Sausage & Gravy Breakfast Casserole

So yummy!! I made this to sell in the cafe at our church to raise money for my husband and daughter's mission trip to Ninos de Mexico.

Ingredients:

1 lb Spicy Breakfast Sausage
2 pkgs of Hashbrowns (raw) (I used 4 C dried from food storage...they work great)
1 stick butter, melted
4 C Cheddar Cheese
6 Eggs
1/2 tsp salt
2 C milk
1 can Cream of Mushroom Soup (Sub homemade...even better)

Instructions:

1. Crumble and brown the ground sausage. Drain and discard excess grease.
2. Preheat the oven to 350 degrees. 
3. Spread hashbrowns into a 9x13 pan; pour melted butter over the top.  Sprinkle with salt.  Bake in oven for 10-12 minutes or until lightly golden brown. 
4. Remove from oven, sprinkle the browned sausage and 3 C of shredded Cheddar cheese on top.
5. Beat the eggs in a mixing bowl until smooth; add 2 cups of milk, 1 can of soup and whisk until evenly blended. Pour the egg mixture over the the top. Top with the last cup of shredded cheese.
6. Bake in the preheated oven until firm and golden brown, about 1 - 1 1/2 hours.
7. Can be prepared and refrigerated overnight.  

Frugal French Toast Casserole

I was in search of a frugal version of my french toast casserole. I didn't have any cream cheese on hand so I came up with a plain version. The kids LOVED it even more than before.

Quick and easy to throw together, can feed a large crowd....cheap! Easy to make variations on based on your own tastes and what you have on hand.

Overnight French Toast Casserole

1/2 C Butter

12 slices Bread

1 C Brown Sugar

1 tsp Cinnamon or Baking Spice (apple or pumpkin pie spice works great)

1 tsp Vanilla Extract

6 eggs

1 1/2 c Milk (raw/sour is the best)

-Melt butter & pour in a 9X13 pan

-Wisk eggs, milk & vanilla together

-Layer bottom of pan with half the bread

-Sprinkle half brown sugar mix & some spice

-Layer second half of bread

-Pour egg mixture over all then sprinkle remaining brown sugar

-Cover & refrigerate overnight

-In the morning, cover with tinfoil and bake at 350 for 30 minutes

-Uncover and bake 15 more minutes - Done when set and slightly brown

Variations:

TONS of possible variations....use any type of old bread you have on hand....hotdog buns, challah, white, french...you name it..it will work.

Use any type of milk.....raw, almond, coconut, reconstituted....it all works fine.

Eggs.....best to use beautiful yellow pastured eggs but I have in a pinch used reconstituted whole eggs. No one ever knows the difference.

Of course...be creative and add in any kind of frozen, dried, fresh fruit. Serve with syrup, jelly, honey, butter, powdered sugar. What ever suits your fancy!.

This can easily be frozen uncooked and baked later. No need to even thaw....just increase the covered baking time until almost set.

Scones.....Jenn's AMAZING Scones

I have had scones before...usually triangle shaped hockey puck. Nasty door stops. Nothing to write home to mom about......THEN.....THEN.....THEN.....I had THESE!!

OH MY....fluffy, tender, moist.....so yummy that they were all gone 10 min out of the oven...the kids, the husbands.....they coming running. :)

(these are not soaked...but I think can be easily converted...I will try that next)

Orange Cranberry Scones

1 C sour cream
1 tsp baking soda
4 C soft white wheat flour (sub unbleached white)
1 C sucanat (sugar)
2 tsp baking powder
1/4 tsp cream of tarter
1 tsp salt
1 C butter
1 egg
1 C dried cranberries (craisins)
1 Tbs orange zest

Directions:
1. In a small bowl, blend sour cream and baking soda....Set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Lightly grease a large baking sheet.
4. In a large bowl, mix all dry ingredients.
5. Cut in cold butter.
6. Stir in sour cream mixture and egg into flour mixture until just moistened. DO NOT over mix. (but it does take some effort/time to incorporate)
7. Mix in cranberries and zest.
8. Turn dough out on a lightly floured surface and knead briefly. Roll out into a 3/4 inch thick round.
9. Cut into 12 wedges (or smaller) and place them 2 inches apart on prepared baking sheet.
10. Bake 12-15 min in preheated oven, until edges & bottom are golden brown.

