.
Coconut Milk Place ½ cup unsweetened shredded coconut and 2 cups hot water in a blender, blend on high for 2 minutes. Let cool before adding to recipe.
4 Eggs
1/2 cup Oil Melted coconut oil
1/2 cup Applesauce
2 tsp Vanilla extract

Instructions

Beat eggs by hand in a large bowl and then add the rest of the wet ingredients. Then add dry ingredients incorporating them one at a time.
4 tsp Baking powder
2 tsp Unrefined sea salt
1 Tbsp Cinnamon
6 cups Large oatmeal flakes
Now add 2 cups of your favourite fruit or berries. Our house favourite is raspberries. I use the frozen raspberries so we always have them on hand.
Place Oatmeal in a greased 9 x 12 glass baking dish and bake at 350º F for 45 minutes.
Serve warm with milk and Maple syrup or eat it plain!

Notes

I make it the night before and leave it in the fridge overnight so I can just pop it in the oven in the morning. Feel free to half this recipe and cook it in a 9x9 dish if the quantity is too large.
I heat up a leftover serving on my stovetop by breaking up a piece into a cast iron pan and cover it with a lid. It only takes a few minutes.