This is a deliciously easy breakfast that even Scott (who hates oatmeal) loves. And what I appreciate – it makes A LOT and we always have leftovers!
Many of our “sweet treat” recipes call for ripe bananas. By ripe, we mean those that are covered with brown spots (or nearly all brown). Ripe bananas provide some of the sweetness in the recipe. Using bananas that are not fully ripe will produce a less flavorful end product.
Soaking the oats overnight helps your body digest and absorb the nutrients more easily so you receive the greatest health benefits.
4 cups rolled oats
1 tablespoon apple cider vinegar
2 teaspoons vanilla
3 cups coconut milk
1/2 cup honey
3 ripe bananas, mashed
3/4 cup applesauce (pg. 32)
1-1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
The night before, place oats in a large glass bowl. Fill with water until oats are covered. Stir in vinegar. Cover bowl and let sit on counter overnight.
The next morning, preheat oven to 375°F and grease a 9 x 13 glass pan with coconut oil. Drain and rinse oats. In a large bowl, beat eggs with a mixer until frothy. Add remaining ingredients. Stir in oats. Pour into prepared pan and bake 45 to 60 minutes until edges are brown and center is firm.
Makes 8 servings
VARIATION: To make a quick batch of oatmeal for 2 people, the night before, place 1 cup of rolled oats in a small bowl. Stir in 1 cup warm water and 1 tablespoon apple cider vinegar. Cover bowl and let sit on counter overnight. In the morning, bring 1 cup of water with 1/4 teaspoon salt to a boil in a medium pan. (Sometimes we add chopped apples or raisins with a dash of cinnamon.) Add the soaked oats, reduce heat, cover and simmer 3 to 5 minutes. Serve with cream, milk, honey or maple syrup.