Buckwheat Crepes with cottage cheese filling

5 Tbs unsalted butter, melted (plus more for skillet)
2/3 C buckwheat flour, freshly milled
1/3 C white wheat flour, freshly milled
1 3/4 C raw milk (or almond milk)
3 large eggs
1/2 tsp sea salt
1 1/2 C Cottage Cheese
**Assorted Fillings

Directions:
Combine melted butter, both flours, milk, egg and salt in blender. Process until smooth. Let batter rest at room temp atleast 1 hour or in the frig overnight. I prefer overnight.

Preheat skillet over medium heat until a drop of water sizzles. Lightly butter the skillet. Add 1/4 C batter and quickly swirl to coat the bottom. Cook until crepe sets and the edges begin to brown. Approx 1 min. Carefully lift with a rubber spatula, flip over and cook another 30 sec. Transfer to a plate.

Repeat with remaining batter, adding more butter as necessary and stacking finished crepes.

Fill each crepe with 1/8 cup of cottage cheese and a drizzle of honey. Wrap up and top with apple butter, preserves or the fruit compote of your choice.

Crepes can be made a day ahead. Just wrap in plastic and refrigerate. To reheat, Wrap the crepes in a damp dish towel and place in 300 degree oven for about 10 minutes.

Nutritional Info

Fat: 18.5g
Carbohydrates: 29.9g
Calories:344.5
Protein: 16.0g

Caramel Apple Breakfast Casserole

This recipe originated from the $5 Dinner Mom Erin. I made a few little changes to make it more TF.

Here is my version.

Ingredients
6 large eggs, local & free roaming
1 cup milk, raw & soured
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger...even better a little minced fresh

5 medium or 4 large apples, peeled and diced
1/4 cup butter
1/4 cup brown sugar (I used Muscovado)
1 tsp cinnamon ($.05)
6 slices of bread, sourdough & a little stale

Directions
1. In a mixing bowl, whisk eggs, milk, cinnamon, nutmeg and ginger.

2. Peel, cut and dice the apples. (I used my PC corer/slicer...then put the cores & peels on the stove with a little spices to simmer and make the house smell so YUMMY)

3. In a smaller mixing bowl, combine melted butter, brown sugar and cinnamon. Toss with diced apples.

4. In a greased 9x9-inch glass baking dish, tear 3 slices of bread and add to the bottom. Then add a layer of the diced caramel apples.

5. Tear the other 3 slices of bread and place on top of the apples.

6. Pour egg/milk mixture into the baking dish and press down a little. Cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!).

7. Preheat oven to 350.

8. Bake covered for 30 minutes, then uncover and bake another 15-20 minutes, or until eggs have cooked through.

9. Serve Caramel Apple Breakfast Casserole with a little maple syrup and butter.

I can see this with some thick vanilla whipped cream or even ice cream.


Reviews from the Family this morning :)
Renee: Really good...but I need to double next time cause I am still hungry and it is all gone.
Forrest: Good but wanted more sweets...like powdered sugar on top. He is my SWEETIE!
Brittany: Liked it and even had seconds
Madalynn: Hot & Yummy but wanted more apples
David: Good, gone and now I want a cold chicken leg from last night.
Ellie: Yuuuummmmmmm(toddler mouthful talk)
& Abbie: Drooled from Daddy's lap

Basic Crustless Quiche & Egg Pie

Renee’s Basic Crustless Quiche

8 eggs
1 cup heavy cream
1/8 tsp cayenne pepper
Generous Dash of Salt & Pepper
1 clove garlic, minced
Any kind or combination – see below for our favs!
2 C Cheese
1 C Meat, cooked and diced
1 C Veggies, cooked and diced

Preheat oven to 425 & Butter pie pan(s)

Beat together eggs, cream & spices. Fold in cheese, meat, & veggies.

Pour into 1 deep dish pie pan or 2 reg. pie pans

Bake at 425 degrees for the first 15 minutes and then reduce heat to 300 degrees and cook for an additional 30 minutes. (40 for deep dish) Remove from oven and allow to cool for 10 minutes before cutting.

