I meant to post at least a couple of the recipes from last week’s menu plan, but didn’t get around to it then.  But better late than never – here’s the version of baked oatmeal that we had both this week and last.  When my 2.5 year old saw us bring it to the breakfast table, he cheered, “Yummy, cake!”  Not quite cake, but very tasty.

• 1 c. butter
• 1 c. honey (I substituted sucanat and cut the sweetener to 3/4 c.)
• 4 eggs
• 6 c. oats
• 2 1/2 teaspoons baking powder
• 1/2 tablespoon salt
• 2 c. milk

I try to soak the oats in yogurt or kefir the night before, and then reduce the milk by the amount of kefir used.

Cream the butter and sweetener, mix in eggs.  Then add oats and remaining ingredients.  Bake at 350 degrees for 45 minutes.  I think this makes about a 9 x 13 pan, but since I doubled or tripled the recipe, I can’t say for sure.  Serve warm; I double the recipe and either stick one in the fridge for breakfast a couple of days later, or pop it into the freezer for another week.  Doesn’t need to be warmed before serving, but I think it’s nicer served warm.

Avivah