Oatmeal Cake

This is one of my favorite family recipes EVER. It reminds me of family reunions, loved ones and sunshine.  My mom makes this for me on special occasions.

Ingredients:

1 C. raw oatmeal                                                                             

2 eggs

1 1/2 C. boiling water                                                                     

1 1/2 C. flour

1 C. white sugar                                                                                               

1 tsp. baking soda

1 C. brown sugar                                                                             

1/2 tsp. salt

1/2 C. shortening                                                                            

1 tsp. cinnamon

Mix the oatmeal and water.  Let stand 20 minutes.  Beat the two sugars and shortening together.  Add the eggs, one at a time.  Sift flour, soda, salt and cinnamon together and add to sugar and egg mixture.  Add oatmeal mixture last.  Bake at 325 degrees in 9 x 13 pan for 35-40 minutes.  While cake is still warm, spread with the frosting below:

Frosting for oatmeal cake:

6 Tbsp. butter                                                                                   

1 C. coconut

1/4 C. half & half or cream                                                           

1/2 C. brown sugar                                                                         

1 tsp. vanilla

Melt the butter, add other ingredients.  Spread on the cake and put under the broiler until brown.

For more of my family recipes, our cookbook is available on Amazon.  

No bake pumpkin oatmeal cookies

Guest blog by Stephanie Eyanson

Ingredients:

1 1/2 C. white sugar

1/2 C. brown sugar

3/4 C. butter

2/3 C. milk

3 ½ C. quick cooking oats

1 tsp. pumpkin spice

1 tsp. vanilla extract

1 box pumpkin spice instant pudding mix

In sauce pan mix sugars, butter and milk. Bring to boil.  Boil 2 min. Remove from heat.  Add pudding mix until completely combined.  Add in pumpkin spice vanilla and oats.  Stir to combine then let stand for 5 minutes. Use a cookie scoop to put them on the wax paper. Store in airtight container.

The verdict?  Simple and amazing.  

Personal Sized Baked Oatmeal with Individual Toppings

Review by Jami:

Ingredients:

3 eggs

1 tbsp vanilla

5 full droppers of Stevia  

1/2 c Sucanat ( Use 1 c. of honey or a full cup of sucanat if you don’t have Stevia, but I highly recommend buying the vanilla creme Stevia)

1 c. applesauce, unsweetened

5 c. old fashioned oats

1 tsp. salt

3 tsp. baking powder

1 tbsp cinnamon

3 c. 1 % milk

Directions:

Preheat oven to 350 degrees.  Mix all liquid ingredients except milk. Add sucanat. Add the fruit gently to the wet mixture. Mix the dry ingredients in a bowl then pour into the wet and mix well. Add the milk, mix thoroughly. Pour the mixture into a 9 x 13 baking dish sprayed with cooking spray. Bake for 35-40 minutes.

Here is the original recipe I used (http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/)

I wanted an easy breakfast or snack option that was portable and healthy. This recipe seemed like the perfect solution and I was excited to try it.

The Changes: I decided to use egg whites rather than a full egg for less calories and cholesterol. I added some wheat germ (1/4 cup to be exact) because what the hell, more healthy stuff can’t hurt. I also used almond slices, raisins and sweetened coconut flakes to the mix. I didn’t bother with the individual toppings since the whole family likes the afore mentioned, but I do think it’s a great option for the picky pants.

I also made one batch of 12 and thought it tasted a little bland, so I added two scoops of vanilla protein powder for added sweetness and more protein. I have a houseful of fitness fanatics who can never get enough, so any chance to add protein is always a benefit.

The Procedure: Mix all the ingredients and spoon into cupcake liners. The batter is wet enough to easily do this by hand, but use a mixer if you prefer. I sprayed the first batch with cooking spray but didn’t bother with the rest. If you’re careful peeling off the liners, I don’t think spray is necessary. The liners come off fairly easily, especially after they’ve cooled.

The Result: I ended up with over 3 dozen of these, I don’t know why it was so different than the original post but I’m not complaining. I froze 2 dozen for the future and we’ll put away the remaining throughout the week.

Recommendations: If you are following the original recipe, I would definitely recommend adding more sweetness, either with sweetener or additions like chocolate chips, raisins, etc. My batch was pretty bland and “healthy” tasting which is fine for me but not so much for kids, though I think personalizing them might help. Don’t be afraid to add a couple of not-necessarily-healthy ingredients to yum them up a little. A good idea and recipe, I’ll probably make this again but with more sweet things.

Overnight apple oatmeal

Review by Lyndee:

Ingredients:

2 sliced apples

1/4 cup brown sugar

1 tsp cinnamon

Pinch of salt

2 cups of oatmeal

2 cups of milk

2 cups water

Place apples, brown sugar, cinnamon and salt in the bottom of the crockpot.  Do not stir.  Pour in oatmeal, milk and water.  Again, do not stir.  Cook overnight for 8 - 9 hours on low.

This was cheap, easy to make and smelled great in the morning. I eagerly got a bowl and dug in.  The first bite was delicious. And then I got a bite with apple. And the texture of the skin was nasty! I checked numerous recipes and none said whether or not to peel your apples.  Apparently, it’s a personal preference left open for the reader.  I would highly recommend peeling the apples though! You have a soft, mushy oatmeal and then you get this weird texture from the apple skin. I will try this again without the skins and I think it will be perfect.