Freezing Instructions: Best frozen raw. After mixing together all ingredients. Pour into a gallon freezer bag or qt mason jar. Thaw completely before cooking.

Tip: Easily made ahead and served room temp or slightly warmed.

Favorite Combinations:
Bacon, Tomato, Basil, Feta
Feta Chicken Apple Sausage & Cheddar Cheese
Ham & Swiss Cheese
Broccoli & Cheddar Cheese,
Mushroom, Rstd Red Pepper & Cheddar
Rstd Red Pepper, Artichoke, Spinach & Feta
Chicken, Cheddar & Broccoli
Grd Sweet Sausage, Fire Rstd Tomatoes, Spinach & Sharp Cheddar


David’s Egg Pie

4 eggs
1 cup heavy cream
1 ½ cup cheese
Dash of S&P

Beat together eggs, cream & spices. Fold in cheese. Pour into a buttered pie pan.

Bake at 425 degrees for the first 15 minutes and then reduce heat to 300 degrees and cook for an additional 30 minutes. Remove from oven and allow it to cool for 10 minutes before cutting.

Morning Glory Muffins

Lots of yummy ingredients make up these muffins. These are a kid favorite at my house.

Ingredients:
4 C Freshly ground White WW flour (GF- Pamela's Baking Mix)
2 1/2 C Sucanat
4 tsp Baking Soda
4 tsp ground cinnamon
1/2 tsp sea salt
3 C Carrots, shredded
1 C Pineapple, crushed w/juice
1/2 C Raisins
1/2 C Craisins
1/2 C unsweet flaked coconut
1 apple,peeled, cored & shredded
3 eggs
1 C Virgin Coconut Oil (emulsified w/egg)
1 1/2 C unsweet applesauce
2 tsp Vanilla extract

Preheat oven to 350 degrees.

In a large bowl mix together flour, sucanat, baking soda, cinnamon & salt. Stir in carrots, raisins, coconut & apple.

In a separate bow, beat together eggs & oil until emulsified, add then mix in vanilla. Stir eggg mixture into the carrot/flour mixture just until moist. Do not overmix or your muffins with be too dense and tough.

Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.

Great with cream cheese frosting

Banana Fritters

Ingredients:

3 ripe bananas, mashed
1/2 cup cornmeal
1 egg, beaten
Pinch salt

Mix together and fry spoonfuls in coconut oil.

Optional: sprinkle w/powdered sugar or drizzle w/maple syrup

Breakfast Casserole

"Eggs, sausage, potatoes, cheese - it's a hearty breakfast prepared in a single dish!"

INGREDIENTS:
1 bag hashbrowns
1 pound ground pork sausage
3 tablespoons butter
1 onion, sliced
2 teaspoons garlic powder
1 1/2 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste

DIRECTIONS:
1. Preheat oven at 350 degrees.
2. Cook sausage in cast iron until browned, then drain, break apart and set aside
3. Melt butter in cast iron fry pan, caramelize onion. Add hashbrowns and cook together until browned. Sprinkle with salt and garlic powder.
4. Add potato onion mixture to bottom of casserole dish. Sprinkle with 1/2 cup cheddar cheese.
5. Add cooked sausage on top. Sprinkle with 1/2 cup cheddar cheese.
6. Top with beaten eggs and season with salt & pepper.
6. Bake until eggs are fully cooked, about 30 minutes
7. Sprinkle with another 1/2 cup cheddar cheese. Bake again until all melted, about 5-6 minutes

Meal Plan for 2 weeks (Sept 29th thru Oct 12th)

Monday
B- Oatmeal Pudding
L - leftovers
S - Strawberry Yogurt Smoothies
D - Pasta, Meatballs & Sauce
DD - Brownies

Tuesday
B - Scrambled Eggs w/cheese, Bacon & Toast
L - Out
D - Cuban Black Beans & Rice
DD - Banana Fritters

Wednesday
B - Banana/Blueberry Pancakes & Red Pepper Sausage Quiche
L - Leftovers or Basil Pesto Veggie Pizza
D - Church

