Wednesday, June 17, 2009

Peach Crisp and Baked Oatmeal

We tried a few new recipes at the lake the past weekend that were a hit. Cousin Brad said, "this is the best breakfast I've had at the lake this summer!" That was in reference to the baked oatmeal. And the Peach Crisp was a hit too! Both recipes are free of refined sugars and flours.

Peach or Apple Crisp

1/4 c maple syrup or honey
2 T. tapioca starch or arrowroot flour
4 c. sliced peaches or apples

3/4 c. oats
1 tsp cinnamon
1/4 c. shredded unsweetened coconut
1/4 c. melted butter

Mix together sweetener and starch,, pour over fruit and mix thoroughly. Put in square glass pan. Combine topping ingredients and put on fruit. Bake at 325 for 20 minutes. (We doubled this and used a 13x9 pan and used half maple syrup and half honey)

Baked Oatmeal

6 c organic rolled oats
1 cup honey
2 tsp salt
1 tsp baking powder
5 cups raw milk (more if you use it to soak oats too)
2/3 c coconut oil
4 eggs, lightly beaten

In a bowl combine rolled oats and raw milk or plain yogurt. Use enough to get all the oats wet. Soak overnight up to 24 hours on the counter.

In a large bowl, combine rest of ingredients. Then mix together with oats/milk/yogurt mixture. Pour into greased 9x13 baking pan.

Bake uncovered at 350 for 35-45 minutes.

Serve with additional milk, yogurt, butter, maple syrup, fresh fruit or whipped cream as needed.

I also like to add cinnamon, nutmeg, ginger and/or pumpkin pie spice before baking!

1 comment:

  1. question about the peach crisp-does you use regular oats or quick oats in the topping?

    I might try the baked oatmeal with soy milk and see how it turns out.