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.
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.