Thursday
B - Blueberry French Toast Casserole & Van Yogurt Cheese
L - Grilled chicken & broccoli cheese casserole
S - Fruit & Raw cheese
D - Tuna Noodle Casserole
DD - Chocolate Coconut Milk Popsicles

Friday
B - Apple Raisin Puffed Pancake & Chicken Apple Sausage
L - Tomato, Coconut Corn Chowder & Deviled Eggs
S - Yogurt Granola Parfait
D - Crockpot Sirloin Roast, Cheese Perogies, Sautéed Mushrooms, Honey carrots & rolls
DD - Oatmeal Raisin Cookies

Saturday
B - Cherry Yogurt Muffins & Veggie Loaded Quiche
L - Roasted Veggie Pizza or Leftovers
S - Oatmeal Raisin Cookies & Blueberry Banana Yogurt Smoothies
D - Teriyaki Meatloaf, Sweet Potato Fries & Sautéed Veggies
DD - Honey Baked Apples w/figs & cinnamon

Sunday
B - Breakfast Casserole
L & D - BBQ Out

Monday
B - Strawberry/banana Waffles & Bacon
L - Pulled Pork Sandwiches w/roasted potatoes & sauerkraut
D - Teriyaki Salmon Patties, Crockpot Mushroom Risotto, Roasted Asparagus
DD - Halvah

Tuesday
B - Pear Cranberry Puffed Pancake & Chicken Apple Breakfast sausage
L - Grilled Ham & Cheese Sandwiches, Broccoli/Carrot Slaw
S - Peanut Butter Banana Smoothies
D - Chicken Rice Casserole (hidden livers)
DD - Blueberry Brownies

Wednesday
B- Caramel Apple Stuffed French Toast, Apple sage sausage patties & dippy eggs
L - Chicken Noodle Soup & Greek Salad
S - Raw Date Almond Cookies
D - Church

Thursday
B - Pumpkin Rice Pudding & Pumpkin Berry Muffins
L - Egg Salad, raw cheese & crudités tray
D - Crockpot Rst Sticky Chicken & Root Veggies
DD - Leftovers or Ice Cream

Friday
B - Cranberry Orange Muffins, Roasted Veggie Quiche & Bacon
L - Waldorf Chicken salad & raw cheese
D - Salad, Lasagna & Bread sticks
DD - Peanut Butter Pie

Saturday
B- Fried (or dippy) Egg Cheese Croissant & Fruit salad
L - Mexican 7 layer dip & chips
D - Crockpot Beef Lentil Stew, quinoa & buttered rolls
DD - Sunflower Cookies

Sunday (my mom's B-day so these are her favorites)
B - Cheese Dreams (french toast/grilled cheese) & Fruit Salad
L - Tuna Salad Stuffed Tomatoes & raw cheese
D - Coconut Shrimp, Blackbean mango salsa, fried plantains & brown rice
DD - Coconut Custard Pie



I am hoping to add some of these new recipes to my blog later this week when I get a new wireless card. Right now I am tethered to a uncomfortable chair and my 29 week preggo body is not handling sitting for very long. I am working on a 3 week baby meal plan...that will include freezer cooking/pantry stash/perishable shopping list. I will share once I get it done.

Carrot Muffins

Ingredients:
1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples

Preheat oven to 425.

Lightly oil stoneware muffin pan with VCO or use paper liners.

Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.

Do not overmix. Fill muffins and bake 20 minutes.

Cool. Eat as is...or Frost with Cream Cheese Frosting

Puffed Apple Pancake

This recipe came originally from a great online friend Paxye.

I changed it to use Pamela's Baking mix so it if GF now.

Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs

Mix together and pour in buttered pie pan.

