In college my roommates and I had a tradition of throwing a semi-annual potluck breakfast. We always made my roommate’s grandma’s breakfast casserole and assigned things like fruit, bagels, OJ and such to other people to bring. That way no one had to go to much effort, but we all got to enjoy and extravagant breakfast, and still in our PJs as that was one of the requirements:)
In a nostalgic moment I decided to throw a potluck breakfast, but when I revisited the casserole recipe I realized I’ve made quite a few dietary changes since college and could definitely not serve the casserole! We still threw the breakfast party, but I served baked oatmeal instead and it disappeared just as quickly. Our two-year-old, resident oatmeal-a-holic gave it an enthusiastic thumbs up, or rather, he consumed the entire bowl almost without pausing for breath, which I took to mean that he really, really liked it. It’s a tasty and satisfying dish and it filled our whole house with a delicious cinnamon-y smell. Is there anything more welcoming than the smell of cinnamon? And I do so love traditions, so perhaps this baked oatmeal and the breakfast potluck will live on.
- 3/4 cup honey or maple syrup
- 4 eggs
- 2 tsp vanilla
- 2 cups pumpkin puree
- 2 apples, peeled and diced
- 1 cup raisins
- 6 cups oatmeal
- 4 tsp baking powder
- 2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 2 tsp cinnamon
- 3 tsp lemon zest
- 2 cups raw milk or kefir
- 6 tbsp flax seeds
- 1/2 cup pecans, chopped
- 3/4 cup coconut oil melted
- Whisk together the first six ingredients.
- Mix together the next seven, oatmeal through lemon zest, and then mix them into the milk.
- Store the wet ingredients in the fridge and the milk and oatmeal mixture on the counter overnight. The raw milk or kefir will work on boosting nutrients and in the morning you’ll just have to combine the wet ingredients from the fridge, and throw in the last three ingredients.
- The next day, set your oven to 350 and throw in those last three ingredients. If your coconut oil is solid, melt it so you can mix it in thoroughly.
- Pour the mixture into a buttered 9×13 pan.
- You can top with cane sugar, butter, flour and more nuts if you like.
- Bake at 350 for 25-30 minutes.
- Serve with milk or cream.