Thursday, April 9, 2009

Baked Oatmeal -- posted by Sarah Grace

Since I last posted I've been doing a TON of experimenting with whole foods and studying nutrition so I haven't had much free time to share. I'll try to do better.

A few weeks ago I ordered Nutrition and Physical Degeneration by Weston A. Price, and have been devouring it ever since it arrived. I highly recommend this book for anyone interested in nutrition and the diets of our ancestors.

Anyway, I'd like to share a recipe for baked oatmeal that I've developed. I originally made this as a delicious way to incorporate oats into the diets of my nameless brothers who don't like regular oatmeal (you know who you are). This recipe passed the test with flying colors.

The oats are soaked overnight to make it easier for the body to digest and assimilate the nutrients. Virgin coconut oil is used instead of butter, but if you don't have it on hand, by all means use butter... NOT MARGARINE. Coconut oil builds muscle and speeds up metabolism plus it has a whole slew of other health benefits, but that's a post for another day.

Baked Oatmeal

3 cups rolled oats
2 Tablespoons whey or buttermilk
1/2 cup sucanat or Rapadura
2 teaspoons ground cinnamon
2 teaspoons Rumford baking powder
1 teaspoon RealSalt
2 free range eggs, beaten
1/2 cup melted virgin coconut oil
2 teaspoons vanilla extract
2 apples, chopped
3/4 cup raisins

Place oats in a bowl, cover with water, stir in the whey or buttermilk. Cover and let sit at room temperature overnight. Next morning, preheat oven to 350 degrees. Drain the oats in a colander and return to bowl. Blend in remaining ingredients and spread into a greased 13"x9" pan. Bake for 40 minutes until brown around edges and a knife comes out clean. Serve with heavy cream. Enjoy!

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