2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)

Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'

Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy

Meal Plan - September 08 - Week 1

Breakfast
Blueberry Waffles w/chicken apple sausage
Veggie Loaded Quiche & Sour Cream Blueberry Muffins
Puffed Apple Pancakes & sausage
Rice Pudding & Toddler (veggie) muffins
French Toast Casserole
Breakfast Casserole
Oatmeal Pudding

Lunches
Quesadillas
PB&J w/fruit & Cheese
Pulled Pork Sandwiches w/tator tots and corn
Chicken Salad w/hardboiled eggs, lettuce & tomato
Egg Salad

Dinner
Cuban Black Bean Soup & Rice
Sizzling Coconut Shrimp Cakes, Corn on the Cob, Coconut Quinoa
Crockpot Korean Ribs, Brown Sticky Rice, Sesame Broccoli
Veggie Fried Rice
Chicken Pot Pie
Crockpot Cabbage Rolls

Desserts/Snacks
Peanut Butter Cookies
Peach/Cherry Cobbler
Namaste Brownies
Banana Fritters
Chewy Granola Bars
GF Rice Crispy Treats
GF Pumpkin Berry Muffins

Meal Plan - September 08 - Week 2

These blogs are out of order....I am going back to add in some past meal plans.

Here is our menu plan for this week. We didn't do everything last week so you will see some repeats. And some...we just want again. :)

Breakfasts
Sage Sausage Cheese Quiche & Tart Cherry yogurt muffins
Plum/Apple Puffed Pancake w/Vanilla yogurt cheese
Pumpkin Rice Pudding & Toddler Veggie Muffins
Blueberry French Toast Casserole & Broiled grapefruit
Crockpot Breakfast Casserole
Triple Berry Baked Oatmeal

Lunches
Chicken Salad, hardboiled eggs, lettuce & fresh tomato
Cremini Mushroom/Onion Quesadillas w/guacamole & salsa
Sneaky Chicken Nuggets & Steam Broccoli
BLT Avocado Sandwiches

Dinners
Crockpot Cabbage Rolls w/sour cream, roasted carrots, parsnips, & red peppers, buttered rolls
Chicken Pot Pie w/garden salads
Honey Baked Lentils w/sausage, steamed spinach w/hard boiled eggs & sauerkraut
Chicken Divan, Roasted Sweet Potatoes w/cinnamon butter
Butter Roasted Chorizo Sausage w/mashed cauliflower, roasted kale, ginger carrots
Salmon Patties, Marinated Coconut Cucumber salad, Mushroom/Fennel Risotto

Snacks/Desserts
Apples w/Crispy Almond Butter
Banana Fritters w/Vanilla yogurt
Baked Pears & Cranberries
Caramel Rolls
Salted Asparagus Fries
Honey Baked Apples w/Figs & Cinnamon
Carrot Muffins w/cream cheese frosting
Fresh Figs w/mascarpone cheese

Meal Plan - September 08 - 3rd week

Here is my upcoming meal plan. We are really busy with my work and my DH is working 6 days a this week (then 4 days of Vacation)...so this is a easy week.


Breakfast
Cherry Yogurt Muffins (GF muffins), Eggs & Breakfast Sausage
Kale, Red Pepper, Artichoke Quiche & leftover muffins (veggie loaded quiche recipe)
Apple/Cinn French Toast Casserole
Blueberry Molasses Oatmeal Pudding w/yogurt cheese & sausage
Plum Puffed Pancake w/Van Yogurt Cheese
Blueberry Brown Sugar Muffins, scrambled eggs & bacon
Banana Quinoa Pancakes

Dinner
Crockpot Veggie Chili & Cornbread
Zucchini Beef Bake
Crockpot Cuban Black Beans & Rice
Homemade Pizza
Coconut Lamb Curry over Rice (doubled from prior)

Dessert
Banana Fritters
Carrot Muffin w/Cream Cheese Frosting
Rice pudding
Ice Cream

Favorite GF Muffin Recipe!

Here is our new favorite muffin recipe.

Sour Cream Blueberry (or Cherry Vanilla Yogurt) Muffins

We love this one too. Pumpkin Berry Muffins (blueberry/cranberry is my fav combo)We use Pamela's baking mix in this one too.

I go back and forth using sour cream or vanilla yogurt and Blueberries/cherries/cranberries..sometimes a mixture of them all :)

We also loved the Pear Polenta Muffins for a change. They are different from typical breakfast muffins..but so yummy

Veggie Loaded Quiche

I use this recipe but use whatever I have on hand. This week I have a half-bag a kale and a half used jar of roasted red pepper & artichoke hearts. I will add in feta too. I make mine crustless because we are GF.

