I probably won’t be sharing a ton of recipes here, because cooking is really not my forte (I’m not sure what my forte is, but I’m sure I will one day discover it). This recipe however, is one that I’ve made many dozens of times and tweaked enough that it barely resembles the original I came across years ago. It also has a wonderful flexibility in quantity and ingredient that has made it a go-to breakfast at our house for years. You just can’t fail with this “Magic Oatmeal Cake”. It’s easy, versatile and healthy. It’s great to reheat on cold mornings, or sometimes I will make it the day before and have my husband throw it in the oven before he goes to work so it is ready when the kids get up.
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Magic Oatmeal Cake
4-5 cups of oatmeal
1-2 cups of yogurt
2 cups warm water
Let this sit on the counter for a few hours or until you get around to baking it. Sometimes it sits on my counter all day long.
Preheat oven to 350*
Combine in a separate bowl:
1 cup sweetener: sugar, honey, molasses, turbinado, or whatever you want
3/4 cup oil (applesauce may be substituted)
1 Tbls cinnamon
1 Tbls baking powder
2 Tsp. vanilla
Add the above to oatmeal/yogurt mixture, then add:
1-2 cups of milk to desired texture: more milk makes it custardy, less makes it cake-like.
1-2 cups fruit of choice (fresh, dried, frozen)
Dump it in a 9″ x 13″ greased pan, bake for 1 hour. Let cool, then keep in fridge, you can reheat or eat cold.
Ideas for add-ins: frozen blueberries, cranberries, raspberries, strawberries, bananas, applesauce, chopped apples, pears, peaches, raisins, golden raisins, canned pineapple, walnuts, almonds, wheat germ, bran, flax seed. Dessert version: cherries and mini chocolate chips (we love Enjoy Life chocolate chips because they are allergen-friendly!)