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Monday, November 7, 2011

Gail’s delicious no-sugar baked oatmeal

I had a jones for baked oatmeal & worked for a couple of months to perfect this high-fiber recipe. It packs a punch, is good hot or cold, and may provide breakfast for a week. It's an already-doubled recipe. Enjoy!

5 eggs, lightly beaten
3 c. (2 cans) coconut milk (or any kind of milk)
5 T. olive oil (or other oil)
2 T. vanilla
1 c. unsweetened applesauce
5 c. uncooked oats (quick or old-fashioned)
1 apple, chopped
1/3 c. chopped dates (store-bought package may include dextrose, a sugar)
1/3 c. chopped pecans
1/3 c. unsalted shelled sunflower seeds
1 T. wheat germ (optional)
1 T. wheat bran (optional)
1 T. blanco salvia (white chia seed meal) (optional)
1 T. oat bran (optional)
1 T. flax (optional)
4 t. baking powder
3 t. cinnamon
1 t. nutmeg
1 t. salt (optional)
1.      Heat oven to 350 degrees. Lightly spray 9 x 12 baking dish with no-stick cooking spray. If you use a glass baking dish, you’ll be able to see the oatmeal browning nicely.
2.      In medium bowl, combine milk, eggs, oil, vanilla, applesauce; mix well. Set aside.
3.      In large bowl, combine all other ingredients; mix well.
4.      Add liquid ingredients to dry ingredients; mix until well blended. Let stand about 15 minutes.
5.      Pour into prepared baking dish. Bake, uncovered, 35 to 45 minutes or until center is dry and firm to the touch. Sides should be slightly brown and separating from the sides of the dish. Cool slightly before serving. Top with fruit and milk or yogurt, if desired. Can also refrigerate and cut up into servings that may be eaten by hand, like a granola bar.

Note: Add honey if you want more sweetness. Add more wheat germ, wheat bran, oat bran, salvia, and flax if you need to clean your clock for a colonoscopy!

Gail Grenier is the author of Calling All Horses, Dog Woman, and Don't Worry Baby, all available on

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