Friday, February 27, 2009

Humble Oats

Oatmeal is a breakfast favorite of mine, not the taste so much as the economy. A steaming hot bowl of oats, is quick, nutritious and cost effective for a family of eight. There are numerous ways you can add variety and nutrition to the bowl, with fruit, dried fruit, nuts and spices. Baked oatmeal is always an option, although it's not quite as cost effective or quick. Yesterday I saw a variation of baked oatmeal that added ginger, making it gingerbread! Yummy.

Although most of my children tire of oatmeal, my three year old LOVES it. She begs each morning for it. This morning was no exception as she came into the kitchen asking, "where's my yummy oatmeal?"!

Yes, I'm thankful for oats and the meal they provide each day in our home.

Here's the recipe for the Gingerbread Oatmeal, taken from my friend Teresa's blog.

Gingerbread Oatmeal
6 c. oatmeal
4 eggs
2 c. milk
1 c. melted coconut oil (I know you're cringing at that mom!) It's GOOD for you-really! (Butter can be substituted if you don't have this.)
1/2 c. molasses(for regular baked oatmeal use honey or maple syrup)
4 tsp. baking powder
1 tsp. each cinnamon and ginger(omit the ginger if making regular baked oatmeal)
1/2 tsp allspice (wouldn't really need this)(omit for regular baked oatmeal)

Combine dry ingredients then mix in the wet. Stir unil moistened. It will be pretty thick. Spread in a buttered/greased 9x13 pan (not sure if you need to do this with all the oil but I didn't want to scrape it out burnt)
Bake at 350 for 30 minutes until brown around the edges.
COOL before cutting. (it smells wonderful!)


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