Pumpkin Spice Baked Oatmeal

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Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Ingredients
Servings: people
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Instructions
  1. The night before, add oats, flour, salt, ¼ cup raw apple cider vinegar and kefir (or Milk) into a bowl, mix and let it set overnight.
  2. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
  3. In a large bowl, beat eggs, applesauce, oil, pumpkin puree, syrup and sugar until smooth.
  4. Add in the pie spice, baking powder and mix well. Add the soaked oat mixture. The mixture might seem a little runny, that’s okay.
  5. Pour the mixture into the greased baking dish and bake for 30-35 minutes or until the center is cooked through.
  6. Let it cool slightly before serving. Serve with additional milk or kefir, yogurt, or additional syrup if desired.
  7. Yum…our family loves baked oatmeal….this just adds a nice fall flair to it!
Recipe Notes

This recipe and photo were adapted from Baked Oatmeal and www.5dollardinners.com

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Baked Oatmeal

Baked oatmeal

Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Ingredients
Servings: People
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Instructions
  1. The night before, mix the oats and the liquid together and cover. Leave it at room temperature overnight.
  2. In the morning add the eggs, coconut oil, sucanat, baking powder, salt, cinnamon and raisins.
  3. Mix the above remaining ingredients into your oat mixture and pour into a 9x13 baking dish, that's bean oiled with coconut oil. Bake at 350 degrees for approx. 45 minutes or until the top is firm and browned. Serve with cold milk.
  4. This keeps well in refrigerator for several days! If it lasts that long.
Recipe Notes

I added the cinnamon and raisins to the original recipe, as that's what I prefer. I share this because if you don't care for raisins, omit them. I've also made this with Dried Cranberries too. You could just make it with no fruit, and top with fresh sliced bananas, blueberries or strawberries. Whatever you prefer.

Original recipe shared by Laurie Smith

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Rhubarb Upside-Down Cake

Upside down Rhubarb cake

Rhubarb Upside-Down Cake
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Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.
Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Rhubarb Upside-Down Cake
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Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.
Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350˚F.
  2. In an 8-inch square or 9-inch round cake pan, toss rhubarb and 1/2 cup sugar and spread evenly. Drizzle cream over rhubarb.
  3. Stir together flour, baking powder and salt in a medium bowl. Set aside.
  4. In a large mixing bowl, blend butter and remaining sugar. Add egg, milk, vanilla and lemon zest; cream until light and fluffy. Stir in flour mixture until just combined.
  5. Pour cake batter over rhubarb mixture. Bake 30 to 35 minutes or until a toothpick inserted through cake (but not rhubarb) comes out clean.
  6. Cool cake 10 minutes on a wire rack, then turn it onto a serving plate so the rhubarb is on top. Serve warm.
  7. Recipe adapted from www.motherearthliving.com
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Peach Cobbler

Peach cobbler

Peach Cobbler
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Most might think of this only in the summer when peaches are ripe, and typically I would too, but….when you can get frozen organic peaches and it’s the week after New Year and bringing a touch of summer to the table is called for, well this is a favorite treat. My daughter, Ashlie, requested it, and so it became a hit for my husband, Tom’s birthday “cake.”
Servings
10-12 servings
Cook Time
40-45 minutes
Servings
10-12 servings
Cook Time
40-45 minutes
Peach Cobbler
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Most might think of this only in the summer when peaches are ripe, and typically I would too, but….when you can get frozen organic peaches and it’s the week after New Year and bringing a touch of summer to the table is called for, well this is a favorite treat. My daughter, Ashlie, requested it, and so it became a hit for my husband, Tom’s birthday “cake.”
Servings
10-12 servings
Cook Time
40-45 minutes
Servings
10-12 servings
Cook Time
40-45 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Place butter in a 9x13 pan and melt in the oven.
  3. Meanwhile, combine the flour, half the sugar, baking powder and salt. Add the milk and stir until the dry ingredients are moist. Pour this batter over the butter and there is no need to stir it.
  4. In a medium saucepan, add the other half (1 cup) sugar, the peaches and the lemon juice and bring to a boil, stirring constantly. Pour this over the batter and don’t stir. Top with fresh nutmeg or cinnamon.
  5. Bake for 40-45 minutes or it’s nicely golden. Serve immediately with ice cream if you like.
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