Apple Butter Oat Bake

I think this might be the beginning of the more regular posts from me!  I am finding that I have so many new recipes that I want to share with the world, and I finally decided to just make some time to write a post today!  If anyone reading this has any recipes they're looking for, PLEASE let me know because I have a quite a backlog of recipes that I could post!  

Today's recipe is one that I made last week and plan to make again today because it was REALLY GOOD!  We go through phases of being very into oat bakes around here, and right now we are "into" them.  Such a delicious, quick snack or breakfast!  This latest rendition is really hitting the spot right now.  It's very firm- you could cut it into thick, soft bars if you wanted.  I like it cold, chopped/mashed up with almond milk poured over top.  Rem likes it heated up then topped with yogurt!  Either way, if you love oats and are looked for a way to change things up, TRY THIS!  

Apple Butter Oat Bake

1 cup apple butter, no sugar added (You can find this at many Farmer's Markets/Farm stores this time of year- we got ours at Lynd's Farm Market in Pataskala.  You could also make your own- I want to try this recipe soon!)
1 c whole, grass grazed milk (any type of milk would probably work)
2 eggs
3 cups old fashioned oats
1 tsp baking powder
1/2 tsp salt
1 large apple, diced
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1/4 tsp cardamom (optional)
1-2 T coconut sugar (could also use brown sugar)
1/4 c chopped pecans (or walnuts or sliced almonds)

Preheat oven to 350 degrees.  Grease 8x11 in pan with coconut oil. (*an 8x8 or 13x9 pan would also work- just keep an eye on it and bake longer in the smaller pan, shorter in the larger pan).  Whisk together apple butter, milk, and eggs.  Stir in oats, baking powder, salt, apple, cinnamon, nutmeg, and cardmom.  Pour into greased pan, then sprinkle coconut sugar and pecans on top.  Bake 30-35 minutes or until it no longer jiggles.  Let cool, cover, and refrigerate for up to a week (if it lasts that long).  

Pumpkin Banana Baked Oatmeal

Pumpkin Banana Baked Oatmeal

2 T coconut oil
2 ripe bananas
15 oz. can pumpkin puree
2 eggs
1 c almond milk
2 c oats
1 c brown rice crisps or puffs
1/4 c ground flaxseed
2 T pumpkin pie spice
1/2 c raisins


Melt 2 T coconut oil in a tall, round casserole dish.  Add bananas to the dish and mash them until they are soft and almost liquid.  Add pumpkin and eggs and stir.  Add almond milk, oats, brown rice puffs, flaxseed, pumpkin pie spice, and raisins.  Stir until everything is uniformly incorporated.  Bake at 375 degrees about 30 minutes or until it doesn't jiggle when you jostle the pan around.  For a firmer oatmeal, bake longer, and for a more runny one, bake for a shorter time.  You can play around with the baking time each time you make it to get the consistency just right for you.