Oatmeal Casserole

Here’s another favorite oatmeal standby- I first discovered the original about 18 years ago in the big family newsletter Bill and Mary Pride’s family published (I cannot think of the name right now, but it was full of helpful, practical advice and recipes from other larger than average families). The original recipe used butter or margarine, and was sweetened with brown sugar, lots of brown sugar, and it tasted something like an oatmeal cookie with milk. We’ve tweaked it in various fashions, and I finally created this version, submitted it to a glossy homeschooling magazine a few years ago, it was published in said glossy homeschooling magazine, and then went almost instantly all over the internet as every other food blogger’s favorite breakfast oatmeal dish.=)

Am I complaining? No, it tickles me.  After all, I got the original from somebody else in the first place.

——-Gingerbread Oatmeal Casserole

4 eggs
2 cups milk
1 cup melted coconut oil
1/2 cup molasses
4 teaspoons baking powder
1 teaspoon each cinnamon, allspice, and ginger
6 cups oatmeal (not instant)

Combine above ingredients, mixing well. Pour into greased 13X9 inch pan.
Bake at 350 degrees for 30 minutes.

12-15 servings

You can serve it plain, or in a bowl with cold milk. Some like it hot.
Some like it cold. Some like more molasses for a flavor that it is bold!

This recipe has endless variations. It’s incredibly adaptable.
Here are some of the variations we have used and enjoyed:
Use one can of frozen juice concentrate instead of molasses (we like apple juice)
Substitute 1 cup melted butter for the fat (any oil can be used here)
Use maple syrup instead of molasses You can use brown sugar for sweetener, up to 1 1/2 cups. This makes it taste like oatmeal cookies!
Vary the spices to suit your family’s preferences- you can add vanilla or orange extract. We like a version where the only spices we use are orange extract and cinnamon.
Sweeten with applesauce or mashed apricots.
Add dried fruit

This is one of the first breakfast meals my children learn to make, because it is so easy (and so forgiving!). It’s easy to mix it the night before and bake it in the morning. It is also popular with overnight guests, even guests who think they do not like oatmeal. In fact, I recently attended a woman’s retreat at an area camp where they all kept talking about the special oatmeal dish this place was famed for, and how they hoped that was what was served- and when it this wonderful dish was served, I surprised to see it was just my old friend the oatmeal casserole!

Here are sources for groats and millet.

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