Ingredients:
Crust (Gluten FREE...if you do this without the crust)

1 1/4 c. whole wheat flour (freshly-ground hard white winter wheat
works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)

Combine flour and salt in food processor. Add butter, and process
until crumbly. Add egg yolk and water, processing constantly until
mixture forms a ball. Wrap in waxed paper, and chill for at least 30
minutes. Press into 10-inch pie shell when ready to fill. If you
prefer not to make your own crust, purchase a ready-made one without
hydrogenated oils.

Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 eggs (preferably organic)
1/4 c. cream or half-and-half (preferably organic)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)

Sauté tomato, artichoke and spinach over medium heat until spinach
wilts. In a medium bowl, beat together eggs, cream, salt and chili
powder. Arrange vegetables in bottom of pie crust, top with half the
cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top
with remaining cheese, then bake an additional 30 minutes at 350 degrees.

We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! I often double it and put one quiche in the freezer for a quick meal another day.

This recipe originally came from a Crunchy AP friend online.

Oatmeal Pudding

Ingredients:
3 1/2 cups of whole milk (prefer raw)
a pinch of salt
1 tsp of cinnamon or pumpkin pie spice
2 tbsp vanilla extract
2 tbsp of maple syrup
a handful of raisins
1 1/2 cups of rolled oats

In a pot, bring mix milk, salt, maple syrup, vanilla and raisins to a simmer... add Oats and then cook on low until done... This takes a while....maybe 30+ minutes. Done when the oats loose some of their shape and texture but still creamy like rice pudding.

French Toast Casserole

This is a great way to use up the end of loaves that you throw in your freezer or if you find bread on sale. I often add dried or frozen fruit....like blueberries... to this one. Many times I make this in bulk. It freezes and cooks great later. I freeze prior to cooking. It is wonderful filling easy breakfast for those with new babies or sick friends. It is very easy to throw together so I like to make 2-4 at time. I especially do this when I get a good extra supply of eggs.

Ingredients:
16 slices day old sourdough bread, cubed
(I usually throw the end of a few loaves in the freezer and then when I
have a good portion I make this recipe)
1 (8 oz.) pkg. cream cheese, cubed (Of course raw cream cheese is best
for this recipe)
1 1/2 doz. pastured eggs
1/2 c. maple syrup
2 c. raw milk

Put 1/2 of bread cubes in casserole. Put cubed cream cheese on top of bread. Put on rest of bread cubes. Whip eggs. Add maple syrup and milk. Mix well. Pour over bread and cheese. Cover and refrigerate overnight.

Next morning, bake at 375 degrees for 45 minutes. Serve with syrup or fruit.
NOTE: Soaking is very important in this recipe. You can get away with just 3-4 hours of soaking but overnight is FAR better.

I usually freeze it uncooked. Then pop it into the oven usually in a
semi-frozen state because I forgot to take it out in time I
bake it on the highest rack in oven at 350 degrees F until the top is
browned and a bit crunchy.

We serve it will more maple syrup or whole berries and fresh whipped
cream.

Baked Oatmeal

Ingredients:
6 cups organic rolled oats
1 cup Raw Agave Nectar (can sub honey or sucanat)
2 teaspoons salt
1 teaspoon baking powder
5 cups Raw milk, or plain kefir (more if you use it to soak the oats too)
(you have sub....filtered water with 3tbs of whey....if you do this than I drain and mix together with the milk after the soaking)
2/3 cup coconut oil (or less)
4 eggs, slightly beaten

In a bowl combine rolled oats & milk/kefir/yogurt. Use enough liquid to get all the oats wet. This is usually 2-2 cups for me. Soak overnight up to 24 hours on the counter .

In a large bowl, combine the rest of the ingredients. Then mix together with oats & milk/kefir. Pour into a greased 9x13x2 baking pan (or 2 oval corningware dishes) .

Bake uncovered at 350 degrees for 35-45 minutes or until set.

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

Have fun with it. You can make it as fancy as you want. You could add in all kinds of dried or fresh fruits like raisins, blueberries, cherries, figs, dates, etc. Depending on your taste some cinnamon, nutmeg, or ginger would be a great addition.

This FREEZES great. We usually have extra leftover so I freeze it in individual portions for quick breakfasts. Heat on the stove/oven with a little milk to make the right consistency.